Buttermilk Fried Steak (Print-Friendly Version)
# What You'll Need:
→ Steak
01 -
Vegetable oil for shallow frying
02 -
Salt and black pepper as needed
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
0.5 teaspoon cayenne pepper (optional)
06 -
1 teaspoon paprika
07 -
1.5 cups (190 g) flour
08 -
2 large eggs
09 -
2 cups (480 ml) buttermilk
10 -
4 beef cube steaks, around half an inch thick
→ Gravy
11 -
Black pepper and salt to taste
12 -
2.5 cups (600 ml) whole milk
13 -
0.25 cup (30 g) all-purpose flour
# Step-by-Step Directions:
01 -
Put steaks between plastic wrap and lightly tap them down to about 0.5 cm thick. Sprinkle both sides with salt and fresh cracked black pepper.
02 -
In one bowl, beat eggs with buttermilk. In another, mix the flour, paprika, cayenne if using, garlic powder, onion powder, salt, and pepper.
03 -
Cover each steak in the spiced flour mix. Then dip into the buttermilk blend, and coat again in the flour, pressing so the crust sticks well.
04 -
Heat vegetable oil in a sturdy pan about 1.25 cm deep over medium-high. Fry the steaks in batches for 3 to 4 minutes each side until golden and crunchy. Drain on paper towels.
05 -
Pour out most of the oil but save about 30 ml with all the browned bits. Stir in the flour and cook a minute to make a roux. Slowly whisk in the milk while scraping the bottom. Keep cooking for 5 to 7 minutes until thick. Season with salt and pepper.
06 -
Place the fried steaks on plates and ladle plenty of warm gravy over each one. Eat right away.
# Helpful Notes:
01 -
Keep the oil hot while cooking in batches so every piece gets evenly crispy.