Entree: United States – Southern United States (Alabama) – Country Fried Steak

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 55 min

Ingredients

- 4 cube steaks, approx. 6 oz (170 g) each (about 24 oz / 680 g total)
- 1 1/2 tsp (7.5 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1/2 tsp (1 g) cayenne pepper (optional, for Southern heat)
- 1 cup (120 g) all-purpose flour, plus 1/2 cup (60 g) for gravy
- 1/2 cup (120 ml) buttermilk
- 2 large eggs
- 1 tsp (5 g) garlic powder
- 1 tsp (2 g) onion powder
- Vegetable oil or lard for frying, about 1/2 in (120 ml) in a skillet (enough for shallow-frying)
- 2 tbsp (30 g) unsalted butter (for gravy)
- 2 1/2 cups (600 ml) whole milk, divided (use more to adjust gravy and mashed potato consistency)
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1- to 2-inch pieces
- 4 tbsp (60 g) unsalted butter (for mashed potatoes)
- 1/3 cup (80 ml) half-and-half or additional milk (for mashed potatoes, optional)
- 1 lb (450 g) fresh green beans, trimmed
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter (for green beans)
- 1/4 tsp (1.25 g) salt (for green beans)
- Freshly ground black pepper to taste (for potatoes and green beans)

Instructions

Short Description:
Breaded and shallow-fried cube steaks smothered in a peppery white country gravy, served with creamy mashed potatoes and buttered green beans for a complete Southern main-course meal.

Regional Notes:
This Alabama/Southern United States version uses cube steaks dredged, double-coated and fried, then smothered in a milk-based white "country" gravy made from the pan drippings. Serving it with mashed potatoes and simple buttered green beans reflects the classic Southern plate balance of protein, starch and a green vegetable.

1. Bring the potatoes to a boil: place potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil, then simmer 15–18 minutes until fork-tender. Drain and return to pot; keep covered and warm.
2. Prep steaks and dredges: season steaks on both sides with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper). In a shallow bowl whisk together buttermilk and eggs. In a second shallow bowl combine 1 cup flour, garlic powder, onion powder, 1/2 tsp black pepper, and cayenne (if using).
3. Coat steaks: dredge one steak at a time in the flour mixture, then dip in the buttermilk-egg, then dredge again in the flour mixture pressing flour onto the steak to form a good crust. Place coated steaks on a wire rack while heating the oil.
4. Heat oil and fry steaks: pour enough oil or lard into a large skillet to create a 1/2-inch layer and heat over medium-high until it reaches 350°F (175°C) or a piece of flour sizzles on contact. Fry steaks in batches 3–4 minutes per side, until golden brown and an instant-read thermometer reads 145–150°F (63–66°C) at the thickest part. Transfer to a plate lined with paper towels and tent with foil to keep warm.
5. Make country gravy in same skillet: pour off all but about 2 tbsp of fat in the skillet (leave 2 tbsp along with any browned bits). Reduce heat to medium, sprinkle 1/2 cup (60 g) flour into the fat and stir constantly for 1–2 minutes until the raw flour scent cooks off and mixture is light golden (this is the roux). Gradually whisk in 2 cups (480 ml) of the milk, scraping up browned bits; whisk until smooth and simmer gently until thickened, about 3–5 minutes. If too thick, whisk in remaining 1/2 cup (120 ml) milk to reach desired consistency. Season with remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper (taste and adjust).
6. Keep steaks warm in gravy: return steaks to the skillet and spoon gravy over them; let them simmer in the gravy on low for 2–3 minutes to meld flavors.
7. Mash potatoes: while gravy thickens, mash drained potatoes with 4 tbsp (60 g) butter and 1/3 cup (80 ml) half-and-half or milk, adding additional milk by tablespoonfuls until smooth and creamy. Season with salt and pepper to taste; keep warm.
8. Cook green beans: bring a medium pot of salted water to a boil; add green beans and blanch 3–4 minutes until bright green and tender-crisp. Drain and immediately toss with 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter, 1/4 tsp salt, and a grind of black pepper. For extra flavor, sauté a minced clove of garlic in the oil/butter before tossing.
9. Plate and serve: divide mashed potatoes among 4 plates, top with a country fried steak, spoon additional white gravy over the steak and potatoes, and add a portion of buttered green beans on the side. Serve immediately.