Description
Country Fried Steak is a Southern staple that brings comfort and flavor to any meal. With a perfectly crispy crust and a rich, savory gravy, it’s a dish everyone will love. Follow these simple steps to create a restaurant-quality meal right in your kitchen!
Ingredients
- 1 1/2 cups buttermilk
- 1 large egg
- 2 tsp red pepper hot sauce (adjust to taste)
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground black pepper, plus more to taste
- 1 tsp garlic powder
- 1 1/4 cups all-purpose flour (for breading)
- 2–3 tbsp all-purpose flour (for gravy)
- 4 beef cube steaks or round steaks, pounded to 1/4-inch thickness
- Vegetable oil (enough for 1/4 inch in the skillet)
- 3 cups whole milk (start with 3; adjust for desired gravy thickness)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Prepare the Coating:
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In a shallow bowl, whisk together buttermilk, egg, hot sauce, baking soda, salt, black pepper, and garlic powder.
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In a separate shallow bowl, add the 1 1/4 cups of flour.
Bread the Steaks:
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Dredge each steak in the flour, shaking off excess.
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Dip into the buttermilk mixture, ensuring it’s fully coated.
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Dredge again in the flour, pressing gently to adhere. Set aside on a plate.
Fry the Steaks:
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In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
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Working in batches if necessary, fry the steaks until golden brown and the internal temperature reaches 145°F, about 3–4 minutes per side.
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Transfer steaks to a wire rack set over a baking sheet (or paper towel-lined plate) to drain. Let rest for 3 minutes.
Make the Gravy:
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Carefully drain all but 1/4 cup of oil from the skillet. Reduce heat to medium.
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Stir in 2–3 tablespoons of flour and cook for 1 minute, whisking constantly to remove lumps.
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Gradually whisk in 3 cups of milk, bringing the mixture to a simmer over medium-low heat. Stir frequently until the gravy thickens, about 5–7 minutes. Season with additional salt and pepper to taste.
Serve:
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Place steaks on plates and generously ladle the gravy over the top.
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Garnish with fresh parsley and additional black pepper if desired.
Notes
- Adjust hot sauce in the buttermilk mixture to your heat preference.
- For thicker gravy, reduce milk to 2 1/2 cups or cook slightly longer.
- To maintain crispiness, always drain steaks on a wire rack.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern