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Country Fried Steak Recipe

Name: Newton's Paradise Cafes Country Fried Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 count cube steaks (about 4–6 oz each); 1.5 cups all-purpose flour (for dredging); 0.5 cups fine cornmeal (optional, for extra crisp); 0.5 tsp baking powder; 1 tsp salt (for flour mix); 1 tsp freshly ground black pepper (for flour mix); 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 cup buttermilk (for soaking); 2 count large eggs (for egg wash); 1 cups vegetable oil or lard (for frying); 2 tbsp pan drippings (reserved after frying) or butter; 3 tbsp all-purpose flour (for gravy roux); 2 cups whole milk; 0.5 cups beef or chicken stock (optional, for richer flavor); 0 to taste salt (to taste); 1 tsp freshly ground black pepper (generous); 4 count split buttermilk biscuits (store-bought or homemade); 4 cups shredded russet potatoes (for hash browns, thawed if frozen); 0.5 count onion (small, finely diced); 0 to taste salt (for potatoes); 0 to taste pepper (for potatoes); 2 tbsp butter or oil (for hash browns)

Inspired by Newton's Paradise Cafe

Time1h

Serves4

Topped with pepper gravy. Served with biscuit and hash browns.

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Ingredients

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Steaks & Breading

4 count cube steaks (about 4–6 oz each)

1 1/2 cups all-purpose flour (for dredging)

1/2 cups fine cornmeal (optional, for extra crisp)

1/2 tsp Baking powder

1 tsp salt (for flour mix)

1 tsp freshly ground black pepper (for flour mix)

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 cup buttermilk (for soaking)

2 count large eggs (for egg wash)

1 cups vegetable oil or lard (for frying)

Pepper Gravy

2 tbsp pan drippings (reserved after frying) or butter

3 tbsp all-purpose flour (for gravy roux)

2 cups whole milk

1/2 cups beef or chicken stock (optional, for richer flavor)

0 to taste salt (to taste)

1 tsp freshly ground black pepper (generous)

Sides

4 count split buttermilk biscuits (store-bought or homemade)

4 cups shredded russet potatoes (for hash browns, thawed if frozen)

1/2 count onion (small, finely diced)

0 to taste salt (for potatoes)

0 to taste pepper (for potatoes)

2 tbsp butter or oil (for hash browns)

Method

Steaks & Breading

Prep steaks

Pat cube steaks dry with paper towels. If thicker than 1/2 inch, lightly flatten with a meat mallet to about 1/4–1/3 inch thickness for even frying.

Make dredge and wash

In a shallow dish combine 1 1/2 cups flour, 1/2 cup cornmeal (if using), 1/2 tsp baking powder, 1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. In a separate bowl whisk buttermilk with 2 eggs until smooth.

Dredge steaks

Working one at a time: dip a steak into the buttermilk-egg mixture, letting excess drip off, then press into the flour mixture to fully coat. For extra-crisp crust, dip again into the buttermilk and repeat the flour coating (double-dredge). Place coated steaks on a wire rack and let rest 10 minutes to set the crust.

Heat oil

In a large skillet (preferably 10–12 inch cast iron) add 1 cup vegetable oil or lard to reach about 1/4"–1/2" depth. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles on contact.

Fry steaks

Fry the steaks in batches without crowding, 3–4 minutes per side, or until golden brown and an instant-read thermometer reads 145°F in the thickest part. Adjust heat to maintain oil temperature. Transfer fried steaks to a plate lined with paper towels and reserve 2 tbsp of the flavorful pan drippings in the skillet for gravy; pour off excess oil into a heat-safe container.

Pepper Gravy

Make roux

With 2 tbsp reserved pan drippings (or butter) in the same skillet over medium heat, sprinkle in 3 tbsp flour. Whisk continuously and cook 1–2 minutes until the mixture turns a light golden color and loses the raw flour smell.

Add liquids

Gradually whisk in 2 cups milk and 1/2 cup stock (if using), smoothing lumps as you go. Bring to a gentle simmer while whisking; gravy will thicken in 3–5 minutes.

Season and finish

Season gravy with generous freshly ground black pepper (about 1 tsp) and salt to taste. If gravy becomes too thick, whisk in up to 1/4 cup additional milk. Taste and adjust seasoning. Keep warm over very low heat while finishing other components.

Serve

Spoon the pepper gravy generously over each country fried steak just before serving.

Hash Browns

Prepare potatoes

If using fresh potatoes, shred them and rinse under cold water until water runs clear to remove excess starch, then squeeze out as much moisture as possible using a kitchen towel. If using frozen shredded potatoes, thaw and squeeze dry.

Cook hash browns

Heat 2 tbsp butter or oil in a separate 10" skillet over medium-high heat. Add the diced 1/2 small onion and cook 1–2 minutes until translucent. Add 4 cups shredded potatoes, spreading into an even layer. Season with salt and pepper to taste. Press down with a spatula and cook without stirring 5–7 minutes until the bottom is deeply golden and crisp.

Flip and finish

Divide the potatoes into 2 or 4 sections and flip each section (or invert onto a plate and slide back into the pan) to brown the other side 4–6 minutes until crisp and cooked through. Keep warm in a low oven (200°F/95°C) if needed.

Biscuits & Plating

Warm biscuits

Bake or warm 4 split buttermilk biscuits according to package or recipe directions until hot and slightly crisp on top. Keep warm.

Plate

Place one biscuit split on each plate, place a fried steak beside it, and spoon pepper gravy over the steak (and biscuit if desired). Add a generous portion of hash browns. Garnish with extra cracked black pepper if desired and serve immediately.