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Suzanne's Chicken Fried Steaks

This recipe comes to us from a long-time friend of the the family  and is a New Orleans take on a Southern Classic.  Made with our Wagyu Cube Steaks, this gourmet comfort food is sure to please!


2 lbs Wagyu Cube Steaks

1 cup all purpose flour

1 teaspoon onion flour

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

kosher salt and freshly ground black pepper, to taste

1 large egg

1/4 cup water

2 tablespoons olive oil

1 tablespoon butter

For Gravy:

3 tablespoons butter

4 tablespoons all purpose flour

1 1/2 cups low sodium chicken or beef broth

1 cup milk

salt and pepper, to taste


  • Heat olive oil and butter in a large non-stick skillet over medium heat until ripples begin to form.
  • While oil heats, whisk 1 cup flour, onion powder, paprika, cayenne, salt & pepper together in a medium bowl.  Set aside.
  • In a separate bowl, whisk together egg and water.
  • Season the steaks with salt and pepper to taste. Dredge one steak in the flour mixture, then the egg mixture, then back in the flour mixture to coat.
  • Add the steak to the skillet.  Repeat with the remaining steaks, adding more oil to skillet as needed.  Work in batches if necessary as to not overcrowd the pan.  (Overcrowding will cause the steaks to steam and the coating will not get crisp.)
  • Cook steaks for 3 to 4 minutes, or until crisp and golden brown.  Flip the steaks and continue cooking for an additional 4 minutes until golden.  Transfer the steaks to a platter or baking sheet and cover with foil to keep warm.


  • Add butter to the skillet and sprinkle with flour.  Whisk together in the pan and cook until golden. 
  • Slowly whisk in the chicken or beef stock and continue cooking until thickened. 
  • Stir in the milk until smooth and beginning to thicken.  Season with salt and pepper to taste.
  • Serve the steaks immediately with the gravy.