Begin by tenderizing the beef round steak using a meat mallet. Pound it to about 1/2 inch thickness.

Prepare the Steak

In a shallow dish, combine buttermilk, salt, black pepper, and paprika. Add the tenderized steak, ensuring it is fully coated. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate the Steak

In another shallow dish, place the flour. Remove the steak from the buttermilk marinade and let any excess drip off. Dredge the steak in the flour, pressing lightly to adhere.

Dredge the Steak

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the dredged steak. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and let drain on paper towels.

Fry the Steak

In the same skillet used for the steak, discard excess oil, leaving about 2 tablespoons. Heat the skillet over medium heat and whisk in the flour. Cook for 1-2 minutes until lightly browned.

Make the Gravy

Slowly whisk in the buttermilk, stirring constantly to avoid lumps. Continue to cook until the gravy thickens, about 3-5 minutes. Season with salt and black pepper to taste.

Add Buttermilk

In a separate skillet, melt the butter over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Fry to your desired doneness (sunny-side up, over-easy, etc.).

Cook the Eggs

Plate the country fried steak, top with the gravy, and serve alongside the cooked eggs.

country fried steak & eggs

Recipe information

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