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This filling country-style cube steak with rich speckled sauce turns inexpensive cuts into an incredible Southern classic. The crunchy, amber exterior matched with smooth gravy delivers a deeply comforting dinner that'll whisk you right to a roadside diner in the heart of Texas.
I first whipped up this country-fried dish during a bout of homesickness after leaving Texas behind. That first bite of crunchy, gravy-drenched goodness immediately took me back to my Southern heritage, and now it's what I cook whenever pals drop by wanting a taste of genuine down-home cooking.
Ingredients
- Cube steaks: Offer a tender foundation after soaking, adding great taste while staying budget-friendly
- Buttermilk: Acts as a natural softener breaking down tough fibers and adding a nice tang
- All-purpose flour: Makes that iconic crunchy shell when coated twice
- Garlic powder and onion powder: Give richness without overwhelming the beef flavor
- Paprika: Adds nice color and gentle sweetness to your coating
- Cayenne pepper: Brings optional warmth that works great with the peppery sauce
- Eggs: Work as the ideal glue making sure your coating sticks while frying
- Whole milk: Forms the smooth base for that must-have Southern gravy
Step-by-Step Instructions
- Marinate the Steak:
- Take steaks out of the package and set in a flat dish. Cover completely with buttermilk. Wrap the dish and pop in the fridge for at least 30 minutes, though 2 hours works better so the buttermilk's acids can really soften those meat fibers.
- Prep the Breading:
- Mix half cup flour with the garlic powder, onion powder, paprika, cayenne if you want it, salt and pepper in a shallow dish. Stir well so the spices spread evenly. Put the other half cup of plain flour in another dish. In a third dish, beat the eggs until they're smooth with no yellow streaks.
- Bread the Steak:
- Pull each steak from the buttermilk and let extra liquid drip away. First roll in the plain flour and shake off any extra. Then dunk in the beaten eggs and let excess drip off. Last, press firmly into the spiced flour on both sides to make a textured coating that'll fry up super crispy.
- Fry the Steak:
- Pour vegetable oil in a big heavy pan about half inch deep. Get it hot - around 350 to 375 degrees for best results. Gently lay coated steaks into the hot oil without crowding the pan. Cook 3 to 4 minutes each side until they turn deep gold and crispy. Move to a rack or paper towels to drain off extra oil.
- Make the Gravy:
- Pour away all but three tablespoons of the tasty frying oil. Sprinkle three tablespoons flour into what's left, stirring non-stop to avoid lumps. Cook this mix for a full minute to get rid of raw flour taste. Slowly pour in milk while stirring constantly. Add garlic powder and let it bubble gently until it thickens enough to coat a spoon, about 3 to 5 minutes. Add plenty of salt and fresh black pepper.
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The real trick to this dish is taking your time with the coating steps. My grandma always told me that hurried breading falls off in the pan, leaving you with bare steak and total letdown. I can still picture her carefully coating each piece, singing church songs as she worked. That extra care is what turns an okay dish into something really special.
Making Ahead and Storage
You can get these steaks ready up through the coating step and keep them in the fridge for up to 8 hours before cooking. Just finish the breading, lay them on a parchment-lined tray and cover loosely with plastic. When it's time to eat, just fry as normal. If you have leftovers, keep the fried steaks and gravy in separate containers in the fridge for up to 3 days. When reheating, put steaks in a 350°F oven for about 10 minutes to crisp them back up and warm the gravy on the stove with a splash of milk to loosen it if needed.
Perfect Pairings
This country-fried steak needs classic Southern sides to round out your meal. Smooth mashed potatoes work great under that extra gravy while green beans or collards add some brightness against all the richness. Fluffy buttermilk biscuits are perfect for wiping up any leftover sauce and sweet tea makes the ideal drink to wash it all down. For the full comfort food experience, finish with warm apple pie or peach cobbler topped with a scoop of vanilla ice cream.
Troubleshooting Common Issues
When your coating slides off while frying, you probably didn't dry the steak enough after soaking. Make sure to pat each piece completely dry before you start breading. Got lumpy gravy? Stir like crazy while adding milk or strain it through a fine sieve before serving. If your gravy turns out too thick, just add a bit more warm milk, one spoon at a time until it looks right. For gravy that's too thin, let it bubble a bit longer or mix a teaspoon of flour with cold milk and stir that into the simmering gravy.
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Common Questions
- → What cut of beef is best for Chicken Fried Steak?
You'll want cube steak or softened round steak for the best results, as they cook fast and stay juicy.
- → How can I tenderize the steak further?
Flatten the steak thin with a meat mallet then soak it in buttermilk to make it extra tender and tasty.
- → What type of oil should I use for frying?
Go with vegetable oil since it can handle high heat and will cook your steak evenly for that nice crunch.
- → How do I achieve a crispy coating?
Go through the coating process twice - first plain flour, then egg wash, then seasoned flour. Pat it down gently to help it stick.
- → Can I make the gravy lighter?
Sure thing, just swap the whole milk for unsweetened almond milk or use fewer pan drippings to cut down on fat.