Name: Eggcellent Cafes Country Fried Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 count cube steaks (about 4–6 oz each); 1.5 cups all-purpose flour (for dredging); 1 tsp kosher salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp paprika; 1 cups buttermilk; 2 count large eggs; 1 tsp hot sauce (optional, for buttermilk soak); 1 cups vegetable oil (for frying); 1 lb bulk pork breakfast sausage; 2 tbs unsalted butter; 1.25 cups all-purpose flour (for gravy roux); 3 cups whole milk; 0.5 cups chicken or beef stock (optional, for thinning); 1 tsp kosher salt (for gravy); 1 tsp freshly ground black pepper (for gravy); 0.25 tsp crushed red pepper flakes (optional); 4 servings buttered mashed potatoes or biscuits; 2 tbs chopped fresh parsley (optional)

Method

Steak and Breading

Prep steaks

Pat cube steaks dry with paper towels. If any are thicker than 1/2 inch, gently pound to an even thickness of about 1/4–1/3 inch using a meat mallet between plastic wrap.

Make dredge and egg wash

In a shallow dish combine 1 1/2 cups flour, 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp paprika. In a second shallow dish whisk together buttermilk, eggs and 1 tsp hot sauce (if using) until combined.

Soak steaks

Place steaks in the buttermilk-egg mixture and let soak 10–20 minutes at room temperature (or up to 1 hour in the fridge). This tenderizes and helps the breading adhere.

Dredge steaks

Remove one steak at a time, let excess buttermilk drip off, then press firmly into the seasoned flour to coat both sides. Shake off excess and place on a wire rack. For a thicker crust double-dip: return the floured steak to the buttermilk briefly, then dredge again in the flour.

Heat oil

Pour about 1/2–3/4 inch vegetable oil into a large heavy skillet (cast-iron preferred). Heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles on contact.

Fry steaks

Working in batches so not to crowd the pan, carefully add steaks to hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F and crust is deep golden. Adjust heat as needed to keep oil at ~325–350°F. Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm while you make gravy.

Sausage Gravy

Brown sausage

In a separate large skillet (or use drained fat from frying if reserved) set over medium heat, add the pork sausage and cook, breaking it into small pieces with a spatula, until no longer pink and nicely browned, about 6–8 minutes. If sausage is very fatty, spoon off excess fat leaving about 2 tablespoons in the pan.

Make roux

Stir in 2 tbs unsalted butter to the pan fat and melt. Sprinkle in 1 1/4 cups flour and stir continuously to combine with the fat and sausage. Cook the flour mixture 2–3 minutes until it turns a light nutty color; this removes raw flour taste. (Note: this is a larger flour amount to achieve a thick country gravy for 4 servings.)

Add liquid

Gradually whisk in 3 cups whole milk in a slow steady stream to prevent lumps. If mixture becomes too thick, whisk in up to 1/2 cup stock to reach desired consistency. Bring to a gentle simmer and cook, stirring frequently, until gravy thickens, about 5–7 minutes.

Season gravy

Taste and season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes (optional). Keep warm on low, stirring occasionally. If gravy thickens too much as it sits, whisk in a splash of milk or stock to loosen.

To Serve

Plate warm mashed potatoes or split biscuits (4 servings). Place a fried steak on each plate and generously ladle the hot sausage gravy over the steaks and potatoes/biscuits so gravy covers the steak and pools on the plate.

Garnish with chopped fresh parsley if desired and serve immediately.