Flavors Worth Savoring
Growing up in the South, the smell of sizzling country fried steak brought comfort and nostalgia. Its crispy, golden crust and tender beef were loved by all. Now, you can make this comforting dish in just 30 minutes.
This quick recipe brings the taste of classic Southern cuisine to your kitchen. It’s perfect for any weeknight. With simple ingredients and a bit of technique, you can make a country fried steak that’s as good as any diner or home-cooked meal. Let’s explore how to make this delicious dish at home.
Understanding Country Fried Steak vs. Chicken Fried Steak
In Southern cooking, country fried steak and chicken fried steak are often confused. Yet, they have clear differences that make them unique.
Key Differences in Gravy Types
The main difference is in the gravy. Country fried steak comes with a brown gravy. It’s made from pan drippings, flour, beef stock, onions, and cream or whole milk. Chicken fried steak, on the other hand, has a creamy white gravy. This is made from pan drippings and milk or cream.
Regional Variations and Origins
Both dishes have roots in the American South. They came from German immigrants who used beef instead of veal in the mid-1800s. Chicken fried steak is a big deal in Texas, celebrated on October 26th. Country fried steak is more common in the Southeast.
| Characteristic | Country Fried Steak | Chicken Fried Steak |
|---|---|---|
| Gravy | Brown gravy | White gravy |
| Crispiness | Less crispy | More crispy |
| Cooking Method | Dredged in flour and fried | Dredged in flour, egg wash, and fried |
| Regional Popularity | Southeastern United States | Texas |
Whether you like the brown gravy of country fried steak or the white gravy of chicken fried steak, both are delicious. They are perfect for satisfying your Southern cooking and soul food cravings.
Essential Ingredients for the Perfect Country Fried Steak Recipe
Making the ultimate [fried foods] country fried steak needs a special list of ingredients. At its core is the cube steak, seasoned and breaded for a crispy crust. The breading mix includes all-purpose flour, cornstarch, and spices like salt, pepper, and smoked paprika.
To get the batter right, you’ll need buttermilk and eggs. They add a tangy flavor and a light texture. Vegetable oil is key for frying the steak, ensuring it’s crispy outside and juicy inside. And, a creamy pan gravy made with whole milk is a must for a complete [gravy recipes] country fried steak.
Here’s a closer look at the essential ingredients needed to make the perfect country fried steak:
- Cube steak (about 8 oz or 225 g)
- All-purpose flour (1 1/2 cups or 190 g)
- Cornstarch
- Buttermilk (1 1/2 cups or 360 mL)
- Eggs (2 large)
- Vegetable oil (1 cup or 240 mL)
- Seasonings: salt, black pepper, garlic powder, onion powder, smoked paprika
- Whole milk (2-3 cups or 480-720 mL) for the gravy
- Heavy cream (1/2 cup or 120 mL) for the gravy
Some recipes also suggest adding crushed saltine crackers to the breading. This adds extra texture and crunch. With these ingredients, you’ll be on your way to a [fried foods] delicious country fried steak that’s true to [southern cuisine] comfort food.
“The key to the perfect country fried steak is in the seasoning and the frying. Get those right, and you’ll have a crispy, flavorful dish that will transport you straight to the heart of the South.”
Selecting and Preparing the Right Cut of Beef
Choosing the right beef is key to a great country fried steak. Cube steak, a thin cut from the top or bottom round, is perfect. It’s already tenderized, so you don’t need to pound it thin.
If cube steak is hard to find, round steak or sirloin tip work too. Just pound them thin with a meat mallet. This makes them cook evenly and stay tender. Dry the steaks and season with salt before breading.
How to Properly Tenderize Cube Steak
Cube steak is tender to start, but other cuts need tenderizing. Here’s how:
- Place the steak between two sheets of plastic wrap or wax paper.
- Using a meat mallet or the back of a heavy pan, gently pound the steak, working from the center outward.
- Flip the steak and repeat the pounding process until the steak is about 1/4-inch thick.
- Remove the plastic wrap and pat the steak dry with paper towels.
- Season the tenderized steak with salt and pepper, or your choice of seasoning.
Tips for Even Thickness and Texture
Even thickness is crucial for even cooking. Tenderizing and these tips help:
- Pound the steak to a consistent 1/4-inch thickness using a meat mallet.
- Trim any uneven edges or thick spots to create a uniform piece of meat.
- Pat the steak dry with paper towels before seasoning and breading to help the coating adhere better.
- Fry the steak in batches, if necessary, to maintain the oil temperature and ensure even cooking.
By picking the right beef, tenderizing it right, and making it even, you’re set for a tasty country fried steak.
Creating the Perfect Breading Mixture
For breaded steak, the secret to a great Southern fried foods crunch is in the breading. To make the best country fried steak breading, mix a few key ingredients together.
- Begin by mixing flour, cornstarch, and seasonings like seasoned salt, black pepper, paprika, and a bit of cayenne pepper. This dry mix is the base of your breading.
- In another bowl, whisk together buttermilk and eggs. This wet mix helps the dry breading stick to the steak.
- Dip the steak in the buttermilk, then coat it well with the flour mix. For extra crunch, some recipes suggest double-dipping in wet and dry mixtures.
- After coating, let the steak rest for about 10 minutes. This step lets the breading soak into the meat, making it crisper.
By following these steps, you’ll get a breading that turns your country fried steak into a golden, Southern cooking gem.
“The secret to the best country fried steak is in the breading. The perfect mix of crispy, golden coating and tender meat makes this dish a Southern classic.”
Step-by-Step Cooking Instructions
Now that you’ve got your ingredients and cube steaks ready, it’s time to start cooking. To get that perfect golden-brown crust and rich gravy, just follow a few easy steps.
Proper Oil Temperature Guidelines
Start by heating 1/2 inch of oil in a big, heavy skillet over medium-high. Keep the oil at 350°F for the best frying. This helps your steaks cook evenly and get that crispy crust.
Achieving the Golden-Brown Crust
Put the dredged cube steaks in the hot oil, a few at a time if needed. Fry them for 4 to 6 minutes on each side, until they’re golden brown. Flip them gently to keep the breading on.
Making the Signature Gravy
After frying the steaks, take them out and set them aside. In the same skillet, mix 1/4 cup of the oil and 1/4 cup of seasoned flour for the gravy. Cook the roux until it’s golden, then add 2 cups of whole milk slowly. Stir until it thickens, then season with salt, pepper, and herbs for that special touch.
