Porters Famous Country Fried Steak Recipe

Prepare work station

Pat cube steaks dry with paper towels. Set three shallow dishes or wide bowls in a row: one with seasoned flour, one with egg wash, and one with the flour mixture again for double-dredging.

Make seasoned flour: In the first and third shallow dishes combine 2 cups all-purpose flour, cornstarch, baking powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and 1/4 tsp cayenne (if using). Whisk thoroughly so seasoning is even. Reserve both bowls of this mixture for double dredge.

Prepare egg wash: In the middle bowl whisk together 3 large eggs, 1/2 cup whole milk and 1 tsp hot sauce (if using) until homogenous.

Dredge steaks: One at a time, press each cube steak into the seasoned flour to coat both sides and edges, shaking off excess. Dip into the egg wash, letting excess drip off. Return to the seasoned flour and press to form a thick, even coating. Place breaded steaks on a wire rack to rest for 10 minutes; this helps the crust adhere and reduces slumping in the oil.

Heat oil: In a heavy 12-inch skillet or Dutch oven, pour 4 cups of vegetable oil (enough for a 1 to 1.5-inch depth). Attach a thermometer and heat oil to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.

Fry steaks: Working in batches (do not overcrowd), gently lower breaded steaks into the hot oil. Fry 3 to 4 minutes per side, turning once, until the crust is deep golden brown and internal temperature of the steak reaches at least 145°F. Adjust heat to maintain oil at roughly 325–350°F so crust cooks through without burning. Transfer fried steaks to a wire rack set over a sheet pan or paper towels to drain and rest while you make gravy. Reserve about 2–3 tablespoons of the pan oil and any brown bits for the gravy.

Prep for gravy: After frying the steaks and reserving 2–3 tablespoons of oil and browned bits, carefully pour off excess oil from the skillet, leaving those reserved drippings and any fond. If you have less than 2 tablespoons of fat, add unsalted butter to reach 2 tablespoons total fat in the pan.

Make roux: Over medium heat, add 2 tablespoons unsalted butter to the skillet with reserved drippings. When butter is melted and hot, sprinkle in 1/2 cup all-purpose flour. Whisk constantly and cook for 1.5 to 2 minutes until the mixture is a light golden blond (this removes raw flour taste).

Add liquids: Slowly stream in 3 cups whole milk while whisking vigorously to avoid lumps. If you prefer a slightly richer or beefier gravy, replace up to 1/2 cup of that milk with beef broth; add it along with or before the milk. Bring gravy to a gentle simmer; it will thicken as it heats.

Season and finish: Season gravy with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon Worcestershire sauce (optional). Simmer 3–5 minutes, whisking occasionally, until gravy reaches a creamy, pourable consistency. If too thick, thin with additional milk by tablespoon until desired consistency. Taste and adjust seasoning.

Serve: Spoon country gravy generously over fried steaks. Keep warm until plating.

Plate each breaded steak over a scoop of mashed potatoes (about 1 cup per serving) or beside your choice of two sides. Ladle 1/2 to 3/4 cup of country gravy over each steak and potatoes. Garnish with a pinch of freshly ground black pepper or chopped fresh parsley if desired.

Recommended sides: steamed green beans, roasted vegetables, coleslaw, or macaroni and cheese. Serve immediately while hot.