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. The gravy afterwards is made from what browns in the pan.
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. It is made in the same pan while the steaks sit
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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 min3 of 5 steps give no time
Needs you
about 6 min
If you get it wrong
Narrow — they are fried one at a time; two in the pan drop the temperature and the crust turns to paste instead of browning
What you'll wash
Four things — the cast-iron skillet, a dish for the seasoned flour, a bowl for the egg wash, a rack to rest the breaded steaks on
Does it keep
Not at all — the crust is the dish and the gravy has it soft within the hour; keep them apart

  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

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, One Pot
>> aka: country-fried steak, chicken fried steak, chicken-fried steak, cubed steak, steak and gravy
>> servings: 4
>> time: 45 min
>> slack: narrow — they are fried one at a time; two in the pan drop the temperature and the crust turns to paste instead of browning
>> pairs-with: cream-gravy, macaroni-and-cheese, green-beans, creamed-corn
>> washing-up: the cast-iron skillet, a dish for the seasoned flour, a bowl for the egg wash, a rack to rest the breaded steaks on
>> keeps: not at all — the crust is the dish and the gravy has it soft within the hour; keep them apart

>> step: Fry them one at a time in half an inch of fat. The gravy afterwards is made from what browns in the pan.
Fry them one at a time in half an inch of fat.

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

>> step: whisk the flour
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}.

>> step: beat the wash
Beat @large eggs{2}, @buttermilk{1/2%cup}(120 mL).

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

>> step: fry 6 min, turned once
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. It is made in the same pan while the steaks sit.