Homemade Country Fried Steak Recipe

Ingredients

• 4 pieces Cube Steaks (About 6 oz each, trimmed of excess fat)
• 2 cup Buttermilk (Full‑fat, chilled)
• 2 large Eggs (Room temperature)
• 2 tsp Salt (Kosher salt preferred)
• 1 tsp Black Pepper (Freshly ground)
• 1 tsp Onion Powder
• 2 cup All-Purpose Flour (Sifted; reserve 2 Tbsp for gravy)
• 2 cup Vegetable Oil (High smoke‑point oil such as canola or peanut)
• 2 cup Whole Milk (Cold)

Instructions

1. Make Buttermilk Bath

   Crack the two eggs into a large bowl, whisk, then add the buttermilk, 1 tsp salt and 1 tsp pepper. Whisk until smooth.

   Time: PT5M

2. Marinate the Steaks

   Place the cube steaks in a Ziploc bag, pour the buttermilk mixture over them, seal and turn to coat evenly. Refrigerate for at least 4 hours, preferably overnight.

   Time: PT4H

3. Prepare Seasoned Flour

   In a shallow baking dish combine 2 cups all‑purpose flour, 1 tsp salt, 1 tsp pepper, and 1 tsp onion powder. Stir until evenly seasoned. Scoop out 2 Tbsp and set aside for the gravy.

   Time: PT5M

4. Double Dredge the Steaks

   Remove steaks from the fridge. Dip each steak into the remaining buttermilk, then coat in the seasoned flour. Return to the buttermilk for a second dip, then back to the flour, pressing firmly so the coating adheres.

   Time: PT10M

5. Rest Coated Steaks

   Lay the breaded steaks on a sheet tray fitted with a cooling rack. Refrigerate uncovered for 30 minutes to set the coating.

   Time: PT30M

6. Heat Oil

   Add the vegetable oil to the cast‑iron skillet (about 2 inches deep) and heat over medium‑high until it reaches 350‑375°F.

   Time: PT5M

   Temperature: 350-375°F

7. Fry the Steaks

   Working in batches, gently lower a steak into the hot oil. Fry 3‑4 minutes per side until golden brown and crisp. Transfer to a paper‑towel‑lined sheet tray to drain.

   Time: PT16M

   Temperature: 350-375°F

8. Make the White Gravy

   In a small saucepan, add the 2 Tbsp reserved seasoned flour and 2 Tbsp of the hot frying oil. Whisk over medium‑high for 3‑4 minutes until lightly browned. Gradually whisk in the cold milk, adding a little at a time, until smooth. Reduce heat to a simmer, season with additional salt and pepper, and cook 3‑4 minutes until the gravy thickens.

   Time: PT8M

9. Serve

   Plate each fried steak and spoon generous amounts of white gravy over the top. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

22 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g