Country Fried Steak Recipe

Tenderize and season

If cube steaks are thicker than 1/3 inch, place between plastic wrap and lightly pound with a meat mallet to about 1/4–1/3 inch thickness. Pat steaks dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (from the steak seasoning amounts).

Make dredge and batter

In a shallow dish, whisk together 1 3/4 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, remaining 1 1/2 tsp salt, and 3/4 tsp black pepper. In a second shallow bowl, beat 2 eggs with buttermilk until smooth.

Dredge steaks

Working one at a time, lightly coat each steak in the seasoned flour, shake off excess, dip into the buttermilk-egg mixture, then return to the flour mixture for a second, thorough coating. Press the flour onto the steak so it adheres well. Place coated steaks on a wire rack while heating oil.

Fry

Heat 1.5 cups vegetable oil in a heavy skillet (cast-iron preferred) over medium-high until shimmering and 350°F if using a thermometer. Add steaks (do not overcrowd; fry 2 at a time if needed). Fry 3–4 minutes per side, until deep golden brown and internal temperature reaches at least 145°F. Adjust heat as needed to prevent burning. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining steaks.

Cook sausage

In a separate large skillet over medium heat, crumble and brown 12 oz breakfast sausage until no pink remains and some brown bits form, about 6–8 minutes. Spoon off and discard excess fat, leaving about 1–2 tablespoons in the pan. Add 2 tbs butter to the pan and melt with the remaining fat.

Make roux

Sprinkle 4 tbs flour evenly over the sausage and fat. Cook, stirring constantly, for 1–2 minutes to remove raw flour taste and create a light roux; do not let it burn.

Finish gravy

Slowly whisk in 2 cups whole milk until smooth. Bring to a gentle simmer over medium-low heat, stirring frequently, until gravy thickens to desired consistency (3–6 minutes). If too thick, whisk in hot water 1 tablespoon at a time (up to 2 tbs). Season with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust. Keep warm on lowest heat, stirring occasionally.

Par-cook potatoes (optional faster method)

Place the cubed potatoes in a pot of salted water and bring to a boil. Cook 5 minutes until just tender but not falling apart. Drain well and pat dry. (If skipping boiling, proceed with raw potatoes but allow extra cooking time and cover in step below.)

Cook

Heat 2 tbs vegetable oil in a large skillet over medium-high. Add diced onion and green pepper; sauté 2–3 minutes until softened. Add potatoes in a single layer, sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Let potatoes cook undisturbed 4–5 minutes to brown on one side, then stir/turn and continue cooking 6–10 minutes more, pressing occasionally with spatula until golden and crisp on edges and cooked through. If needed, cover for 2–3 minutes to help cook through, then uncover to crisp.

Finish

Taste and adjust seasoning. Keep warm until plating.

Cook eggs sunny-side or over-easy

When steaks are resting and gravy is warm, melt 1 tbs butter in a small nonstick skillet over medium-low. Crack 2 large eggs into the pan. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. For sunny-side up: cook gently 2–3 minutes until whites set but yolks still runny. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more. Remove from pan.

Place a fried steak on each plate. Spoon generous amounts of sausage gravy over the steak (and some onto the plate). Add a portion of home fries and top with two eggs (or place eggs beside steak). Serve immediately.