Country Fried Steak & Eggs Recipe

Tenderize and season

Pat the cube steaks dry with paper towels. If steaks are thicker than 1/2 inch, lightly pound to 1/4–1/3 inch thickness between plastic wrap. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper reserved for the steaks.

Prepare breading station

In a shallow bowl or pie plate whisk together 1 cup buttermilk and 2 eggs until smooth. In a wide shallow dish combine 1 3/4 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, remaining 1 tsp salt and remaining 1/2 tsp black pepper. Mix well to remove lumps.

Dredge the steaks

Heat a large heavy skillet (cast iron preferred) over medium-high heat and add the neutral oil to come up about 1/4 inch depth (roughly 1 cup in a 10–12" skillet). Working one at a time: dredge a steak in the seasoned flour, shaking off excess; dip into the buttermilk-egg mixture; then return to the flour mixture pressing to adhere a thick, even coating. Place breaded steaks on a wire rack and rest 5 minutes to set the crust.

Fry until golden

Once oil reaches 350°F (or test by dropping a pinch of flour — it should sizzle steadily), carefully add steaks (do not overcrowd; fry 2 at a time if needed). Fry 3–4 minutes per side until deep golden-brown and internal juices run clear. Adjust heat to maintain oil temperature between 325–350°F. Transfer fried steaks to a paper towel-lined wire rack; reserve 1/2 cup pan drippings + oil for the gravy by spooning into a heatproof bowl, leaving any burnt bits in the pan.

Finish (optional)

If steaks are slightly underdone inside, return skillet to medium-low, add 1 tbsp butter and briefly pan-finish steaks 1–2 minutes per side until cooked through. Keep steaks warm on a low oven (200°F) while making gravy.

Remove any large burnt crumbs from the skillet, leaving the fond (brown bits). Place skillet over medium heat and add the reserved 1/2 cup pan drippings. Sprinkle in 1/2 cup flour and whisk continuously to form a roux, cooking 1.5–2 minutes until it turns a light golden-brown and smells toasty (do not burn).

Gradually whisk in 2 cups whole milk and 1/4 cup heavy cream (if using), scraping up browned bits. Bring to a gentle simmer; the gravy will thicken. Simmer 4–6 minutes, whisking frequently, until desired thickness is reached. If gravy becomes too thick, thin with additional milk, 1 tbsp at a time.

Season gravy with 3/4 tsp salt, 1 tsp freshly cracked black pepper and 1/2 tsp Worcestershire sauce (optional). Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.

Just before serving, heat a nonstick or well-seasoned skillet over medium-low with 1 tsp oil or butter. Crack 4 eggs into the pan. For sunny-side up: cover pan and cook 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, gently flip and cook 20–30 seconds more. Season eggs with 1/2 tsp salt and 1/2 tsp black pepper.

To serve: Place a hot country fried steak on each plate, spoon a generous amount of gravy over the steak (and around plate). Top each steak with a cooked egg. Garnish with chopped parsley if desired. Serve immediately with mashed potatoes, biscuits, or your choice of sides.