Country Fried Steak Recipe

Prep steaks

If cube steaks are uneven, gently pound to about 1/2-inch thickness between plastic wrap. Pat steaks dry with paper towels. Season both sides of each steak with 1 tsp salt and 1/2 tsp black pepper (use portion from the divided amounts).

Make dry mix

In a shallow dish combine 1 1/2 cups all-purpose flour, cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and 1 tsp baking powder. Reserve about 1/2 cup of this mixture for a final dredge.

Make wet batter

In a second shallow bowl whisk together buttermilk, 2 large eggs and 1 tsp hot sauce (if using) until smooth.

Dredge steaks

Set up a three-stage breading: first dredge steaks in the seasoned flour mixture, shaking off excess. Then dip into the buttermilk-egg mixture, letting excess drip off. Finally press into the reserved 1/2 cup flour mixture for a good crust. Place breaded steaks on a wire rack and let rest 10 minutes to help the coating adhere.

Fry steaks

In a large skillet (cast iron recommended) pour enough vegetable oil to come about 1/4-inch up the sides (about 3/4 to 1 cup depending on pan). Heat oil over medium-high until shimmering and a small pinch of flour sizzles immediately (about 350°F). Fry steaks in batches (do not crowd) 3–4 minutes per side until golden brown and internal temperature reaches 140–145°F. Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm while you make gravy.

Cook sausage

In a separate large skillet over medium heat crumble and cook the 12 oz breakfast sausage until browned and cooked through, about 6–8 minutes. Spoon off and reserve excess fat, leaving about 2 tablespoons of fat and any rendered bits in the pan. If there is not enough fat, add the 2 tbsp butter and melt.

Make roux

Sprinkle 3 tablespoons of flour into the hot pan with the sausage fat and butter. Stir continuously for 1–2 minutes until the raw flour smell cooks out and the mixture turns lightly golden.

Add milk and season

Slowly whisk in 2 cups whole milk (and 1/2 cup half-and-half if using) a little at a time to avoid lumps. Bring to a gentle simmer, whisking frequently, until the gravy thickens, about 3–5 minutes. If gravy becomes too thick, whisk in up to 1/4 cup additional milk to reach desired consistency. Season with 1/2 tsp salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes (if using). Taste and adjust seasoning.

Finish gravy

Reduce heat to low and gently simmer for 2 minutes. Keep warm while plating. If desired, strain a small portion for a smoother gravy, but retaining sausage bits is traditional.

Par-cook potatoes (optional faster method)

If you want crispier country potatoes faster, microwave the diced potatoes in a covered bowl with a tablespoon of water for 3–4 minutes until just tender, then drain.

Cook potatoes

Heat 2 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer. Let cook undisturbed 4–5 minutes to get color, then stir. Add chopped onion and diced green pepper (if using). Season with 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Continue to cook, stirring occasionally, until potatoes are golden and tender, about 10–12 more minutes total. Reduce heat if potatoes brown too quickly. Taste and adjust salt/pepper.

Cook eggs

In a nonstick skillet over medium-low, melt a small pat of butter or heat a teaspoon of oil. For two-egg servings, crack 2 eggs per plate: either cook sunny-side-up, over-easy, or scramble to preference. For sunny-side or over-easy: crack eggs gently into skillet, season with a pinch of salt and pepper, cover for 2–3 minutes for set whites; flip for over-easy and cook 15–30 seconds more for runny yolks. Keep eggs warm until plating.

Arrange one fried cube steak on each plate. Spoon a generous ladle (about 1/2 to 3/4 cup) of sausage gravy over each steak. Place two cooked eggs beside the steak and a portion of country potatoes (about 3/4 to 1 cup) on the plate. Garnish with chopped fresh parsley and offer hot sauce on the side. Serve immediately.