How to Cook Country Fried Steak? The Ultimate Guide
Country fried steak is cooked by lightly breading a cut of tenderized steak (typically cube steak), then pan-frying it to golden perfection and finishing with a creamy, peppery gravy. This classic Southern comfort food is easier to make than you think with the right techniques.
What is Country Fried Steak?
Country fried steak, often confused with chicken fried steak, is a quintessential Southern dish featuring a tenderized cut of beef, typically cube steak, that’s dredged in seasoned flour and pan-fried until golden brown and crispy. The defining characteristic of true country fried steak is the accompanying gravy. Instead of the cream gravy typically served with chicken fried steak, country fried steak features a thinner, brown gravy made from pan drippings. The difference is subtle but significant, impacting the overall flavor profile.
Choosing the Right Cut of Meat
The foundation of a great country fried steak is the meat itself. While cube steak is the most common choice, understanding its properties is essential. Cube steak is typically top round or sirloin that has been run through a mechanical tenderizer, creating indentations that help break down the muscle fibers and make it more tender.
Alternatives to cube steak include:
- Round Steak: Can be manually tenderized with a meat mallet.
- Sirloin Steak: Requires thorough tenderization for optimal results.
Regardless of the cut, ensure it’s relatively thin (around 1/4 to 1/2 inch) for even cooking.
Mastering the Breading Process
The breading is critical for achieving the signature crispy crust. Here’s a breakdown of the ideal method:
- Prepare the Dredge: In a shallow dish, combine all-purpose flour with seasonings like salt, pepper, garlic powder, onion powder, and paprika. For extra crispness, consider adding a tablespoon of cornstarch.
- Egg Wash (Optional): While not strictly necessary, an egg wash (1 egg whisked with 1 tablespoon of milk or water) can help the flour adhere better, resulting in a thicker crust. Dip the steak into the egg wash first, then into the flour mixture.
- Thorough Coating: Ensure the steak is completely coated in the flour mixture, pressing gently to help it adhere.
- Rest (Optional): Allowing the breaded steak to rest for 10-15 minutes before frying helps the breading set, preventing it from falling off during cooking.
The Art of Pan-Frying
Achieving a perfectly golden-brown and crispy crust is all about technique:
- Choose the Right Pan: A cast-iron skillet is ideal for even heat distribution and excellent browning.
- Use the Right Fat: Vegetable oil, canola oil, or shortening are good choices due to their high smoke points.
- Heat Control: The oil should be hot enough (around 350°F or 175°C) to sizzle gently when the steak is added, but not so hot that it burns the breading.
- Don’t Overcrowd the Pan: Fry the steaks in batches to avoid lowering the oil temperature.
- Flip Carefully: Use tongs to carefully flip the steaks when they are golden brown on the bottom (about 3-4 minutes per side).
- Monitor Internal Temperature: The steak should be cooked to an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Crafting the Perfect Brown Gravy
The gravy is what truly distinguishes country fried steak. This is a straightforward method, but mastering the details matters.
- Reserve the Drippings: After frying the steaks, carefully pour off all but about 2-3 tablespoons of oil from the pan, leaving the flavorful browned bits (fond) in the bottom.
- Make a Roux: Whisk in 2-3 tablespoons of all-purpose flour to the pan drippings. Cook over medium heat, stirring constantly, until the roux is golden brown (about 2-3 minutes). This is crucial for flavor and color.
- Add Liquid: Gradually whisk in 2-3 cups of beef broth (or a combination of beef broth and milk). Continue whisking until the gravy is smooth and thickened.
- Season Generously: Season with salt, pepper, and other desired spices (Worcestershire sauce and hot sauce are good additions).
- Simmer: Reduce the heat and simmer the gravy for 5-10 minutes, allowing the flavors to meld. Adjust the consistency with more broth if necessary.
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Tough Steak | Thoroughly tenderize the steak with a meat mallet. |
| Soggy Breading | Ensure the oil is hot enough and don’t overcrowd the pan. Rest the breaded steak. |
| Bland Breading | Season the flour mixture generously with salt, pepper, and other spices. |
| Lumpy Gravy | Whisk the roux continuously and gradually add the liquid. |
| Burnt Gravy | Keep the heat at medium-low and stir frequently. |
Frequently Asked Questions (FAQs)
What’s the difference between country fried steak and chicken fried steak?
The main difference lies in the gravy. Chicken fried steak is traditionally served with a white, creamy gravy, while country fried steak uses a brown gravy made from pan drippings. Both dishes use a similar breading and frying technique.
Can I use milk instead of beef broth for the gravy?
While you can use milk, the flavor will be different. Using beef broth provides a richer, more savory flavor that complements the steak. A combination of beef broth and a small amount of milk can also work well.
How do I keep the breading from falling off?
Make sure your steak is completely dry before dredging. Applying a light egg wash before the flour also help. Allow the breaded steak to rest for 10-15 minutes before frying to help the breading set.
What’s the best oil to use for frying?
Oils with high smoke points, such as vegetable oil, canola oil, or shortening, are ideal for frying. Olive oil is not recommended due to its lower smoke point.
How do I know when the steak is cooked through?
Use a meat thermometer to check the internal temperature. The steak should be cooked to 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Can I bake country fried steak instead of frying it?
While frying is traditional, you can bake it for a healthier option. Preheat your oven to 400°F (200°C). Place the breaded steaks on a baking sheet and bake for about 20-25 minutes, flipping halfway through.
What side dishes go well with country fried steak?
Classic Southern side dishes like mashed potatoes, green beans, corn on the cob, and biscuits are all excellent choices.
Can I make country fried steak ahead of time?
You can bread the steaks ahead of time and store them in the refrigerator for up to 24 hours. However, it’s best to fry and make the gravy just before serving.
How do I reheat country fried steak?
Reheat the steak in a skillet over medium heat with a little oil, or in a preheated oven at 350°F (175°C). Add a little gravy to keep it moist.
Can I use different seasonings in the breading?
Absolutely! Feel free to experiment with different seasonings to customize the flavor. Cajun seasoning, chili powder, or smoked paprika are all great additions.
Is it okay to use pre-tenderized cube steak?
Yes, pre-tenderized cube steak is perfectly acceptable and often the most convenient option. Just be sure to pat it dry before breading.
What if my gravy is too thin?
If your gravy is too thin, you can thicken it by simmering it for a longer period, allowing the liquid to evaporate. Alternatively, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the gravy, simmering until thickened.