Country Fried Steak & Eggs Recipe

Prep steaks and marinade

Pat cube steaks dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Place in a shallow dish and pour the buttermilk mixed with 1 tbsp hot sauce (if using) over the steaks. Cover and refrigerate for 30 minutes to 2 hours (shorter if pressed for time).

Make flour mixture

In a shallow bowl or rimmed plate combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Mix thoroughly so seasonings are evenly distributed.

Prepare egg wash

In a separate shallow bowl whisk together 2 eggs and 2 tablespoons water until smooth.

Dredge steaks

Remove steaks from the buttermilk, letting excess drip off. First dredge each steak in the seasoned flour, pressing so the flour adheres. Dip into the egg wash, then press back into the flour mixture for a double-coated crust. Place on a wire rack while you heat the oil. Repeat with all steaks.

Fry steaks

Pour about 1 cup vegetable oil into a large cast-iron skillet or heavy-bottomed pan to a depth of about 1/4 inch. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 20–30 seconds. Gently add steaks (do not overcrowd—fry in batches if needed). Fry until golden brown and crisp, about 3–4 minutes per side depending on thickness. Maintain oil temperature between 325–350°F. Transfer cooked steaks to a wire rack set over a baking sheet and tent loosely with foil to keep warm. Reserve 3 tablespoons of the fat/drippings in the pan for making gravy; pour off excess oil if necessary.

Make pan gravy

With about 3 tablespoons fat/drippings remaining in the skillet, reduce heat to medium. Add 3 tablespoons flour and whisk continuously to form a roux, cooking until it turns a light golden tan and loses the raw flour smell, about 1–2 minutes.

Finish gravy

Gradually whisk in 2 cups whole milk and 1/2 cup stock (if using) a little at a time to prevent lumps. Bring to a gentle simmer while whisking; the gravy will thicken in 3–5 minutes. If too thick, whisk in additional milk or stock 1–2 tablespoons at a time to reach desired consistency. Season to taste with salt (start with 1/2 tsp) and generous freshly ground black pepper (at least 1/2 tsp). Keep warm over the lowest heat, stirring occasionally.

Cook eggs

When steaks are resting and gravy is warming, heat a separate nonstick skillet over medium-low. Add 1 tablespoon butter and let it melt and foam. Crack eggs gently into the skillet and cook to desired doneness: sunny-side up about 3–4 minutes (covering the pan for the top to set slightly) or flip for over-easy/medium (cook an additional 20–60 seconds). Season eggs lightly with salt and pepper.

Assemble plates

Place one fried steak on each plate (or two smaller pieces per person). Spoon the warm country gravy over the steaks. Top each steak with two cooked eggs. Garnish with chopped fresh parsley and offer hot sauce or steak sauce on the side. Serve with mashed potatoes or biscuits if desired.