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Country-Fried Steak Recipe

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★★★★★

4.6 from 90 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/country-fried-steak-recipe/