Country Fried Steak
This is that crispy, golden-brown steak smothered in creamy white gravy that makes Sunday dinner feel like a celebration. It's comfort food at its finest — tender beef cutlets pounded thin, breaded up real good, and fried till they're crackling crispy on the outside. Serve it with mashed potatoes and green beans, and watch everybody's plate get cleaned.
Cooking tutorial
Ingredients
- 4 to 6 beef cube steaks (about 1/3 lb each)
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp black pepper, divided
- 2 tsp salt, divided
- 1/2 tsp cayenne pepper (optional, for a little kick)
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- Vegetable oil for frying (about 1 cup)
- 3 tbsp butter
- 1/3 cup all-purpose flour (for gravy)
- 3 cups whole milk (for gravy)
- Salt and black pepper to taste (for gravy)
Instructions
- 1
If your steaks aren't already tenderized, place them between two pieces of plastic wrap and pound them with a meat mallet until they're about 1/4 inch thick. Season both sides with salt and pepper.
- 2
Set up your breading station: In a shallow dish, mix together 2 cups flour, garlic powder, onion powder, paprika, 1 tsp black pepper, 1 tsp salt, and cayenne if using. In another shallow dish, whisk together the eggs and 1/2 cup milk.
- 3
Dredge each steak in the seasoned flour, coating both sides real good. Then dip it in the egg mixture, letting the excess drip off. Dredge it in the flour one more time, pressing down so it sticks. Set aside on a plate.
- 4
Heat about 1/2 inch of oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until it's shimmering hot (about 350°F if you've got a thermometer). You want it hot enough that a pinch of flour sizzles when you drop it in.
- 5
Carefully lay 2 to 3 steaks in the hot oil, don't crowd them. Fry for 3 to 4 minutes on each side until they're deep golden brown and crispy. Transfer to a paper towel-lined plate and keep warm in a low oven while you fry the rest.
- 6
Once all the steaks are done, pour off all but about 3 tablespoons of the oil from the skillet. Add the butter and let it melt over medium heat.
- 7
Sprinkle in 1/3 cup flour and whisk it into the oil and butter, scraping up all those tasty brown bits from the bottom of the pan. Cook for about 2 minutes, stirring constantly, until it turns a light golden color.
- 8
Slowly pour in the 3 cups of milk, whisking constantly to prevent lumps. Keep stirring and let it come to a gentle bubble. Cook for 5 to 7 minutes, stirring often, until the gravy thickens up real nice. Season with salt and pepper to taste.
- 9
Serve those crispy steaks hot with the creamy gravy poured right over the top, alongside mashed potatoes and your favorite vegetables.
Pro Tips
- ★Don't skip the double-dredging in the flour — that's what gives you that extra thick, crunchy coating that stays crispy.
- ★Keep your oil temperature steady. If it's too hot, the outside burns before the inside cooks; too cool and your steaks get greasy instead of crispy.
- ★Save those crispy browned bits in the pan after frying — they're pure flavor gold for your gravy.