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Country Fried Steak and Gravy

Country Fried Steak and Gravy Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 4 cube steaks (about 1 ½ pounds total)
  • 2 cups all-purpose flour
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper, plus more for gravy
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 cup whole buttermilk
  • 2 large eggs
  • Vegetable or canola oil, for frying (about 1 cup)
  • 3 tablespoons pan drippings (or unsalted butter)
  • 3 tablespoons all-purpose flour (for the gravy)
  • 2 cups whole milk, at room temperature
  • Flaky salt, for finishing

Method
 

  1. Pat steaks dry, season with salt and pepper. Set up a dredging station with seasoned flour in one dish and whisked buttermilk and eggs in another. Coat each steak in flour, dip in buttermilk mixture, then coat again in flour, pressing firmly. Rest on a rack 5 minutes.
  2. Heat ¼ inch oil in a large skillet to 350°F. Fry steaks in batches, 3 to 4 minutes per side, until deep golden and 145°F internal. Transfer to a rack, season with flaky salt.
  3. Pour off all but 3 tablespoons of fat from the skillet. Over medium heat, whisk in 3 tablespoons flour and cook 1 minute until toasty.
  4. Slowly whisk in milk. Simmer, whisking, 4 to 5 minutes until thickened. Season generously with black pepper and salt. Remove from heat.
  5. Plate steaks and spoon hot gravy over the top. Serve immediately.

Notes

Let the fried steaks sit for a couple of minutes after cooking so the juices settle. If your milk is cold from the fridge, the gravy will take longer to thicken — room temperature milk gives you the smoothest result fastest.