Country Fried Steak with Gravy

Whether you know it by Country Fried Steak with Gravy, Chicken Fried Steak or Steak and Gravy, it’s all the same and it’s all good. This is a hearty, stick-to-your ribs supper. You won’t be standing in front of your pantry or refrigerator two hours after eating looking for a snack.

I must warn you that you need to recruit some kitchen help. This is a “mess up your kitchen” dish.  Everything we’re cooking here requires undivided attention. Therefore, the cook can’t be the cook and the dishwasher at the same time. And, no matter how hard I try, I can’t help but sling flour all over tarnation. I can keep someone busy just trying to clean up the flour behind me. Mama always said a messy cook is a good cook. I  must be outstanding.

Y’all come see us!

Country Fried Steak with Gravy

yield: 4 servings

Don’t mistakenly think because this dish has fried in its name and it comes with gravy, that it’s dripping in grease. In fact, any fried food properly cooked should never be greasy. Cube steak seems to absorb salt rather well so use a gentle touch when seasoning.  Gravy doesn’t hold well and should be served immediately. I’ve used gluten-free all-purpose flour with good results. King Arthur’s Gluten Free Multi-Purpose flour works well if you have wheat sensitive folks. If using a frying pan other than cast iron, cooking temperatures  might need adjusting. Cast iron heats up quicker and holds heat better than other materials so a lower cooking heat is used.

Fried steak:

1 pound cube steak, divided in four pieces

4-1-1 seasoning

1/2 cup buttermilk

1 egg

1 cup all-purpose flour

cooking oil

Season each side of cube steak by sprinkling with 4-1-1 seasoning. Set aside.

Whisk together buttermilk and egg and pour into a pie plate.

Put flour in a pie plate.

Heat a 12 inch cast iron skillet over medium heat.  Cover bottom with one inch cooking oil.

Dredge seasoned cube steak in flour, then egg wash, then flour. Repeat with all pieces. Set aside.

Test the oil by dipping a narrow  edge of the breaded  steak into the oil. If it sizzles, the oil is properly heated. However, if the little corner of the steak browns up immediately, your oil is too hot.  You don’t want the steak to brown too quickly or the center won’t cook properly.

Place steak pieces into skillet.  Cook 3 to 4 minutes on each side until golden brown. Remove to an oven safe rack and keep warm in the oven. I place a roasting rack inside a baking dish.

Gravy:

2 tablespoons cooking oil

2 tablespoons all-purpose flour

1 to 2 cups milk

salt and pepper to taste

Drain oil from pan and add two tablespoons back in the skillet.  Make sure you reserve the crunchies in the bottom of the pan. Those little crunchies contain a lot of flavor!

Add two tablespoons flour. Use the flour reserved from breading if possible. Stir constantly until flour starts to brown.

Add  milk in small portions , whisking constantly. Continue whisking to ensure lump-free gravy.  Don’t mistake crunchies for lumps.  Crunchies are good, lumps are bad.

Continue adding milk until the desired consistency and thickness has been reached.  More than likely, you will use at least one cup of milk, but might not need two cups.

Taste for seasoning and adjust.  Serve immediately over warm Country Fried Steaks.

It’s a law that you have to serve these with Buttermilk Mashed Potatoes.  

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4 from 7 votes

Country Fried Steak with Gravy

Author: Jackie Garvin

Ingredients

• Country Fried Steak with Gravy
• yield: 4 servings
• Don't mistakenly think because this dish has fried in its name and it comes with gravy that it's dripping in grease. In fact, any fried food properly cooked should never be greasy. Cube steak seems to absorb salt rather well so use a gentle touch when seasoning. Gravy doesn't hold well and should be served immediately. I've used gluten-free all-purpose flour with good results. King Arthur's Gluten Free Multi-Purpose flour works well if you have wheat sensitive folks. If using a frying pan other than cast iron, cooking might might need adjusting. Cast iron heats up quicker and holds heat better than other materials so a lower cooking heat is used.
• Fried steak:
• 1 pound cube steak divided in four pieces
• 4-1-1 seasoning
• 1/2 cup buttermilk
• 1 egg
• 1 cup all-purpose flour
• cooking oil
• Gravy:
• 2 tablespoons cooking oil
• 2 tablespoons all-purpose flour
• 1 to 2 cups milk
• salt and pepper to taste

Instructions

• Fried Steak:
• Season each side of cube steak by sprinkling with 4-1-1 seasoning. Set aside.
• Whisk together buttermilk and egg and pour into a pie plate.
• Put flour in a pie plate.
• Heat a 12 inch cast iron skillet over medium heat. Cover bottom with one inch cooking oil.
• Dredge seasoned cube steak in flour, then egg wash, then flour. Repeat with all pieces. Set aside.
• Test the oil by dipping a narrow edge of the breaded steak into the oil. If it sizzles, the oil is properly heated. However, if the little corner of the steak browns up immediately, your oil is too hot. You don't want the steak to brown too quickly or the center won't cook properly.
• Place steak pieces into skillet. Cook 3 to 4 minutes on each side until golden brown. Remove to an oven safe rack and keep warm in the oven. I place a roasting rack inside a baking dish.
• Gravy:
• Drain oil from pan and two tablespoons back to the skillet. Make sure you reserve the crunchies in the bottom of the pan. Those little crunchies contain a lot of flavor!
• Add two tablespoons flour. Use the flour reserved from breading if possible. Stir constantly until flour starts to brown.
• Add milk in small portions , whisking constantly. Continue whisking to ensure lump-free gravy. Don't mistake crunchies for lumps. Crunchies are good, lumps are bad.
• Continue adding milk until the desired consistency and thickness has been reached. More than likely, you will use at least one cup of milk, but might not need two cups.
• Taste for seasoning and adjust. Serve immediately over warm Country Fried Steaks.

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