Description
Country Fried Steak is a classic Southern dish featuring tenderized beef round steak coated in seasoned flour, fried to a crispy golden brown, and smothered in a creamy, buttery milk gravy. This comforting meal delivers a perfect balance of crispy texture and rich flavor, ideal for family dinners or casual get-togethers.
Ingredients
Scale
Steak and Coating
- 1 to 1.5 lbs beef round steak
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 tsp freshly cracked black pepper
- 1 tsp salt
Gravy
- 4 tbsp unsalted butter
- 2 cups whole milk
Instructions
- Prepare the Steak: Slice the beef round steak into half-inch thick portions. Use a meat mallet to tenderize each piece evenly, then season both sides generously with salt and freshly cracked black pepper.
- Marinate in Buttermilk: Place the steak pieces in a dish and soak them in buttermilk. Cover and refrigerate for at least 1 hour to tenderize the meat further and add moisture.
- Dredge the Steak: Set up a dredging station by placing the seasoned flour in a shallow dish. Remove each piece of steak from the buttermilk and coat it thoroughly in the flour mixture, shaking off any excess flour.
- Fry the Steak: Heat half an inch of oil in a large skillet over medium-high heat until shimmering and around 350°F. Fry each coated steak for approximately 3 minutes per side until a golden brown crust forms. Remove the steaks and drain them on paper towels to remove excess oil.
- Make the Gravy: In the same skillet used for frying, melt the unsalted butter over medium heat. Whisk in any leftover flour from the dredging step and cook until it turns a golden brown color. Slowly pour in the whole milk while whisking continuously to prevent lumps. Continue whisking until the gravy is smooth and thickened. Season with salt and pepper to taste.
- Serve: Plate the fried steaks hot and generously drizzle with the creamy gravy. Pair with your favorite sides such as mashed potatoes or green beans for a hearty meal.
Notes
- Marinating in buttermilk is key to tenderizing the steak and enhancing flavor.
- Ensure oil temperature is around 350°F to achieve a crispy crust without overcooking the steak.
- Use a meat mallet gently to avoid tearing the meat.
- Leftover gravy can be stored in the refrigerator and reheated gently.
- This recipe pairs well with mashed potatoes, green beans, or coleslaw.
