Country Fried Steak Recipe

Tenderize and soak

Pat cube steaks dry with paper towels. If steaks are thicker than 1/2 inch, pound gently with a meat mallet until about 1/4–1/3 inch thick. Place steaks in a shallow dish and pour buttermilk over them to cover. Cover and refrigerate for 30 minutes to 1 hour (buttermilk helps tenderize).

Prepare dredging stations

In a shallow bowl, whisk the beaten eggs. In a wide plate or shallow dish, combine 2 cups flour, cornstarch, baking powder, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne (if using). Stir to blend well. Keep an additional 1/4 cup flour reserved for the gravy.

Dredge steaks

Remove steaks from buttermilk, letting excess drip off. Dip each steak into the egg, then press into the seasoned flour mixture to fully coat, pressing the flour into the meat. For extra-crispy crust, double-dip: back into the egg, then again in the flour. Place coated steaks on a rack to rest 10 minutes so coating adheres.

Pour vegetable oil into a heavy skillet or cast-iron pan to reach about 1/3 inch depth (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a drop of water sizzles on contact. Carefully add steaks (don’t overcrowd — fry in batches). Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (or until crust is crisp and steak cooked through). Adjust heat as needed to prevent burning.

Transfer fried steaks to a wire rack set over a baking sheet or paper towels to drain. Reserve about 2–3 tablespoons of the pan drippings in the skillet for the gravy; discard excess oil safely (or save for another use).

With the skillet over medium heat and 2–3 tablespoons of reserved pan drippings (or butter) hot, sprinkle 1/4 cup reserved flour into the fat and whisk constantly to form a roux. Cook 1–2 minutes until the raw flour smell is gone and the mixture is golden.

Slowly whisk in 2 cups whole milk and 1/2 cup beef broth (optional) a little at a time to prevent lumps. Bring to a simmer while whisking; gravy will thicken. If too thick, add a splash more milk or broth. Season with 1 tsp salt and 1 tsp coarsely ground black pepper (taste and adjust). Simmer 2–3 minutes until smooth and creamy. If you reserved little pan drippings, scrape any browned bits from the pan into the gravy for flavor.

Keep gravy warm on the lowest heat while you finish plating; stir occasionally. If gravy becomes too thick as it cools, whisk in a tablespoon of milk to loosen.

Mashed Potatoes

Place peeled potato chunks into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–20 minutes. Drain well and return to the hot pot to dry for 1 minute.

Mash potatoes with butter and warmed 1/2 cup milk until smooth and creamy. Season to taste with additional salt and black pepper. Keep warm until serving.

Fries option

If serving fries instead, preheat oven or fryer and cook frozen or hand-cut fries according to package or recipe instructions concurrently with frying steaks so they are hot and crisp for service.

While steaks rest, heat a small skillet or griddle over medium. Spread butter on both sides of Texas toast slices and toast until golden and crisp, about 2–3 minutes per side. Alternatively, broil for 1–2 minutes per side, watching closely to prevent burning.

To serve, place a steak on each plate with a scoop of mashed potatoes (or fries) and a slice of Texas toast. Spoon generous amounts of cream gravy over the steak and some over the potatoes. Garnish with chopped parsley if desired.

Serve immediately while hot.