Country Fried Steak Dish

Country Fried Steak is classic comfort food that brings back cozy memories of Sunday dinners with my family. Juicy cube steak gets a crunchy golden crust and is drenched in creamy gravy. In just twenty minutes you will have a meal that feels like home on a plate

I first made this recipe for my parents when they visited from out of town It reminded us all of road trips across Texas and has become our always requested meal each visit

Ingredients

• Cube steak: tender cut that cooks quickly and absorbs flavor Well marbled steaks make the juiciest fried steak
• Seasoning salt: boosts flavor so your steak tastes like it came from a diner
• All purpose flour: makes for a crisp coating Sift it for best texture
• Onion powder: brings deep savory notes Use fresh powder for brightest flavor
• Garlic powder: adds warmth and complexity Try to use a garlic powder with no added salt
• Accent or substitute with half teaspoon salt: Brings out all the flavors without overpowering
• Eggs: help the flour stick and make the crust super crunchy Choose large eggs for better batter coverage
• Milk: binds the coating and helps it brown Look for whole milk or two percent
• Canola oil for frying: has a high smoke point Choose fresh oil for best results
• Butter: adds richness to the gravy If you use salted butter adjust how much salt you add at the end
• Extra flour: thickens the gravy Sifting prevents lumps
• Whole milk: makes the gravy creamy and smooth Always shake your milk before using
• Chicken stock: brings more depth and keeps gravy from tasting flat Choose low sodium to control saltiness
• Salt and pepper to taste: to finish and bring out all the flavors Use freshly cracked pepper for a kick

Step-by-Step Instructions

Prep the Steaks:

Lay out your cube steaks and sprinkle both sides evenly with seasoning salt Pat it in gently so the flavor sticks This quick step ensures each bite tastes fully seasoned

Season the Flour:

In a shallow wide dish mix your all purpose flour with onion powder garlic powder and Accent or salt Whisk together thoroughly Breaking up any clumps helps your crust get extra crunchy

Prepare the Egg Wash:

In another shallow dish whisk the eggs until well blended Add milk and whisk again until fully combined This creates a sticky mixture that will help breadcrumbs adhere later

Dredge the Steaks:

Dip each seasoned steak one at a time into the seasoned flour Press down to coat both sides well Shake off excess flour Move the steak to the egg wash and coat completely Then dip the steak again into the flour pressing to make sure every part is covered This double dip builds the signature crispy crust

Fry the Steaks:

Heat canola oil in a large skillet over medium high heat Watch for the oil to shimmer but not smoke Carefully lower each prepared steak into the hot oil Space them out so they brown evenly Fry for four to five minutes per side Flip gently Once both sides are deep golden and crunchy remove steaks and place on a rack or paper towel lined sheet Tent loosely with foil to keep warm

Make the Gravy:

Pour off most of the oil from the pan leaving brown bits and about one tablespoon of fat Lower heat to medium Add butter and swirl until melted Sprinkle in the flour and whisk constantly until it forms a smooth paste This cooks away any raw flour taste

Add Liquids and Thicken:

Slowly pour in chicken stock and whole milk while whisking hard to break up lumps Bring to a gentle simmer Stir often scraping up all the brown bits Simmer until the gravy is thick enough to coat the back of a spoon Season with salt and pepper to your liking

Serve:

Lay fried steaks onto plates Pour generous ladles of creamy gravy over each piece Serve immediately while still hot and crispy

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My favorite part of this meal is the gravy I have a memory of my grandmother swirling in extra pepper while we all hovered around the pan We always fought over who got the last spoonful for their potatoes

Storage Tips

Refrigerate leftover steak and gravy separately in airtight containers Steaks keep for up to three days and gravy is best used within two days Reheat the steak in a hot oven or air fryer so the crust crisps up again Pour gravy into a saucepan and warm gently whisking in a splash of milk to loosen if needed

Ingredient Substitutions

If you do not have cube steak try thin cuts of top round or sirloin pounded flat No Accent on hand Use a half teaspoon of kosher salt instead You can swap canola oil for vegetable or light olive oil For a richer gravy substitute half the milk with heavy cream

Serving Suggestions

Serve the country fried steak with mashed potatoes or creamy grits for classic comfort Add some buttered corn on the cob or a pile of green beans to round out the meal Biscuits make a perfect side especially for mopping up gravy

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Cultural Context

Country fried steak is rooted in Southern cooking and was first inspired by German and Austrian immigrants bringing schnitzel to the American South Over time local cooks swapped out veal for beef and added the creamy gravy turning this dish into an iconic staple of Southern diners and family tables

Frequently Asked Questions About the Recipe

→ What cut of meat is best for this dish?

Cube steak is ideal because its tenderized texture helps absorb the seasoning and cooks quickly while staying juicy.

→ How do you achieve a crispy coating on the steak?

Dredging the steak twice in flour and a milk-egg wash creates a layered crust that crisps nicely when fried in hot oil.

→ Can the gravy be made thicker if desired?

Yes, allowing the gravy to simmer a bit longer or adding a little more flour when whisking in the butter can help thicken it further.

→ What is the purpose of resting the steaks in the oven?

Resting on a wire rack in a warm oven keeps the coating crisp and the meat tender while preparing the gravy.

→ Are there alternatives to chicken stock in the gravy?

Beef broth or vegetable stock can be used as substitutes depending on your flavor preference.