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Country Fried Steak

Tender beef cube steaks with a crispy golden crust and creamy homemade gravy. This classic Southern comfort food comes together in 40 minutes using simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 4 beef cube steaks ½ pound each
  • 2¼ cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 1½ cups buttermilk
  • 1 tablespoon hot pepper sauce such as Tabasco
  • 1 large egg
  • 2 cloves garlic minced
  • 3 cups vegetable shortening for frying
  • 4 cups whole milk for gravy
  • kosher salt and black pepper to taste, for gravy

Equipment

  • Heavy skillet
  • Meat mallet
  • wire rack
  • Kitchen thermometer
  • Large mixing bowls
  • whisk

Method
 

  1. Use a meat mallet to pound each cube steak to approximately ¼ inch thickness for even cooking.
  2. In a large bowl, combine 2 cups flour, baking powder, baking soda, black pepper, and salt. Mix thoroughly to distribute seasonings evenly.
  3. In a separate bowl, whisk together buttermilk, hot pepper sauce, egg, and minced garlic until smooth.
  4. Dredge each steak in the flour mixture, shake off excess, dip in buttermilk batter, then return to flour for a final coating. Press gently to adhere.
  5. Heat vegetable shortening in a heavy skillet over medium-high heat to 350°F. Use a thermometer to verify temperature.
  6. Fry steaks in batches for 3 minutes per side until golden brown and crispy. Don't overcrowd the pan.
  7. Transfer cooked steaks to a wire rack to drain and maintain crispiness.
  8. For the gravy, whisk the remaining ¼ cup flour into the pan drippings, then gradually add milk while stirring continuously.
  9. Continue stirring until gravy thickens to desired consistency. Season with kosher salt and black pepper to taste. Serve hot over country fried steak.

Notes

For best results, let battered steaks rest 5-10 minutes before frying to help coating adhere. Maintain oil temperature at 350°F between batches. Store leftover steak and gravy separately to prevent soggy coating. Reheat in 350°F oven for 15-20 minutes to restore crispiness.
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