What you’ll need
To make Country Fried Steak, gather the following ingredients:
2 cube steaks
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 eggs
1/2 cup milk
1/2 cup buttermilk (optional for extra flavor)
Vegetable oil for frying
2 tablespoons pan drippings or butter
2 tablespoons all-purpose flour for gravy
2 cups milk for gravy
Salt and black pepper to taste for gravy
Feel free to swap the buttermilk for regular milk if you don’t have it on hand, but the extra tang from buttermilk really elevates the flavor!
Step-by-step instructions
In a shallow bowl, combine the flour, salt, black pepper, and paprika.
In another bowl, whisk together the eggs, milk, and buttermilk until smooth.
Dip each cube steak first into the flour mixture, then into the egg mixture, and back into the flour, ensuring an even coating.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
Fry the coated steaks for 3–4 minutes on each side or until they are golden brown and crispy. Remove from the skillet and set aside on paper towels to drain excess oil.
In the same skillet, discard most of the remaining oil, leaving about 2 tablespoons. Add 2 tablespoons of flour and cook for 1 minute to create a roux.
Gradually whisk in the 2 cups of milk while stirring continuously until the gravy thickens. Season with salt and plenty of black pepper to taste.
Serve the crispy country fried steak over a bed of mashed potatoes, generously drizzling with the warm gravy.
Best ways to enjoy it
Country Fried Steak shines brightest when served over creamy mashed potatoes, creating a delightful contrast of textures and flavors. Consider pairing it with a side of sautéed green beans or coleslaw to add freshness and balance to the meal. Don’t forget a slice of homemade cornbread for extra indulgence!
How to store
To keep your leftovers fresh, ensure that the Country Fried Steak has cooled completely before placing it in an airtight container. You can store it in the refrigerator for up to 3 days. If you’d like to freeze it, it’s safest to wrap each piece individually in plastic wrap and then place them in a freezer-safe bag. When reheating, ensure the steak reaches an internal temperature of 165°F for safety.
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