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The History Of The Best Country Fried Steak

Classic Country Fried Steak with Cream Gravy

The History Of The Best Country Fried Steak, a dish beloved across the Southern United States, evokes the hearty, indulgent essence of home-cooked comfort food. This classic meal—typically made from a tenderized beef cutlet that is breaded, fried, and smothered in creamy gravy—has earned its place on diner menus, family dinner tables, and in soul food traditions.
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Ingredients
  

  • For the Steak:
  • 4 beef cube steaks about 4–6 oz each
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder optional
  • 2 large eggs
  • ½ cup whole milk
  • Vegetable oil for frying
  • For the Cream Gravy:
  • 3 tablespoons pan drippings or butter, if needed
  • 3 tablespoons all-purpose flour
  • 2 to 2 ½ cups whole milk
  • Salt and lots of black pepper to taste

Instructions
 

  • Instructions:
  • Prepare the Coating:
  • In a shallow dish, combine the flour, salt, pepper, paprika, and garlic powder (if using). In another shallow bowl, whisk together the eggs and milk.
  • Dredge the Steaks:
  • Pat cube steaks dry with paper towels. Dredge each steak in the flour mixture, dip into the egg mixture, then dredge again in the flour, pressing gently to help the coating adhere. Set aside on a plate.
  • Fry the Steaks:
  • In a large skillet (preferably cast iron), pour enough vegetable oil to cover the bottom by about ¼ inch. Heat over medium-high until hot but not smoking. Fry steaks one or two at a time (do not crowd the pan), cooking for about 3–4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate.
  • Make the Gravy:
  • Discard all but 3 tablespoons of the pan drippings. Reduce heat to medium. Add flour and whisk constantly for 1–2 minutes to form a roux. Gradually whisk in milk, stirring to prevent lumps. Cook, whisking frequently, until thickened (about 4–6 minutes). Season generously with salt and pepper.
  • Serve:
  • Place steaks on plates and spoon warm cream gravy over the top. Serve immediately with mashed potatoes, green beans, or buttermilk biscuits.