Country Fried Steak Platter Recipe

Prep steaks

Pat the cube steaks dry with paper towels. Lightly pound any very thick spots so steaks are roughly uniform in thickness (about 1/2 inch). Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (these are in addition to breading seasonings).

Make dredge and wet mix

In a shallow bowl or plate combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1.5 tsp salt, and 3/4 tsp black pepper. In a second bowl whisk together buttermilk, 1 tbs hot sauce (if using), and the 2 large eggs until smooth.

Dredge steaks (double-dip)

Working one at a time, dredge each steak in the seasoned flour, shaking off excess. Dip into the buttermilk-egg mixture, then press back into the flour mixture, coating thoroughly. Place breaded steaks on a wire rack and let rest 10 minutes to set the crust.

Heat oil and fry

Pour vegetable oil into a large heavy skillet (cast iron preferred) to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until shimmering and a pinch of flour sizzles immediately (about 350°F). Reduce heat to medium. Fry steaks 3–4 minutes per side until deep golden brown and internal temperature reaches 145–160°F (depending on preference). Do not overcrowd; fry in batches if needed. Transfer to a wire rack set over a sheet pan and tent loosely with foil to keep warm. Reserve 3 tablespoons of pan drippings for the gravy; if there is less, top up with butter to total 3 tbsp.

Finish

If desired, add 1 tablespoon unsalted butter to the skillet after removing last steaks and spoon melted butter over steaks for extra gloss. Keep steaks warm while making gravy and sides.

Make a roux: With the skillet still over medium heat, add the reserved 3 tablespoons pan drippings (or bacon grease) and 1.25 tablespoons flour. Whisk constantly for 1–1.5 minutes until the raw flour smell is gone and mixture is lightly browned.

Add milk: Slowly whisk in 2½ cups whole milk, adding a little at a time to avoid lumps. Bring mixture to a gentle simmer while whisking; it will thicken in 3–5 minutes.

Season and adjust: Stir in 1 tsp salt, 1 tsp coarsely ground black pepper, and 1/4 tsp white pepper (if using). Taste and adjust seasoning. If gravy is too thick, whisk in up to 1/4 cup additional milk until desired consistency is reached. Keep gravy warm on the lowest heat, stirring occasionally.

Finish and serve: Spoon gravy generously over the country fried steaks when plating. Reserve extra gravy in a small pot on low heat for serving.

Mashed potatoes

Peel (optional) and cut the 2 russet potatoes into 1-inch cubes. Place in a pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer until tender (10–12 minutes). Drain well and return to the pot off heat. Add 2 tbsp butter and 1/2 cup milk; mash until smooth. Season with salt and pepper to taste and keep warm until plating.

Green beans

While potatoes cook, heat 1 tablespoon olive oil in a small skillet over medium heat. Add trimmed fresh green beans or frozen beans (2 cups) and sauté 5–7 minutes until bright and tender-crisp (if frozen, cook until heated through). Season with salt and pepper to taste. For extra flavor, finish with a little butter or a squeeze of lemon.

Plate each serving with a steak, a scoop of mashed potatoes, and a portion of green beans. Spoon country gravy over the steak and a little over the potatoes if desired. Sprinkle chopped parsley over the platter and serve lemon wedges on the side if using.

Serve immediately while hot. Leftover gravy can be cooled and refrigerated for up to 3 days; reheat gently while whisking in a splash of milk if needed.