Country Fried Steak Recipe
Hand-breaded fresh steak cutlet deep-fried to a golden brown; served with house-made country sausage gravy
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Ingredients
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Steak and Breading
Country Sausage Gravy
To Serve
Method
Steak and Breading
- 1
Prepare the steaks
Pat the steaks dry with paper towels. If not already tenderized, pound each steak between plastic wrap to about 1/4"–1/3" thickness. Season both sides lightly with 1/2 tsp of the salt and 1/2 tsp of the black pepper.
- 2
Set up breading stations
In a shallow bowl or plate, whisk together 1 cup flour, cornstarch, 1/2 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, and paprika. In a second shallow bowl, beat 2 eggs with 3 tbsp milk until combined. In a third shallow bowl, place the breadcrumbs or panko if using.
- 3
Bread the steaks
Dredge each steak first in the seasoned flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back to the bowl. If using breadcrumbs for extra crust, press each egg-washed steak into the breadcrumbs to coat evenly. For a thicker crust, repeat the flour → egg → breadcrumb steps (double-coat). Place breaded steaks on a wire rack and let rest 10 minutes to set the crust.
- 4
Heat the oil
Pour 3 cups oil into a heavy skillet or Dutch oven to a depth of about 1". Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 30–40 seconds. Maintain temperature between 325–350°F during frying.
- 5
Fry the steaks
Carefully slide steaks into the hot oil (do not overcrowd—work in batches). Fry 3–4 minutes per side until golden brown and internal temperature (if measured) is around 145°F for medium (the breading will be crisp and deeply golden). Adjust time as needed based on thickness. Remove to a wire rack set over a rimmed baking sheet and keep warm in a 200°F oven while you finish remaining steaks and make gravy.
Country Sausage Gravy
- 6
Cook the sausage
While steaks rest or after frying the last batch, heat a large skillet over medium heat. Add the ground pork sausage and cook, breaking into small pieces with a spoon, until browned and cooked through, about 6–8 minutes. If the sausage renders a lot of fat, spoon off excess, leaving about 2 tbsp of fat in the pan. If sausage is very lean, add 2 tbsp unsalted butter to the pan and melt.
- 7
Make the roux
Sprinkle 3 tbsp flour over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste, forming a paste that coats the sausage. The mixture should be bubbling but not burning.
- 8
Finish the gravy
Slowly whisk in 2 cups of whole milk a little at a time to prevent lumps. Bring to a gentle simmer, stirring frequently, until the gravy thickens, about 4–6 minutes. If gravy becomes too thick, add up to 1/2 cup more milk to reach desired consistency. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning.
- 9
Keep warm
Lower heat to the smallest simmer to keep gravy warm and stirring occasionally while plating. If gravy thickens too much while resting, whisk in a splash of milk to loosen.
