Country-Fried Steak Recipe

Introduction

Country-fried steak is a beloved Southern classic featuring tenderized beef coated in a flavorful seasoned crust, fried to a golden crisp. Paired with creamy homemade gravy, this hearty dish makes for a comforting and satisfying meal perfect for any day of the week.

Ingredients

• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cube steaks (about 1/3 lb each, patted dry with paper towels)
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon smoked paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 teaspoons preferred hot sauce
• 1 1/2 cups buttermilk
• 2 large eggs (beaten)
• Vegetable oil (for frying)
• 1/4 cup all-purpose flour (for gravy)
• 2 1/2 cups whole milk (for gravy)
• Kosher salt and black pepper (to taste)
• Fresh chopped parsley (for garnish)

Instructions

1. Step 1: In a shallow dish, combine 1 teaspoon salt and 1 teaspoon black pepper. Use this mixture to season the cube steaks evenly on both sides.
2. Step 2: In another shallow dish, mix together 1 1/3 cups flour, smoked paprika, garlic powder, onion powder, baking soda, and baking powder. Dredge each steak in this flour mixture, shaking off any excess.
3. Step 3: In a separate bowl, whisk together the hot sauce, buttermilk, and beaten eggs. Dip each flour-coated steak into this egg mixture, then dredge again in the flour mixture for a double coating.
4. Step 4: Heat vegetable oil in a skillet over medium-high heat until shimmering and hot.
5. Step 5: Carefully place steaks into the hot oil and shallow fry until golden brown and crispy, about 3-5 minutes per side. Fry in batches if necessary to avoid crowding the pan.
6. Step 6: Remove the steaks and place them on a paper towel-lined plate to drain excess oil.
7. Step 7: Leave 3-4 tablespoons of the frying oil in the skillet. Stir in 1/4 cup flour to create a roux and cook until it turns golden brown, about 1-2 minutes.
8. Step 8: Gradually whisk in 2 1/2 cups whole milk, continuing to cook and whisk until the gravy thickens to your desired consistency.
9. Step 9: If the gravy is too thick, add up to 1/2 cup more milk. Season with kosher salt and black pepper to taste.
10. Step 10: Serve the steaks topped with creamy gravy and garnish with fresh chopped parsley for a splash of color and freshness.

Tips & Variations

• For extra tender steak, pound cube steaks lightly before seasoning.
• Use buttermilk left over from the dip as a marinade to enhance flavor and tenderness.
• Swap hot sauce for cayenne pepper or smoked paprika for a different spice profile.
• Serve with mashed potatoes or green beans for a classic Southern meal.
• If you prefer a thicker gravy, cook it a bit longer or add a small amount of cornstarch slurry.

Storage

Store leftover country-fried steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to prevent the coating from becoming soggy. The gravy can also be reheated separately and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, cube steaks are traditional because they are tenderized and cook quickly, but you can use thin-cut round steak or sirloin. Just be sure to pound the meat thin and tenderize it well for the best results.

How do I know when the gravy is done?

The gravy is ready when it has thickened enough to coat the back of a spoon lightly. It should be smooth and creamy. If it’s too thin, continue cooking while whisking; if too thick, add a bit more milk gradually.

Country-Fried Steak Recipe

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Country-Fried Steak is a classic Southern comfort food featuring tender cube steaks coated in a flavorful seasoned flour mixture, dipped in a spiced buttermilk-egg batter, and shallow-fried to a crispy golden brown. Served with a creamy, homemade milk gravy, this dish offers a perfect balance of crispy exterior and juicy, tender meat inside. Garnished with fresh parsley, it’s a hearty and satisfying meal great for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

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Steak and Seasoning

• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cube steaks (about 1/3 lb each, patted dry with paper towels)

Flour Coating

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon smoked paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon baking powder

Dipping Mixture

• 2 teaspoons preferred hot sauce
• 1 1/2 cups buttermilk
• 2 large eggs (beaten)

Frying

• Vegetable oil (for frying, amount as needed)

Gravy

• 1/4 cup all-purpose flour (for gravy)
• 2 1/2 cups whole milk (for gravy)
• Kosher salt and black pepper (to taste)

Garnish

• Fresh chopped parsley

Instructions

1. Season steaks: Combine 1 teaspoon of salt and 1 teaspoon of black pepper in a small bowl. Use this mixture to evenly season the cube steaks on all sides.
2. Prepare flour coating: In a shallow dish, mix together 1 1/3 cups all-purpose flour, smoked paprika, garlic powder, onion powder, baking soda, and baking powder until well combined. Dredge each seasoned steak in this flour mixture, pressing lightly to coat, then shake off any excess flour.
3. Prepare dipping mixture: In another shallow dish, whisk together the hot sauce, buttermilk, and beaten eggs until fully blended.
4. Dip steaks: Dip each floured steak into the buttermilk-egg mixture, ensuring it is fully coated, then dredge again in the seasoned flour mixture for a double coating. This extra layer ensures a crispy, flavorful crust.
5. Heat oil: Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat it over medium-high heat until shimmering but not smoking, approximately 350°F if using a thermometer.
6. Fry steaks: Carefully place the coated steaks into the hot oil. Shallow fry until golden brown and crispy on each side, about 3-5 minutes per side. Work in batches if necessary to avoid overcrowding. Once cooked, transfer steaks to a paper towel-lined plate to drain excess oil.
7. Make gravy: Remove excess oil from the skillet, leaving about 3 to 4 tablespoons behind. Add 1/4 cup flour to the oil in the skillet and stir constantly over medium heat to form a roux. Cook until the roux turns a golden tan color, about 2-3 minutes.
8. Add milk and thicken gravy: Gradually whisk in 2 1/2 cups whole milk, stirring continuously to prevent lumps. Cook the mixture until the gravy thickens to your desired consistency, about 5-7 minutes. If the gravy becomes too thick, add up to an additional 1/2 cup milk to loosen it.
9. Season gravy and serve: Season the gravy with kosher salt and black pepper to taste. Serve the country-fried steaks topped with the creamy gravy and garnish with fresh chopped parsley for color and freshness.

Notes

• For best results, pat steaks dry thoroughly before seasoning to help the coating adhere better.
• Use a thermometer to maintain the oil temperature around 350°F to ensure even frying and prevent burning.
• The double dredge in flour and egg mixture creates a thicker, crispier crust.
• If you prefer a spicier gravy, add a dash of hot sauce or cayenne pepper while cooking the gravy.
• Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: country fried steak, southern comfort food, fried steak with gravy, cube steak recipe, buttermilk fried steak