Country Fried Beef Steak

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you’re craving comfort food that’s crispy on the outside and tender within, look no further than this Country Fried Beef Steak. This dish combines Southern charm and homey flavors, making it a perfect meal for any occasion. Let's dive right in!

Ingredients for Country Fried Beef Steak

The star of the show is the beef cube steak, which is tenderized to perfection for that melt-in-your-mouth feel. We use all-purpose flour as the base for our crispy coating, seasoned with salt, black pepper, and a hint of cayenne pepper for a subtle kick. The eggs and milk create a rich batter that helps the coating adhere to the meat. For frying, vegetable oil is ideal due to its high smoke point. Finally, the creamy gravy is crafted using more milk and flour, with salt and pepper for seasoning.

Tips & Tricks

  • Use a meat mallet to pound the steaks evenly, ensuring uniform thickness for even cooking.
  • Make sure the oil is hot enough before adding the steaks to prevent a soggy coating.
  • For a richer gravy, consider using half-and-half instead of milk.

Serving Suggestions

Pair this country fried beef steak with classic mashed potatoes or roasted vegetables for a complete meal. A side of coleslaw or a fresh green salad can add a refreshing crunch to balance the plate.

Frequently Asked Questions

Can I use a different cut of beef?
Cube steak is recommended for its tenderness, but you can also use round steak, though it may require more tenderizing.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Country Fried Beef Steak Recipe Walkthrough

First, take your beef cube steaks and give them a little extra pounding to get them to about 1/4-inch thickness. This ensures they cook evenly and stay tender.

In a shallow dish, mix together the flour, salt, black pepper, and cayenne pepper. This is your seasoned coating. In another bowl, whisk together the eggs and 1 cup of milk to create a smooth egg wash.

Now, dredge each steak in the flour mixture, then dip into the egg mixture, and back into the flour mixture again. Press firmly so the coating sticks well. This double-dipping is key to achieving that irresistible crunch.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. You’ll know it’s ready when a small drop of water sizzles upon contact.

Carefully place the steaks in the hot oil, frying until golden brown and crispy, which takes about 3-4 minutes per side. Once done, remove them and let them drain on paper towels.

For the gravy, drain all but 1/4 cup of the oil from the skillet. Add 1/4 cup flour to the remaining oil, stirring constantly, until it turns golden brown. Gradually whisk in 2 cups of milk, allowing it to thicken. Season with salt and pepper to taste.

Serve the steaks hot, generously smothered with the creamy milk gravy. Enjoy!

Why You'll Love This Recipe

  • It's a nostalgic classic that brings warmth and satisfaction.
  • Crispy coating with a juicy steak center.
  • The creamy gravy adds an extra layer of comfort.
  • Simple ingredients you're likely to have on hand.

Ingredients

4 beef cube steaks (about 6 oz each)
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 large eggs
1 cup whole milk
Vegetable oil for frying
2 cups whole milk (for gravy)
1/4 cup all-purpose flour (for gravy)
Salt and pepper to taste (for gravy)

Step-by-step Instructions

1. Pound the beef cube steaks to about 1/4-inch thickness.
2. In a shallow dish, mix together the flour, salt, black pepper, and cayenne pepper.
3. In another bowl, whisk together the eggs and 1 cup of milk.
4. Dredge the steaks in the flour mixture, then dip into the egg mixture, and again into the flour mixture, pressing firmly.
5. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the steaks in the hot oil until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
7. For the gravy, drain all but 1/4 cup of the oil from the skillet. Add 1/4 cup flour, stirring constantly, until golden brown.
8. Gradually whisk in 2 cups of milk, cooking until thickened. Season with salt and pepper to taste.
9. Serve the steaks hot, smothered with the creamy milk gravy.

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