Country Fried Steak

Name: Country Fried Steak
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Beef Cube Steaks, about 4–6 oz each; 1/2 inch thick; 1 3/4 cups All-purpose Flour; 2 tsp Kosher Salt; 1 1/2 tsp Pepper (Black); 1 tsp Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/4 tsp Cayenne Pepper; 2 large Eggs; 1 cup Buttermilk; 3 cups Vegetable Oil, about; enough for 1/2 inch depth in a large skillet; 3 tbsp Pan Drippings, from frying; 3 tbsp All-purpose Flour, reserved from the seasoned flour; 2 cups Whole Milk; 1 tsp Pepper (Black), freshly ground; 3/4 tsp Kosher Salt, to taste

Crisp, golden-brown country fried steak smothered in a creamy, peppery white gravy — a comforting Southern classic. Thin [Beef Cube Steak](3469) pieces are double-dredged in a spiced flour coating, pan-fried until deeply browned, then topped with a rich gravy made from the skillet fond. Serve with mashed potatoes or biscuits for a hearty, homey meal.

Crisp, golden-brown country fried steak smothered in a creamy, peppery white gravy — a comforting Southern classic. Thin [Beef Cub... Show more

Traditional American Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

45 min

Price

1,93 €

Calories

1191 kcal

high protein

low sugar

kid friendly

comfort food

Method

Season the flour

In a wide shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until everything is evenly mixed. Before any raw meat touches it, scoop out 3 tablespoons of the seasoned flour and set it aside for the gravy.

Whisk the wet dip

In a second shallow dish, beat the eggs with the buttermilk until smooth and fully combined. You want a loose, even mixture with no streaks of egg white left.

Bread the steaks

Pat the cube steaks dry with paper towels. Coat each steak in the seasoned flour, shaking off the excess, then dip it into the egg-buttermilk mixture, letting the extra drip away. Return it to the flour for a second coating, pressing the flour on so you get lots of craggy bits that will fry up extra crisp. Set the breaded steaks on a plate or tray in a single layer.

Rest and heat oil

Let the breaded steaks rest 10 minutes so the coating can hydrate and cling better during frying. While they rest, pour the vegetable oil into a large heavy skillet to about 1/2 inch deep and heat it over medium to medium-high until it reaches 350° F. Don’t let the oil smoke; if it starts to, lower the heat slightly before adding the steaks.

Fry until crisp

Carefully lower 2 steaks into the hot oil. Fry for 3 to 4 minutes on the first side, until the crust is deep golden brown, then flip and fry 3 to 4 minutes more until the second side is crisp and the steaks are cooked through. Transfer them to a rack or paper-towel-lined tray to drain, then repeat with the remaining steaks, keeping the oil close to 350° F between batches. Don’t crowd the pan or the coating will steam and soften instead of turning crisp.

Make the gravy

Pour off most of the oil, leaving about 3 tablespoons of the pan drippings in the skillet. Set the pan over medium heat, whisk in the reserved seasoned flour, and cook for 1 minute until it smells toasty and looks lightly blond. Slowly stream in the whole milk, whisking constantly so the gravy stays smooth, then let it gently bubble for 4 to 5 minutes, stirring often, until thick enough to coat a spoon. Finish with more black pepper and the remaining salt to taste.

Serve hot

Serve the steaks while they’re still hot and crisp, with the gravy spooned generously over the top or served alongside if you want to keep the crust extra crunchy.