Country Fried Steak & Eggs Recipe

Prep and marinate

Pat the 6 oz. round steak dry. If not already 1/4" thick, place between plastic wrap and pound to 1/4" thickness. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Place in a shallow dish and pour 1/2 cup buttermilk over it; refrigerate for 20 minutes (can skip but helps adhesion and tenderness).

Make dredge and batter

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 3/4 tsp salt (total for dredge) and 1/2 tsp pepper. In another bowl whisk 1 large egg with 1-2 tablespoons of the reserved buttermilk to make a wet batter.

Bread the steak

Remove steak from buttermilk, allow excess to drip. Dredge thoroughly in the flour mix, then dip into the egg-buttermilk mixture, then back into the flour mix for a double-dredge. Press the flour into the meat to form an even coating; set on a rack for 5 minutes to rest so coating adheres.

Fry

Heat 1 cup vegetable oil in a 10" skillet over medium-high until it reaches 350°F (or shimmering and a pinch of flour sizzles). Carefully add the breaded steak and fry 3-4 minutes per side until golden brown and internal temperature around 145°F. Remove to a paper-towel-lined plate and keep warm on a low oven (200°F). Reserve 1-2 tablespoons oil and any browned bits in the pan for gravy.

In the same skillet used for frying (leave 1-2 tablespoons drippings and any browned bits), add the crumbled 4 oz. breakfast sausage over medium heat. Cook, breaking up the meat, until no pink remains and fat renders, about 4-5 minutes.

Sprinkle 3 tablespoons flour over the cooked sausage and stir constantly for 1-2 minutes to cook the raw flour taste and form a roux (it will be pasty).

Gradually whisk in 1 1/2 cups whole milk, scraping up browned bits, until smooth. Bring to a gentle simmer, stirring frequently, until gravy thickens, about 4-6 minutes. If too thick, add up to 1/4 cup additional milk to reach desired consistency.

Season with 1/2 teaspoon salt and 3/4 teaspoon black pepper (adjust to taste). Keep warm on very low heat until ready to serve. If lumps form, whisk vigorously or pass through a sieve.

While the steak marinates, parboil the diced potato in salted water for 5 minutes until just tender but not falling apart; drain and pat dry. This speeds cooking and yields crisp edges.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Add the diced potato in a single layer and cook without moving for 3-4 minutes to develop a crust.

Add the 1/4 diced onion and 1/4 diced red bell pepper, stirring occasionally. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Continue cooking, tossing occasionally, until potatoes are golden and cooked through, about 8-10 minutes total. Stir in 1 tablespoon chopped parsley, if using, and remove from heat; keep warm.

About 3-4 minutes before serving, heat a nonstick skillet over medium-low and add 1 tablespoon butter. For eggs any style: For fried (sunny-side up) crack 2 eggs into the skillet, season with salt and pepper, cook until whites set and yolks at desired doneness (about 2-3 minutes for slightly runny yolks); for over-easy flip gently and cook 30-45 seconds more. For scrambled whisk eggs and cook gently, stirring, until just set.

On a plate place the breakfast potatoes to one side. Top center with the fried country steak. Spoon 1/3 to 1/2 cup sausage gravy generously over the steak (and a little on the potatoes if desired). Place the two eggs on the plate beside or on top of the steak as preferred.

Garnish with a sprinkle of chopped fresh parsley and offer hot sauce at the table. Serve immediately while hot.