Chicken Fried Ribeyes and Black Pepper Gravy
★ Issue CMSC·25–030 · Published 07 Sep 2025
Americanbeefchicken

Chicken Fried Ribeyes and Black Pepper Gravy.

Pound ribeyes thin, season them deep with Chain Reaction® and Kickstart®, dredge them crispy, and smother them in black pepper gravy

PREP 30 min
COOK 20 min
TOTAL 4:50h h
SERVES —  
HEAT medium
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
Deep fryerSkilletMixing bowl

Pound ribeyes thin, season them deep with Chain Reaction® and Kickstart®, dredge them crispy, and smother them in black pepper gravy

Ingredients

Ingredients

  • FOR THE FLOUR-DREDGE:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon Casa M Spice Co® Good Shepherd®
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • FOR THE EGG-WASH:
  • 1 large egg
  • 1-1/2 cups buttermilk
  • 1 Tablespoon Tabasco sauce
  • 2 cloves garlic, minced
  • FOR THE GRAVY:
  • 1/4 cup tallow
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon Black Pepper, freshly ground (adjust to taste)
  • Salt to taste

Method

  1. 01

    Season steaks and refrigerate 4+ hours

    5 min

    Dust with Chain Reaction then Kickstart; wrap tightly.

  2. 02

    Mix flour-dredge in shallow dish

    3 min

    Whisk everything together until you've got an even, lump-free mix — any clumps will create thick spots on your crust, so break them down with the back of your spoon.

  3. 03

    Mix egg-wash in shallow dish

    2 min

    Beat the egg and buttermilk together until fully combined, then stir in the Tabasco; you want a thin, pourable consistency that clings to the meat without pooling.

  4. 04

    Heat frying oil to 375°F

    10 min

    Recipe uses tallow in electric deep fryer.

  5. 05

    Bread the steaks using chosen method

    8 min

    Double-double or double-single route; handle gently to preserve seasoning.

  6. 06

    Fry steaks 5 minutes each side

    10 min

    You're looking for a deep golden-brown crust on each side — if it's browning too fast, dial back your heat a touch, and if it's pale and taking forever, your oil's not hot enough to set that crust.

  7. 07

    Rest steaks on cooling rack 10 minutes

    10 min

    Drain gently; place over paper towels.

  8. 08

    Make roux with tallow and flour

    4 min

    Stir continuously until fragrant and light blonde.

  9. 09

    Add milk and make gravy

    8 min

    Stir continuously; season with black pepper then salt; avoid scorching.

  10. 10

    Serve ribeye with gravy

    2 min

    Pour gravy over top or serve on side.

From Mike's Notebook

01

Refrigerate seasoned steaks 4+ hours so Chain Reaction and Kickstart actually penetrate the meat, not just sit on top.

02

Double-dredge through egg-wash and flour twice for a crust thick enough to stay on through the fry.

03

Rest on a cooling rack, not a plate — pooled grease turns your crust soggy before you plate it.

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