Chicken Fried Steak (No Breading) - For the Carnivore Diet

Tender cube steak seared in beef tallow with an egg-set crust and finished with a rich drippings-and-cream gravy—100% carnivore, no breading.

This no-breading chicken fried steak keeps everything animal-based while still delivering that classic crispy-on-the-outside, tender-in-the-middle comfort. Using cube steak lets you get a quick sear and a satisfying crust from an egg coating instead of flour, all fried in beef tallow for deep flavor. A simple pan gravy made from drippings, bone broth, and heavy cream ties it together.

Pat the steaks dry and salt them well so they brown quickly. A light dip in beaten eggs creates a thin protein crust that crisps in hot tallow without any plant-based ingredients. Don’t crowd the pan; a hot, heavy skillet gives you the best browning. Reduce the drippings with bone broth and finish with heavy cream for a silky gravy. If you avoid dairy, skip the cream and reduce the broth further, or whisk in a couple of egg yolks off heat to thicken.

Serve immediately with extra gravy spooned over the top. For a bigger meal, add a fried egg on each steak. Aim for medium-rare to medium doneness to keep cube steak tender, and let it rest briefly while you make the gravy.

Ingredients

• 1 lb cube steak (2 steaks, about 1/2–3/4 inch thick)
• 2 large eggs, beaten (for coating; optional but recommended)
• 3 tbsp beef tallow (plus more if needed)
• 1/2 cup beef bone broth
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• Kosher salt, to taste

Instructions

1. Pat the cube steaks very dry and season generously with salt on both sides. Let sit 10 minutes at room temperature.
2. Beat the eggs in a shallow dish. Dip each steak in the egg to lightly coat; let excess drip off.
3. Heat 2 tbsp beef tallow in a heavy skillet over medium-high until shimmering. Lay in the steaks and fry 2–3 minutes per side until deeply browned and around 130–140°F internal, depending on desired doneness. Transfer to a warm plate to rest.
4. Lower heat to medium. Add the remaining 1 tbsp tallow and the butter to the skillet. Pour in the bone broth to deglaze, scraping up the browned bits. Simmer 2–3 minutes to reduce by about half.
5. Stir in the heavy cream and simmer, stirring, until the gravy lightly coats a spoon, 2–4 minutes. Salt to taste.
6. Return any resting juices from the steaks to the gravy, then spoon the gravy over the steaks and serve immediately.

Time: 25 minutes Servings: