Country Fried Steak & Eggs Recipe

Tenderize and season steaks

Pat the cube steaks dry with paper towels. If pieces are thicker than 1/4 inch, cover with plastic and gently pound with a meat mallet until about 1/4-inch thick. Season both sides lightly with 1 tsp kosher salt and 1/4 tsp black pepper (reserve remaining salt/pepper for flour).

Make wet and dry stations

In a shallow bowl whisk together buttermilk and 1 tsp hot sauce (if using). In a separate shallow bowl whisk the 2 eggs until blended. In a large rimmed plate or shallow pan combine 1.5 cups flour, cornstarch, baking powder, garlic powder, onion powder, paprika, remaining 1/4 tsp black pepper, and remaining 1/2 tsp kosher salt; mix thoroughly.

Dredge steaks

Working with one steak at a time: coat steak lightly in the seasoned flour, shake off excess, dip into buttermilk, then into the egg, then back into the flour mixture pressing lightly to adhere a good coating. Place breaded steaks on a rack set over a sheet pan and let rest 10 minutes to help the coating set.

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1/4 inch and heat over medium-high until shimmering and a 1-inch cube of bread browns in ~45–60 seconds (about 350–360°F). Reduce heat to medium to maintain ~325–335°F once steaks are added.

Carefully add 1–2 breaded steaks to the skillet without crowding (work in batches). Fry until golden brown and crisp, 3–4 minutes per side depending on thickness. Adjust heat as needed so the crust browns but doesn't burn.

Transfer fried steaks to a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F/95°C) while frying remaining steaks. Reserve about 3 tablespoons of pan drippings in the skillet for gravy; pour off excess fat but leave brown bits.

If desired, stir in 2 tablespoons butter into the reserved drippings off heat for a richer finish, then return to skillet for gravy step.

With skillet over medium heat (use the reserved drippings and butter), sprinkle 3 tablespoons flour into the fat and whisk to form a smooth roux. Cook, whisking constantly, 1–2 minutes until the raw flour taste cooks out but it does not darken much.

Slowly whisk in 2.5 cups whole milk and 1/2 cup stock (if using) in a steady stream to avoid lumps. Bring to a gentle simmer, whisking frequently, and let thicken 4–6 minutes. If gravy becomes too thick, whisk in up to 1/4 cup additional milk to reach desired consistency.

Season gravy with 1 tsp freshly ground black pepper and 1/2 tsp kosher salt (adjust to taste). Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally.

While gravy finishes, in a separate nonstick skillet melt 1 tablespoon butter over medium-low. Crack eggs into the skillet and cook to preference: sunny-side up (cover pan briefly so whites set) 3–4 minutes for set whites and runny yolks; over-easy flip gently and cook an additional 20–30 seconds. Season eggs with a pinch of salt and pepper.

Place one fried steak on each plate (or two for larger appetite). Spoon a generous amount of hot country gravy over each steak, letting some run onto the plate. Top each steak with one fried egg (or two if serving family-style).

Finish with a sprinkle of chopped chives or parsley and a few dashes of hot sauce if desired. Serve immediately with mashed potatoes, biscuits, or toast and simple greens.