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best country fried steak recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This country fried steak recipe features a deep, savory, caramelized onion and black pepper gravy that transforms the classic dish into a restaurant-quality meal with a crispy-crunchy crust.
Ingredients
Scale
- 4 boneless beef cube steaks (approx. 150-180g / 5–6 oz each)
- 2 large eggs
- 310 ml milk (dairy or preferred non-dairy), divided (60 ml for egg wash, 250 ml for gravy)
- 250 g all-purpose flour, divided
- 5 g fine sea salt, divided
- 12.5 g freshly ground black pepper, divided (2.5 g for coating, 10 g coarse for gravy)
- 5 g garlic powder
- 500 ml vegetable shortening or high-heat neutral oil
- 1 large yellow onion (approx. 250g), thinly sliced
- 15 ml vegetable oil (for caramelizing onions)
- 500 ml vegetable broth
- 15 ml finely chopped fresh chives, optional garnish
Instructions
- Caramelize the Onions: In a medium saucepan, heat 15 ml (1 tbsp) vegetable oil over low-medium heat. Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 30-40 minutes until deeply golden brown, soft, and sweet. Set aside.
- Prepare the Steaks: Pat the boneless cube steaks completely dry using paper towels. Season both sides of each steak with 2.5 g (1/2 tsp) of the fine sea salt and 1.25 g (1/4 tsp) of the black pepper.
- Setup Dredging Stations: Station 1: Combine 200 g (1 2/3 cups) of the all-purpose flour, the remaining 2.5 g (1/2 tsp) fine sea salt, the remaining 1.25 g (1/4 tsp) black pepper, and the garlic powder in a shallow dish. Station 2: Whisk together the eggs and 60 ml (1/4 cup) milk in a second shallow dish. Station 3: Place the remaining 50 g (1/3 cup) all-purpose flour in a third shallow dish.
- Dredge Steaks: First, dip generously in the seasoned flour mixture (Station 1), shaking off excess. Next, immerse in the egg wash (Station 2). Finally, return to the seasoned flour mixture (Station 1), pressing firmly to ensure a thick, even coating. Place breaded steaks on a clean plate or wire rack.
- Heat Frying Oil: In a large, heavy-bottomed cast-iron skillet, heat 500 ml (2 cups) vegetable shortening or oil over medium-high heat to 175°C (350°F).
- Fry Steaks: Carefully place 1-2 breaded steaks into the hot fat, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until deeply golden brown and cooked through (internal temperature of at least 63°C / 145°F). Remove the steaks to a wire rack set over a baking sheet to drain. Keep warm in a low oven (around 90°C/200°F).
- Prepare Gravy Base (Roux): Pour off most of the frying fat from the skillet, leaving about 15 ml (1 tbsp). Reduce heat to medium. Whisk in 60 g (1/2 cup) of all-purpose flour into the residual fat, stirring constantly for 1-2 minutes to create a light roux.
- Build Gravy Sauce: Gradually whisk in the 500 ml (2 cups) vegetable broth, ensuring no lumps form. Then, slowly whisk in the 250 ml (1 cup) milk. Bring to a simmer, whisking continuously until the gravy thickens to your desired consistency.
- Finish Gravy: Stir in the reserved caramelized onions and the 10 g (2 tsp) of coarsely ground black pepper into the gravy. Season with additional salt to taste. Allow to simmer for 2-3 minutes to meld the flavors.
- Plate and Serve: Place a fried steak on a plate. Spoon a generous amount of the rich gravy over the steak. Garnish with a sprinkle of finely chopped fresh chives and a final light dusting of coarse black pepper.
Notes
To achieve a truly crispy crust, ensure you pat the steaks completely dry before dredging. The double-dip method in flour-egg wash-flour creates a thick, resilient coating. The coarse fresh ground black pepper is essential for the gravy’s intense flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 710 calories
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 48 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 105 mg