Country Fried Steak

also called country-fried steak · chicken fried steak · chicken-fried steak · cubed steak · steak and gravy

The table

Fry them one at a time in half an inch of fat. Two in the pan drops the temperature, the crust turns to paste, and the gravy afterwards has nothing browned in the pan to be made from.
4(6 oz / 170 g each)beef cube steakspat dryflour, wash, flour again, rest 10 minfry 6 min, turned once
1 1/2 cups(195 g)all-purpose flourwhisk the flour
2 tspfine sea salt
2 tspblack pepper
1 tspgarlic powder
1 tsppaprika
2large eggsbeat the wash
1/2 cup(120 mL)buttermilk
1 cup(240 mL)vegetable oil
Ladle cream gravy over it at the pass made in the same pan while the steaks sit. The fat left behind is the whole point of frying them at home
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2pat dry

3whisk the flour

4beat the wash

6fry 6 min, turned once

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 16 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. pat dry

    not timedfrom the start

  2. whisk the flour

    not timedfrom the start

  3. beat the wash

    not timedfrom the start

  4. flour, wash, flour again, rest 10 min

    10 minwalk awayfrom the start

  5. fry 6 min, turned once

    6 minneeds you10 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Country Fried Steak
>> category: Fried & Crispy
>> tags: beef, cube steak, southern, pan-fry, gravy
>> counters: Meat and Three, Diner
>> aka: country-fried steak, chicken fried steak, chicken-fried steak, cubed steak, steak and gravy
>> servings: 4
>> time: 45 min
>> pairs-with: cream-gravy, macaroni-and-cheese, green-beans, creamed-corn
>> step.1: Fry them one at a time in half an inch of fat. Two in the pan drops the temperature, the crust turns to paste, and the gravy afterwards has nothing browned in the pan to be made from.
>> step.2: pat dry
>> step.3: whisk the flour
>> step.4: beat the wash
>> step.5: flour, wash, flour again, rest 10 min
>> step.6: fry 6 min, turned once

Fry them one at a time in half an inch of fat. Two in the pan drops the temperature, the crust turns to paste, and the gravy afterwards has nothing browned in the pan to be made from.

Pat @beef cube steaks{4}(6 oz / 170 g each) dry.

Whisk @all-purpose flour{1 1/2%cup}(195 g), @fine sea salt{2%tsp}, @black pepper{2%tsp}, @garlic powder{1%tsp}, @paprika{1%tsp}.

Beat @large eggs{2}, @buttermilk{1/2%cup}(120 mL).

Dredge @&(~3)dried steaks{} through @&(~2)seasoned flour{}, @&(~1)egg wash{} and back into the flour, then ~rest{10%min} on a rack.

Fry @&(~1)breaded steaks{} in @vegetable oil{1%cup}(240 mL) at 350°F (175°C) in a #cast-iron skillet{} for ~fry{6%min}.

Ladle cream gravy over it at the pass, made in the same pan while the steaks sit. The fat left behind is the whole point of frying them at home.