Country Fried Steak And Eggs Recipe

Prepare steaks

Pat steaks dry with paper towels. If not already thin, place each steak between two pieces of plastic wrap and pound with a meat mallet to about 1/4-inch thickness. Trim excess fat.

Season flour: In a shallow dish combine 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika. Whisk to combine.

Make buttermilk marinade: In another shallow bowl whisk together 1 cup buttermilk, 2 eggs, and 1 tsp hot sauce (optional). Submerge each steak in the buttermilk mixture and let rest for 15–30 minutes in the refrigerator. This tenderizes and flavors the meat.

Breading station: Put seasoned flour in the first shallow pan, the buttermilk-steak mixture in the second (or transfer steaks from marinade), and 1 cup breadcrumbs or panko in the third. Remove steaks from the buttermilk, let excess drip off, dredge thoroughly in the flour, then dip back into the buttermilk/egg wash, and finally press into the breadcrumbs so they are well coated. For a thicker crust repeat the flour -> buttermilk -> breadcrumbs step once more. Place breaded steaks on a wire rack to rest 10 minutes (helps the crust adhere).

Heat oil: In a deep heavy skillet or Dutch oven heat about 2–3 inches of vegetable oil (approx. 4 cups) to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of breadcrumbs — it should sizzle steadily and brown in ~45–60 seconds.

Fry steaks: Fry steaks 1–2 at a time so pan isn’t overcrowded. Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Maintain oil temperature between 325–350°F. Transfer fried steaks to a wire rack set over a baking sheet or paper towels to drain; keep warm in a 200°F oven if needed while you fry the remaining cutlets.

Brown sausage: In a medium skillet over medium heat, add 8 oz bulk pork sausage. Break up and cook until no longer pink and nicely browned, about 6–8 minutes. If the sausage renders a lot of fat, drain off all but about 2 tbsp; alternatively add 2 tbsp unsalted butter if sausage is lean.

Make roux: Sprinkle 1/4 cup all-purpose flour over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste and form a roux. The mixture should be bubbling but not burning.

Add milk: Gradually whisk in 2 cups whole milk, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking constantly until it thickens to a gravy consistency, about 4–6 minutes. If too thick, thin with additional milk a tablespoon at a time.

Season: Stir in 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust; add 1 tsp hot sauce or a pinch of cayenne if you like a touch of heat. Keep warm on very low heat, stirring occasionally.

Cook hash browns: Heat 1 tbsp vegetable oil and 1 tbsp butter in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add 1 cup shredded hash browns in an even layer, press lightly with a spatula, season with 1 tsp salt and 1 tsp black pepper. Cook without moving until the bottom is golden and crisp, about 5–7 minutes. Flip or break into sections and cook the other side until crisp, another 4–5 minutes. Reduce heat to low and keep warm.

Toast bread: Butter 2 slices of toast and place in a toaster or under a broiler to desired doneness. Keep warm.

Cook eggs: Prepare two eggs to order (any style). For over-easy/medium/ hard: heat 1 tsp butter in a nonstick skillet over medium heat, crack eggs into skillet, cook until whites are set; flip gently for over-style and finish to desired yolk doneness (over-easy ~30–45 seconds after flip). For sunny-side up: cover skillet and cook until whites set but yolks remain runny (~2–3 minutes). For scrambled: whisk eggs and cook, stirring, until creamy and set. Season eggs with a pinch of salt and pepper.

Plate: Place one steak cutlet on each plate. Spoon 1/2 to 3/4 cup warm country sausage gravy over the steak (or serve gravy on the side). Place the two eggs beside the steak. Add a generous portion of hash browns and 2 slices of toast to the plate.

Garnish & finish: Sprinkle chopped fresh parsley over the gravy or hash browns if desired. Serve immediately while hot.