Country Fried Steak Recipe

Tenderize and season

Pat cube steaks dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp black pepper (from the listed seasoning). If steaks are very thick, pound gently to about 1/3 inch thickness using a meat mallet.

Prepare dredge and wet mixes

In a shallow bowl or plate whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, remaining 1 tsp salt and 1/2 tsp pepper. In another bowl whisk 1.5 cups buttermilk with 1 tsp hot sauce (optional). In a third shallow dish beat 2 eggs until smooth.

Bread the steaks (double-dip)

Working one at a time: dredge a steak in the seasoned flour, shake off excess, dip into buttermilk, then into beaten eggs, then press again into the flour mixture to form a thick coating. Place breaded steaks on a rack and let rest 10 minutes to help coating adhere.

Fry the steaks

Pour about 1/2 inch of vegetable oil into a large skillet (or heat the 1 cup called for), and heat over medium-high until oil registers 350°F (or a small pinch of flour sizzles). Add steaks (do not overcrowd — fry in batches if needed). Fry 3-4 minutes per side until deep golden brown and internal temperature reaches at least 145°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining steaks.

Cook sausage

In a medium skillet over medium heat, crumble and cook 12 oz breakfast sausage until browned and no longer pink, about 6-8 minutes. Spoon off and reserve excess fat, leaving about 2 tbsp fat in the pan. If sausage is lean, add 2 tbsp butter (as listed) to reach about 2 tbsp fat total.

Make roux and add milk

Sprinkle 3 tbsp flour over the fat and cooked sausage; stir and cook 1-2 minutes to remove raw flour taste. Gradually whisk in 2 cups whole milk, smooth any lumps, and bring to a gentle simmer. Stir frequently until gravy thickens, 4-6 minutes.

Season and finish

Season gravy with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust. If gravy is too thick, thin with up to 1/2 cup additional milk. Keep warm on very low heat; stir occasionally.

If using refrigerated biscuits: preheat oven according to package directions (usually 375°F). Arrange 8 biscuits on a baking sheet and bake until golden, about 10-14 minutes. Brush tops with 2 tbsp melted butter when they come out of the oven. If using homemade biscuits, bake per your recipe and butter when done.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp butter or oil. When shimmering, add the drained shredded hash browns, pressing into an even layer. Cook without stirring for 4-5 minutes until a golden crust forms. Flip in sections or stir and press again, cooking another 4-5 minutes until crisp. Season with 3/4 tsp salt and 1/2 tsp pepper. Keep warm in oven (200°F) if needed.

About 5 minutes before serving, heat a large nonstick skillet over medium heat and add a small pat of butter or a few drops of oil. Crack eggs to cook two per person: cook sunny-side up or over-easy to preference, seasoning each with a pinch of the 1/2 tsp salt and 1/4 tsp pepper. For over-easy: cook until whites set, flip gently, and cook 20-30 seconds.

To assemble: place one country fried steak on each plate. Spoon sausage gravy over each steak and/or serve extra gravy on the side. Add two eggs per plate, a warm buttermilk biscuit (split) and a generous portion of hash browns. Garnish with chopped parsley if desired.