Country Fried Steak (Extra Crispy Crust!)
This classic Southern comfort food features a tender cube steak enveloped in a shatteringly crisp, tangy buttermilk crust, smothered in a rich and peppery homemade cream gravy. It's the ultimate diner-style meal made easy at home.
Equipment
- Meat Mallet
- Shallow dishes or pie plates
- Deep cast iron skillet
- Wire rack
- Kitchen thermometer
Ingredients
- 4 (½ pound) beef cube steaks
- 2.25 cups all-purpose flour divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 0.75 teaspoon salt
- 1.5 cups buttermilk
- 1 tablespoon hot pepper sauce e.g. Tabasco™
- 1 large egg
- 2 cloves garlic, minced
- 3 cups vegetable shortening for frying
- 4 cups milk
- kosher salt and ground black pepper to taste
Instructions
Prep and Tenderize the Steaks
- Place the cube steaks between 2 sheets of plastic wrap and pound them with a meat mallet until they are an even 1/4 inch thick. This ensures they cook quickly and remain fork-tender.
Set Up the Flour Dredge
- Pour 2 cups of the all-purpose flour into a shallow dish or pie plate, spreading it out for easy coating.
Make the Buttermilk Batter
- In a second shallow bowl, whisk together the baking powder, baking soda, 1 teaspoon black pepper, and 3/4 teaspoon salt. Add the buttermilk, hot pepper sauce, egg, and minced garlic, and whisk until you have a smooth batter, similar to thin pancake batter.
Heat the Shortening
- Add the vegetable shortening to a deep cast-iron skillet and heat to 325°F (165°C). Set a wire rack over a baking sheet nearby.
Bread the Steaks
- Working one at a time, dredge a steak in the plain flour, pressing to coat, and shake off any excess. Dip it into the buttermilk batter, let the excess drip off, then press it firmly into the flour again for a thick, craggy coating. Place the breaded steak on the wire rack and repeat with remaining steaks. Let them rest for at least 15 minutes to help the coating set.
Fry the Steaks
- Carefully place the steaks into the hot shortening, working in batches to avoid overcrowding. Fry for 3 to 5 minutes per side, until deep golden brown and crispy. Transfer to a paper towel-lined plate and tent with foil to keep warm.
Start the Roux
- Carefully pour off the hot fat from the skillet, leaving approximately 1/4 cup of the fat and all the browned bits (drippings) in the pan.
Build the Gravy Base
- Return the skillet to medium-low heat. Whisk the remaining 1/4 cup of flour into the reserved fat, stirring and scraping the bottom of the pan to create a smooth paste (roux).
Finish the Cream Gravy
- Slowly pour in the milk while whisking constantly to prevent lumps. Increase the heat to medium and bring to a gentle simmer. Continue cooking and whisking often for 6-7 minutes, until the gravy has thickened. Season generously with kosher salt and black pepper to taste.
Serve
- Serve the warm steaks on a platter with the hot cream gravy poured over the top, or serve the gravy on the side.
Notes
For the crispiest crust, don't skip resting the breaded steaks for at least 15 minutes before frying. This helps the coating adhere properly. When making the gravy, add the milk slowly at first while whisking vigorously to guarantee a smooth, lump-free texture. Finally, avoid crowding the pan when frying; cooking in batches ensures the oil temperature stays high, resulting in a crispy, not greasy, finish.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.