Country Fried Steak & Eggs Recipe

Prepare meat

Pat cube steaks dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging station

In a shallow bowl or plate, whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and remaining 1 tsp salt and 1/2 tsp black pepper. In a second bowl whisk buttermilk with 2 eggs until combined.

Dredge steaks

Working one at a time, coat each steak in the flour mixture, shake off excess, dip into the buttermilk-egg mixture, then press back into the flour mixture to form a well-coated crust. Place on a wire rack and let rest 5–10 minutes to set.

Heat oil

In a large heavy skillet (cast-iron preferred) add about 1 cup vegetable oil and heat over medium-high until oil reaches 350°F (or it shimmers and a pinch of flour sizzles immediately).

Fry steaks

Carefully add steaks to the hot oil (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches about 145°F. Adjust heat as necessary to prevent burning. Transfer cooked steaks to a wire rack set over a rimmed baking sheet to drain; reserve 3 tbsp of pan drippings and oil for the gravy.

Make roux

With skillet still warm, reduce heat to medium and pour off excess oil leaving about 3 tbsp pan drippings. Sprinkle 3 tbsp flour into the fat and whisk continuously for 1–2 minutes until it turns golden (cooked taste).

Add milk and season

Gradually whisk in 2 cups whole milk, a little at a time, scraping up browned bits from the pan. Continue whisking and bring to a simmer. Simmer gently 3–5 minutes until thickened to gravy consistency.

Adjust seasoning and consistency

Season with 1 tsp salt and 1 tsp freshly cracked black pepper. If gravy is too thick, whisk in up to 2 tbsp hot water to reach desired consistency. Taste and adjust salt/pepper.

Keep warm

Lower heat to the smallest setting and keep warm while you cook eggs, stirring occasionally to prevent skin forming.

Heat pan

In a separate nonstick skillet, warm 1 tbsp unsalted butter over medium-low heat until it foams and just begins to brown lightly.

Cook eggs sunny-side or over-easy

Crack 4 eggs into the skillet (or cook in two batches). For sunny-side-up: cook undisturbed 3–4 minutes until whites are set but yolks are runny; cover pan for 30–45 seconds if whites need finishing. For over-easy: cook 2–3 minutes, gently flip and cook additional 20–30 seconds. Season eggs with 1/2 tsp salt and 1/4 tsp black pepper.

Rest eggs

Remove eggs from pan and keep warm on a plate covered loosely with foil if necessary.

Place one fried steak on each plate, spoon generous amounts of country gravy over the steaks, then top with a cooked egg (or two halves if serving family-style). Garnish with chopped parsley and a dash of hot sauce if desired.

Serve immediately with sides such as mashed potatoes, biscuits, or hash browns.