Country Fried Steak with Gravy
Cube steaks double-dredged in seasoned flour and egg batter, fried until golden, and served with creamy black pepper gravy.
Ingredients
Country Fried Steak
- 6 cube steaks
- 2 cups all-purpose flour (250g)
- 3 tbsp seasoning salt
- pinch dried thyme leaves
- pinch dried oregano
- 1/2 tsp smoked paprika
- 3 tsp baking powder
- 1 1/4 cup milk (300ml)
- 4 large eggs
- 2 tbsp Worcestershire sauce
- dash hot sauce
- canola oil (for frying)
Pepper Gravy
- 6 tbsp salted butter (85g)
- 1/3 cup all-purpose flour (42g)
- 2 3/4 cup milk (650ml)
- 1 1/2-2 tsp freshly ground black pepper
Instructions
Country Fried Steak
Mix Dry Ingredients:
Combine 2 cups (250g) flour, seasoning salt, thyme, oregano, smoked paprika, and baking powder in a large bowl, whisking thoroughly.Blend Wet Mixture:
In another bowl, blend 1 1/4 cup (300ml) milk, eggs, Worcestershire sauce, and hot sauce until uniform.Coat Steaks:
One at a time, submerge a cube steak in the egg mixture, letting excess drip off, then dredge in the flour mixture, coating all sides. Repeat for a double coating. Place on a plate. Repeat with the remaining steaks.Heat Oil:
Pour canola oil into a large heavy-bottomed pot or Dutch oven to a depth of 3-4 inches (7.5-10 cm). Heat to 375°F (190°C).Fry Steaks:
Fry steaks two at a time for 3-4 minutes until golden and cooked through. Using tongs, transfer to paper towels to drain; pat dry.
Pepper Gravy
Make Roux:
In a large skillet over medium heat, melt 6 tbsp (85g) butter. Add 1/3 cup (42g) flour and whisk continuously for about 60 seconds to eliminate raw flour flavor.Add Milk & Simmer:
Gradually pour in 2 3/4 cup (650ml) milk, adding 1/2 cup at a time and whisking until smooth after each addition. Lower heat to medium-low and simmer until the gravy thickens.Season & Serve:
Mix in 1 1/2-2 tsp black pepper to taste. Spoon gravy over the steaks and serve.