Country Fried Steak
Ingredients
For the Steak
- 4 beef cube steaks, approximately 4–5 ounces (115–140 g) each
- 1 cup all-purpose flour
- ½ cup cornstarch, optional for extra crispiness
- 2 large eggs
- ½ cup milk or buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil, for frying
For the Creamy Country Gravy
- 3 tablespoons butter or reserved pan drippings
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon salt, or to taste
- A pinch of garlic powder, optional
Instructions
- Season both sides lightly with salt and black pepper. Let the steaks sit for about 5 minutes while preparing the coating.
- In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, remaining salt, black pepper, and cayenne pepper if using.In a separate bowl, whisk together the eggs and milk until smooth.Arrange the bowls next to each other to make the breading process easier.
- Dip each steak into the seasoned flour mixture, making sure both sides are covered.Next, dip it into the egg and milk mixture. Allow the excess liquid to drip off before returning the steak to the flour mixture.Press the flour mixture gently onto the surface to create a thick, even coating. Place the coated steaks on a plate and let them rest for 5–10 minutes. This helps the breading adhere during frying.
- Pour approximately ½ inch of vegetable oil into a large, heavy-bottomed skillet. Heat over medium to medium-high heat until the oil reaches approximately 350°F (175°C).If you do not have a thermometer, test with a small pinch of flour. It should sizzle when added to the oil without immediately turning dark.
- Carefully place the coated steaks into the hot oil. Fry for approximately 3–5 minutes per side, depending on thickness, until the coating is golden brown and crisp.The internal temperature of whole beef steaks should reach at least 145°F (63°C), followed by a 3-minute rest, although cube steak is often cooked longer to improve tenderness.Transfer the cooked steaks to a wire rack set over a tray. This helps excess oil drain while preserving the crisp crust. Avoid stacking the steaks, as steam can soften the breading.
- Carefully pour off most of the frying oil, leaving about 3 tablespoons of suitable pan drippings if desired. Alternatively, melt 3 tablespoons of butter in a clean saucepan.Add the flour and whisk continuously for 1–2 minutes to form a smooth roux.Gradually pour in the milk while whisking to prevent lumps. Continue cooking over medium-low heat for 4–6 minutes, until the gravy thickens.
- Place the crispy steaks on serving plates and spoon the warm gravy over them just before serving. For the crispiest texture, serve the gravy alongside the steak rather than covering the entire crust.Garnish with freshly ground black pepper or chopped parsley. Serve immediately with mashed potatoes, green beans, biscuits, or your favorite Southern-style sides.
Notes
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Choose tenderized cube steak: It is convenient and ideal for this recipe.
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Dry the beef first: Removing excess moisture helps the coating stick.
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Season every layer: Seasoning both the meat and flour creates better flavor.
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Let the coating rest: A short rest reduces the chance of breading falling off.
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Maintain oil temperature: Oil that is too cool produces greasy steak, while excessively hot oil burns the coating.
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Use a wire rack: It helps preserve the crisp crust after frying.
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Whisk gravy continuously: This creates a smooth, lump-free sauce.
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Serve promptly: The steak is crispiest immediately after cooking.