Country-fried Steak Recipe

Prep steaks

Pat the 4 cube steaks dry with paper towels. Season both sides lightly with 1 tsp of salt and 0.5 tsp of black pepper to start; final seasoning comes from dredge.

Make dredge

In a shallow bowl or rimmed plate, whisk together 1.5 cups flour, 0.25 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, and remaining 1 tsp salt and 0.5 tsp black pepper. In a second shallow bowl, beat 2 eggs with 0.75 cup buttermilk until smooth.

Dredge steaks

Working one at a time, dredge each steak in the flour mixture, press flour into meat to coat completely, then dip into the egg-buttermilk mixture, letting excess drip off. Return to the flour mixture and coat again thoroughly. Place on a wire rack and let rest 10 minutes to set the crust.

Heat oil

In a large heavy skillet (cast-iron recommended) heat 1 cup vegetable oil and 2 tbsp butter over medium-high heat until shimmering and a pinch of flour sizzles (about 350°F / 175°C). Use enough oil to come about 1/4 inch up the side of the pan.

Fry steaks

Carefully add steaks to the hot oil (work in batches if needed—do not overcrowd). Fry until golden brown and crisp, about 3–4 minutes per side depending on thickness. Adjust heat to maintain oil temperature; lower if crust browns too quickly. Transfer cooked steaks to a wire rack set over a baking sheet or paper towels to rest. Reserve 2 tablespoons of the pan oil and browned bits for the gravy; pour off and discard any excess beyond 2 tbsp (or refrigerate for another use).

Make roux

Reduce heat to medium. Leave the reserved 2 tbsp pan drippings in the skillet and add 3 tbsp flour. Whisk continuously and cook 1–2 minutes until the raw flour taste is gone and mixture turns a light golden tan.

Finish gravy

Slowly whisk in 2 cups milk, scraping up browned bits from the pan. Bring to a gentle simmer, whisking frequently until gravy thickens, about 4–6 minutes. If gravy becomes too thick, whisk in up to 1/4 cup additional milk to reach desired consistency. Season with 3/4 tsp salt, 3/4 tsp coarse black pepper, and 1/2 tsp Worcestershire sauce (optional). Taste and adjust salt/pepper as needed.

Combine

Return steaks to the skillet briefly to warm under low heat and spoon gravy over them, or plate steaks and ladle gravy on top. Sprinkle chopped parsley before serving.