Entree: United States – Deep South – Country Fried Steak (Breaded and pan-fried tenderized beef steak served with a peppered cream gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 5 min

Total 45 min

Ingredients

- 4 cube steaks, approx. 6 oz (170 g) each
- 1 1/2 cups (190 g) all-purpose flour, divided
- 1/2 cup (60 g) yellow cornmeal (optional)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1/2 tsp (1 g) cayenne pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 2 large eggs
- 1 cup (240 ml) buttermilk
- Vegetable oil for frying
- 3 tbsp (24 g) all-purpose flour (for gravy)
- 2 cups (480 ml) whole milk
- 1 tsp (5 g) kosher salt (for gravy), adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper (for gravy), more to finish
- Chopped fresh parsley for garnish (optional)

Instructions

1. Combine 1 cup (125 g) flour, cornmeal, 1 tsp (5 g) kosher salt, 3/4 tsp (1.5 g) black pepper, cayenne, garlic powder, and onion powder in a shallow dish to make the seasoned dredge.
2. In a second shallow bowl whisk eggs and buttermilk until blended.
3. Place remaining 1/2 cup (65 g) flour on a third plate for a first dry dredge. Pat steaks dry, dredge each steak first in the plain flour, then dip into the egg-buttermilk, and finally press into the seasoned dredge to coat evenly. Set on a rack to rest 5 minutes.
4. Heat 1/4 to 1/2 inch (about 6–12 mm) of vegetable oil in a large skillet over medium-high heat until shimmering and a pinch of flour sizzles on contact.
5. Fry steaks in batches to avoid crowding, about 3–4 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning. Transfer cooked steaks to a plate and tent loosely with foil to keep warm.
6. After removing the last steak, lower heat to medium and carefully pour off excess oil so about 2–3 tbsp (30–45 ml) remain with the fond in the pan. Sprinkle 3 tbsp (24 g) flour into the pan and whisk for 1 minute to cook the roux.
7. Gradually whisk in 2 cups (480 ml) whole milk, scraping up browned bits, and simmer until gravy thickens, about 3–5 minutes. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper, taste and adjust seasoning; add more pepper for a spicier gravy.
8. Return steaks to the pan briefly to warm in the gravy or serve steaks on plates and spoon gravy generously over each. Garnish with chopped parsley if desired.