Country Fried Steak Meal Recipe
Make Country Fried Steak Meal Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak and Breading
Country Gravy
Mashed Potatoes
Sautéed Green Beans
Method
Steak and Breading
- 1
Prepare steaks
Pat cube steaks dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Set up dredging station
In a shallow bowl or rimmed plate combine 1.5 cups all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, remaining 1 tsp kosher salt and remaining 3/4 tsp black pepper. In a second bowl whisk together 1.25 cups buttermilk and 2 large eggs until smooth. Place a third shallow plate empty for the final dredge (or reuse flour mixture for double-dip).
- 3
Dredge steaks
Working one at a time, dredge each steak thoroughly in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into bowl, then press back into the flour mixture so a thick, even coating adheres. For extra-crispy result, repeat the egg dip and a final light flour press. Place coated steaks on a wire rack and let rest 10 minutes to set the crust.
- 4
- 5
Fry steaks
Carefully add steaks to hot oil (do not crowd; fry in batches if needed). Fry 3–4 minutes per side, until golden brown and internal temperature reaches about 145°F (for medium) — cube steak is thin so aim for 3–4 minutes per side. Adjust heat as needed to prevent burning. Transfer cooked steaks to a wire rack set over a rimmed baking sheet or paper towel-lined plate to drain. Reserve about 1/2 cup of the pan drippings and oil (collect the browned bits) for the gravy, keeping any excess for other uses. Keep steaks warm in a low oven (200°F) while making gravy.
Country Gravy
- 6
- 7
Finish gravy
Slowly whisk in 2 cups whole milk and 1/2 cup half-and-half (if using) a little at a time to avoid lumps. Bring to a gentle simmer, whisking frequently, until the gravy thickens to a creamy, spoonable consistency (about 5–7 minutes). If gravy becomes too thick, whisk in additional milk 1–2 tbs at a time. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; taste and adjust. If you prefer a thinner gravy, thin with up to 1/4 cup more milk.
- 8
Strain (optional) and serve
For very smooth gravy, strain through a fine-mesh sieve into a warm bowl. Spoon gravy generously over the kept-warm country fried steaks and mashed potatoes just before serving.
Mashed Potatoes
- 9
- 10
- 11
Mash and season
Add 4 tbs unsalted butter, 1/2 cup whole milk (warmed), and 2 tbs sour cream (if using). Mash with a potato masher or use a ricer for very smooth potatoes until just combined and fluffy. Season with 1 tsp kosher salt and 1/2 tsp black pepper; adjust to taste. Keep warm until serving.
Sautéed Green Beans
- 12
Blanch (optional)
Bring a medium pot of salted water to a boil. Add green beans and blanch 2 minutes, then transfer immediately to an ice bath to stop cooking. This step brightens color and reduces sauté time; if beans are very tender, you can skip blanching.
- 13
Sauté
Heat 1 tbs olive oil and 1 tbs unsalted butter in a skillet over medium-high heat. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned. Add the trimmed green beans and sauté, stirring occasionally, until tender-crisp and blistered in spots, about 5–7 minutes (less if blanched). Season with 3/4 tsp kosher salt and 1/2 tsp black pepper. Finish with a squeeze of lemon if desired.
