Country-Fried Steak
Submitted by LynnB
Country-fried steak with saltine cracker breading and a creamy milk gravy made from the pan drippings. A Southern diner classic with cube steaks fried until golden.
YIELD
4 servingsPREP
30 minCOOK
35 minREADY
65 minCountry-fried steak is the kind of Southern comfort food that makes you close your eyes and sigh. Cube steaks get dipped in a seasoned egg-and-milk batter, pressed into crushed saltine cracker crumbs, and fried in a skillet until the crust goes shatteringly crispy. Then the pan drippings become a thick, peppery milk gravy that gets spooned over everything.
Saltine crumbs instead of breadcrumbs give the coating a lighter, more delicate crunch that stays crisp even after the steaks simmer in the gravy for the final 20 minutes. That long, low simmer is what separates a great country-fried steak from a mediocre one. The meat turns tender, the crust softens just enough to absorb the gravy, and everything melds together.
Use a wide spatula when moving the steaks after that final simmer. The batter is delicate at this point, and a fork will tear it right off.
Chef Tips
- Press the cracker crumbs firmly into the steaks with your palms. A loose coating falls off in the pan and burns in the oil.
- Fry over medium-low heat, not high. The cracker coating browns fast and will burn before the steak cooks through at higher temperatures.
- Deglaze the pan thoroughly when making the gravy. Those browned bits on the bottom are pure flavor, and the milk will lift them off as it comes to a boil.
- Season the gravy generously with black pepper. A good country gravy should have visible pepper flecks.
Variations
- Use pork cube steaks instead of beef for a lighter version common in Texas diners.
- Add a pinch of cayenne to the cracker crumbs for a spicy Southern kick.
- Serve alongside mashed potatoes and green beans for the full meat-and-three experience.
Ingredients
Directions
In a medium mixing bowl, beat eggs and ⅔ cup milk.
Whisk in ¾ cup flour and 1 teaspoon salt.
Pour cracker crumbs into a soup plate or pie pan.
Dip steaks first into the egg mixture and then into the cracker crumbs.
Press crumbs into steaks. In a 12-inch skillet over medium-low heat, heat 2 tablespoons oil. Place prepared steaks in the heated skillet, and fry for 6 minutes on one side. Add the remaining two tablespoons oil, and fry 6 minutes on the other side. Remove steaks from pan. Prepare gravy: Stir ¼ cup flour into drippings in the skillet. Add enough oil to wet the flour. Stir flour and oil until fully mixed; a bit at a time, whisk in milk, and deglaze the pan. Add onions, and after the milk comes to a boil, cook 1 minute longer. Stir in salt and pepper. Return steaks to pan, and cook another 20 minutes over very low heat. When turning steaks or moving them to the platter, slide a large spatula under the steak so as not to tear off the now moist batter. Spoon gravy over steaks, and serve.
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