Country fried steak. The name itself conjures images of cozy kitchens, hearty meals, and satisfied smiles. This dish is a true classic, a staple of Southern and Midwestern cuisine, and a comfort food favorite across the country. It’s a simple concept: tenderized steak, breaded and fried to a crisp, then smothered in a creamy white gravy. But like any seemingly simple dish, the details matter. This post will walk you through a reliable recipe for delicious country fried steak, offering tips and tricks to help you achieve perfect results every time.
What is Country Fried Steak?
Let’s clear up any confusion. Country fried steak is often mistaken for chicken fried steak. The difference lies primarily in the cut of meat. Country fried steak uses cube steak, a cut of beef that’s been tenderized, usually by pounding. Chicken fried steak, on the other hand, typically uses a more expensive cut, like a cutlet, and is often prepared more like fried chicken, hence the name. Both are delicious, but this recipe focuses on the classic country fried steak.
Why This Recipe Works
This recipe prioritizes two key elements: a crispy, golden-brown crust on the steak and a smooth, flavorful white gravy. The double-dredging technique for the steak ensures a thick, crunchy coating that holds up well during frying. The gravy recipe emphasizes building a good roux, the base of the gravy, to develop depth of flavor.
Ingredients: What You’ll Need
This recipe uses readily available ingredients you can find at most grocery stores.
For the Steak:
- Cube Steaks: Look for cube steaks that are about ½ inch thick. They are usually pre-tenderized, but you can give them a few extra taps with a meat mallet if you like.
- All-Purpose Flour: This is the base of the breading.
- Salt, Pepper, Garlic Powder, Onion Powder, Paprika: These spices provide a balanced flavor profile. Feel free to adjust the amounts to your taste.
- Buttermilk: Buttermilk adds tang and helps the breading adhere to the steak.
- Vegetable Oil: You’ll need enough oil for shallow frying.
For the White Gravy:
- Reserved Cooking Oil: Using the oil you fried the steaks in adds flavor to the gravy.
- All-Purpose Flour: This thickens the gravy.
- Whole Milk: Whole milk makes a richer gravy, but you can use other types of milk if you prefer.
- Salt, Pepper: Season to taste.
- Nutmeg (Optional): A pinch of nutmeg adds a subtle warmth.
- Butter (Optional): Adds extra richness to the gravy.
Making Country Fried Steak: Step-by-Step
Preparing the Steak:
- Combine Dry Ingredients: In a shallow dish, mix the flour, salt, pepper, garlic powder, onion powder, and paprika.
- Prepare Buttermilk: Pour the buttermilk into another shallow dish.
- Bread the Steak: Dredge each cube steak in the flour mixture, then dip it in the buttermilk, and finally dredge it again in the flour mixture. Make sure the steak is fully coated. Press the flour gently to help it stick.
- Rest: Place the breaded steaks on a wire rack and let them rest for 15-20 minutes. This resting period is important; it allows the coating to adhere better and prevents it from falling off during frying.
Frying the Steak:
- Heat Oil: Pour the vegetable oil into a large, heavy-bottomed skillet (cast iron works great) over medium-high heat. The oil is ready when a small amount of flour dropped in it sizzles immediately.
- Fry Steaks: Carefully place the breaded steaks in the hot oil. Don’t overcrowd the pan; fry in batches if necessary. Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.
- Drain: Remove the cooked steaks to a wire rack or plate lined with paper towels to drain excess oil.
Making the White Gravy:
- Reserve Oil: Carefully pour off most of the oil from the skillet, leaving about ¼ cup.
- Make Roux: Return the skillet to medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is a light golden brown. This step is crucial for a flavorful gravy. Don’t rush it.
- Add Milk: Gradually whisk in the milk, a little at a time, making sure there are no lumps. Continue whisking until the gravy thickens and comes to a simmer.
- Simmer and Season: Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the gravy reaches your desired consistency. Stir in the salt, pepper, and nutmeg (if using). If you want a richer gravy, whisk in the butter until melted.
- Taste and Adjust: Taste the gravy and adjust the seasonings as needed.
Serving Your Country Fried Steak
Place the crispy country fried steaks on plates and generously spoon the creamy white gravy over them. Serve immediately.
Tips for Success
- Pound the Steaks (Optional): Cube steaks are usually tenderized, but you can pound them a little more with a meat mallet for even more tenderness.
- Don’t Overcrowd: Fry the steaks in batches if needed to maintain the oil temperature and ensure even browning.
- Temperature Control: Maintaining the correct oil temperature is vital for a crispy crust. If you have a kitchen thermometer, use it to check the oil temperature.
- Whisk the Gravy: Whisking constantly while making the gravy prevents lumps and ensures a smooth, creamy texture.
- Flavor Adjustments: Feel free to experiment with the seasonings. Add a pinch of cayenne pepper for a little heat, or some fresh herbs like thyme or parsley for a different flavor profile.
What to Serve with Country Fried Steak
Country fried steak is traditionally served with mashed potatoes. Other classic sides include biscuits, green beans, corn, and coleslaw.
A Note on Variations
Some cooks add a touch of cream cheese or sour cream to their white gravy for extra richness. Others prefer to use beef broth instead of milk. Feel free to experiment and find what you like best.
Enjoy!
This recipe provides a solid foundation for making delicious country fried steak. With a little practice, you’ll be able to create this classic comfort food in your own kitchen and enjoy it with family and friends. Remember, cooking is about experimentation and making the dish your own. Don’t be afraid to try different variations and find what works best for you. Enjoy the process and, most importantly, enjoy the meal!
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Country Fried Steak
Crispy, golden-brown cube steaks smothered in a rich, creamy white gravy make this classic comfort food a guaranteed crowd-pleaser.
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
For the Steak:
- 4 (6-8 ounce) cube steaks, about ½ inch thick
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 cup buttermilk
- Vegetable oil, for frying (enough to reach about ½ inch up the side of the pan)
For the White Gravy:
- ¼ cup reserved cooking oil (from frying the steaks)
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional, but adds a nice warmth)
- 2 tablespoons butter (optional, for extra richness)
Instructions
. Prepare the Steak:
- In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and paprika.
- In another shallow dish, pour the buttermilk.
- One at a time, dredge each cube steak in the flour mixture, then dip it in the buttermilk, and finally dredge it again in the flour mixture, ensuring it’s completely coated. Press the flour gently to adhere.
- Place the breaded steaks on a wire rack or baking sheet lined with parchment paper and let them rest for 15-20 minutes. This helps the coating adhere better.
2. Fry the Steak:
- Heat the vegetable oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat. The oil is ready when a small bit of flour dropped in it sizzles immediately.
- Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to maintain a consistent temperature.
- Remove the cooked steaks to a wire rack or plate lined with paper towels to drain excess oil.
3. Make the White Gravy:
- Carefully pour off most of the oil from the skillet, leaving about ¼ cup of the flavorful cooking oil in the pan.
- Place the skillet back over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light golden-brown roux forms. This is the base of your gravy and develops flavor.
- Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the gravy thickens and comes to a simmer.
- Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the gravy reaches your desired consistency.
- Stir in the salt, pepper, and nutmeg (if using). If you want an extra rich gravy, whisk in the butter until melted.
- Taste and adjust seasonings as needed.
4. Serve:
- Place the crispy country fried steaks on plates and generously smother them with the creamy white gravy.
- Serve immediately with your favorite sides, such as mashed potatoes, biscuits, or green beans.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: main dish
