Country Fried Steak Recipe

5 from 3 votes

Country Fried Steak Recipe

Learn how to make country fried steak that's crispy and smothered in rich homemade gravy - a comforting masterpiece in just 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

4 (4-ounce) cube steaks
½ teaspoon salt, divided
1½ teaspoons ground black pepper, divided
1 teaspoon garlic powder
½ teaspoon onion powder
1 cup all-purpose flour
2 large eggs, lightly beaten
½ cup lard, or unsalted butter

Country Gravy

3 tablespoons lard fat, or unsalted butter
3 tablespoons all-purpose flour
¾ cup chicken broth
1 cup whole milk
salt
pepper
garlic powder

Instructions

Season steaks with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
In a shallow dish, combine flour, 1 teaspoon pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Mix. In a shallow bowl, add beaten eggs.
Dredge seasoned steaks in flour, then into the egg mixture and back into the flour. Place on a paper towel-lined plate.
In a large skillet over medium-high heat, add lard. Fry steaks in hot lard for 3-4 minutes on each side, or until golden brown (meat should have an internal temperature of 145°F). Place back onto the plate.
Make gravy by removing all but 3 tablespoons of fat from the skillet. Add 3 tablespoons of dredging flour into the fat and cook over medium heat for 1-2 minutes, scraping up all bits from the skillet.
Gradually, pour in broth and milk, whisking until gravy is thickened and there are no more lumps (about 3-4 minutes).
Season with a little salt, pepper, and garlic powder. Remove gravy from the skillet and pour over warm steaks.

Notes

Recipe tips.

Cube steak is pre-tenderized. If using round steak, use a meat mallet or rolling pin to pound it. Steaks should be about ¼-inch thick.
Aim for a beautiful golden brown crust on both sides. Adjust the heat slightly if needed to prevent burning.
Don't crowd the pan. Cook the steaks in batches to avoid overcrowding. This helps maintain the oil temperature and ensures even browning.
Let it rest. Once cooked, let the steak rest on a paper towel-lined plate for a few minutes before serving. This allows the juices to be redistributed for a more flavorful and tender piece of meat.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each steak with plastic and store together in a freezer bag for up to 3 months. Reheat leftover steak in a skillet over medium heat with a little oil, or in a 375°F oven, until warmed through.

Nutrition