Country Fried steak.
Classic Country Fried Steak is all about the contrast between a deeply seasoned, shattered-glass crust and a tender, juicy interior. Unlike Chicken Fried Steak (which typically uses a heavier batter), Country Fried Steak often relies on a simpler, triple-dredged flour coating that creates those craggy, flavorful bits perfect for catching gravy.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
- 4 cube steaks (tenderized beef round)
- 2 cups all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp salt and 1 tsp black pepper
- 1 cup whole milk or buttermilk
- 1 large egg
- High-smoke point oil (vegetable or canola)
The Process
1
Prepare the station
The dry and wet bowls
In one shallow bowl, whisk the flour with the garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk the milk and egg together.
2
The Triple Dredge
Flour – Milk – Flour
Press each steak into the flour, dip into the milk mixture, and then press back into the flour. Really push the flour into the meat to ensure it fills every nook of the tenderized surface.
3
The Rest
Crucial for adhesion
Let the breaded steaks rest on a wire rack for 10 minutes. This allows the flour to hydrate and “glue” itself to the meat, preventing the crust from falling off in the pan.
4
The Fry
350°F (175°C)
Heat ¼ inch of oil in a cast-iron skillet. Fry the steaks for 3–4 minutes per side until deep golden brown. Remove to a paper towel-lined plate.
5
The Gravy
Pan drippings
Drain all but 3 tablespoons of oil (keep the brown bits!). Whisk in 3 tablespoons of leftover dredge flour and cook for 1 minute. Slowly whisk in 2 cups of milk until thick and bubbly. Season heavily with black pepper.
The Secret to Tenderness: Cube steak is naturally tough. If your butcher hasn’t already “cubed” it (run it through a needle tenderizer), use a meat mallet at home until the steak is about ¼ inch thick. This breaks down the muscle fibers so it can be cut with a fork.
