Country Fried Steak
Country Fried Steak
Country Fried Steak

Country Fried Steak

David Venable

This traditional Southern dish is perfect for beef lovers. It’s a perfect comfort food.

Steak

  • 4 (4-oz) beef cube steaks
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 3/4 cup buttermilk
  • 1 large egg
  • Oil, for frying

Directions

Fill a large skillet or sauté pan with about 1/4'' oil and set the heat to medium-high.
Whisk the buttermilk and egg together in a medium-size shallow bowl. Combine the flour, paprika, onion powder, and cayenne pepper in a similarly sized shallow bowl. Dip each steak in the buttermilk and egg mixture followed by the flour mixture and set aside on a large plate. Repeat with the other three steaks.
When the oil in the skillet reaches 350°-375°, carefully add the steaks and brown both sides, about 3 minutes per side. Reduce the heat to medium-low, cover the skillet, and let the steaks cook for about 8 minutes. Remove the lid and cook for 1 minute more. Set the steaks aside on a large paper-towel lined plate; keep warm.
To prepare the gravy, sprinkle the flour into the same skillet and cook until lightly browned, about 3 minutes. Slowly add the milk and cook, stirring constantly, until thickened. Season with salt and pepper, to taste, and immediately plate the steaks with a generous drizzle of gravy.

Gravy

  • 3 Tbsp all-purpose flour
  • 3 cups milk
  • Salt and pepper, to taste

Cook's Notes

For best results, use a very tender cut of beef such as a rib eye.

Print Recipe