Country-fried Steak Topped With Our Own Country Sausage Gravy Served With 2 Eggs, Hash Browns, And Toast Recipe

Prep steaks

Pat the 4 cube steaks dry with paper towels. Lightly season both sides with 1 tsp of the salt and 0.5 tsp of the black pepper.

Make dredge and wash

In a shallow dish whisk together 1.5 cups flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder and remaining 1 tsp salt and 0.5 tsp black pepper. In a second shallow dish whisk the buttermilk and 2 eggs until smooth.

Dredge steaks

Coat each steak in the flour mixture, then dip into the buttermilk-egg mixture, then back into the flour mixture pressing to form an even crust. Shake off excess.

Fry steaks

In a large skillet over medium-high heat add 1 cup vegetable oil and heat until shimmering (about 350°F or a drop of water sizzles). Add steaks in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reads 145–155°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven. If desired, add 1 tbsp butter to the pan and swirl to gloss the oil for the gravy base.

Brown sausage

Pour off excess oil from the steak pan leaving about 2 tbsp drippings. Over medium heat add the 12 oz ground breakfast sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.

Make roux

Sprinkle 4 tbsp flour over the browned sausage and stir constantly for 1–2 minutes to cook the raw flour taste and absorb fats (mixture will become paste-like).

Add milk and simmer

Slowly pour in 2.5 cups whole milk while stirring to prevent lumps. Bring to a gentle simmer over medium-low heat, stirring frequently, until thickened to a gravy consistency, about 5–8 minutes. If too thick, whisk in up to 2 tbsp hot water. Stir in 1/4 cup heavy cream for extra richness if using.

Season gravy

Season with about 1 tsp salt and 1 tsp coarsely ground black pepper, taste and adjust seasoning. Keep warm on very low heat while finishing eggs and hash browns.

Finish and serve

When ready to serve, place a steak on each plate and spoon a generous ladle of sausage gravy over the steak, allowing some to pool for dipping toast.

Cook eggs sunny-side up (or style of choice)

Heat a nonstick skillet over medium-low and add 1 tbsp butter. Crack 2 large eggs into the pan, season with 1/4 tsp salt and 1/4 tsp black pepper. For sunny-side up: cook slowly until whites are set but yolks remain runny, about 3–4 minutes; cover for 30–60 seconds if needed. For over-easy: flip gently and cook 15–30 seconds more. Keep warm until plating.

Prepare potatoes

If using fresh potatoes, shred and rinse under cold water, then squeeze out excess moisture in a clean towel. If using thawed frozen hash browns, squeeze out any liquid.

Cook hash browns

In a large nonstick or cast-iron skillet heat 2 tbsp vegetable oil and 1 tbsp butter over medium-high until shimmering. Add the onion (if using) and cook 1 minute. Add the shredded potatoes, spreading into an even layer and pressing down. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook undisturbed 4–6 minutes until bottom is deeply golden and crisp. Flip in sections and cook another 3–5 minutes until both sides are crisp and potatoes are cooked through. Reduce heat if browning too quickly. Keep warm for plating.

Toast bread

Toast 2 slices of bread in a toaster or under a broiler until golden to your preference. Spread with 1 tbsp softened butter and keep warm.

Place a hot country-fried steak in the center of each plate. Spoon warm country sausage gravy generously over the steak. Add the 2 cooked eggs to the side, a mound of crisp hash browns, and the buttered toast. Serve immediately so gravy remains warm and eggs stay tender.