Country Fried Steak with White Gravy

This recipe is super picnic yummy. Plus, you can replace the meat with chicken which is delicious with the gravy and eggs. You can have sunny side up eggs or scrambled eggs its super yummy I like scrambled eggs. Here is the yummy recipe.

Yields: 4 servings Prep time: 20-30 minutes (plus marinating time for best results) Cook time: 30-40 minutes

For the Country Fried Steak:

• 4 (4-6 ounce) cube steaks (or tenderized round steak)
• 1 ½ cups buttermilk (for marinating, optional but recommended)
• 2 large eggs
• 2 cups all-purpose flour, divided
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional, for a little kick)
• 2 teaspoons kosher salt, divided (more for seasoning steak directly)
• 1 ½ teaspoons black pepper, divided (more for seasoning steak directly)
• 2-3 cups peanut or canola oil for frying (enough for about ½ inch depth in your skillet)

For the White Gravy:

• ¼ cup reserved pan drippings (from frying the steak)
• ¼ cup all-purpose flour (can use some of the seasoned flour from dredging)
• 2 ½ – 3 cups whole milk (room temperature is best)
• Salt and freshly ground black pepper to taste
• Pinch of cayenne pepper (optional, for extra kick)

Equipment:

• Large shallow dishes or pie plates for dredging
• Large cast iron skillet or heavy-bottomed pan
• Wire rack set over a baking sheet
• Whisk
• Meat mallet (if tenderizing your own steak)

Prepare the Steaks (Marinate – Optional but Recommended): * If using un-tenderized round steak, pound it to about ¼-inch thickness using a meat mallet. * For best results (optional): In a gallon-sized zipper-locking bag or a shallow dish, combine buttermilk, 1 teaspoon salt, and ½ teaspoon black pepper. Add the cube steaks, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight. This helps tenderize the meat and adds flavor. * If not marinating, pat the cube steaks dry with paper towels and season generously on both sides with salt and pepper.

In one shallow dish, whisk together 2 cups of all-purpose flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon cayenne pepper (if using), 1 teaspoon kosher salt, and 1 teaspoon black pepper. Remove and reserve 2 tablespoons of this seasoned flour for the gravy. * In a second shallow dish, lightly beat the 2 eggs (if not using buttermilk marinade). If using buttermilk marinade, transfer the marinated steaks and buttermilk mixture to a second shallow dish. * Have a wire rack set over a baking sheet ready to place the breaded steaks.

Double Coat the Steaks: * Working with one steak at a time: * If using buttermilk marinade: Pull the steak from the buttermilk mixture, letting excess drip off. Dredge the steak thoroughly in the seasoned flour mixture, pressing to ensure the flour adheres. Return the steak to the buttermilk mixture for a quick dip, then back into the seasoned flour, pressing firmly again to create a thick, craggy crust. * If not using buttermilk marinade: Dredge the seasoned steak in the seasoned flour mixture, shaking off excess. Dip it into the beaten egg, allowing excess to drip off. Then, return it to the seasoned flour mixture, pressing firmly to coat. * Place the breaded steak on the wire rack. Repeat with the remaining steaks. * Refrigerate the breaded steaks for at least 30 minutes. This helps the coating adhere during frying.

Fry the Steaks: * Preheat your oven to 200°F (95°C) and place the baking sheet with the wire rack inside to keep cooked steaks warm. * Pour enough peanut or canola oil into a large cast iron skillet or heavy-bottomed pan to reach about ½ inch in depth. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). You can test it by dropping a pinch of flour in – it should sizzle immediately. * Working in batches to avoid overcrowding the pan (which lowers the oil temperature and makes steaks greasy), carefully place 1-2 breaded steaks into the hot oil. * Fry for 3-5 minutes per side, or until deeply golden brown and crispy. Adjust heat as needed to prevent burning. * Transfer the cooked steaks to the wire rack in the warm oven to drain excess oil and keep warm while you fry the remaining steaks.

Make the White Gravy: * Once all the steaks are fried, carefully pour off most of the frying oil from the skillet, leaving about ¼ cup of the pan drippings and any browned bits (fond) in the pan. If you don’t have enough drippings, add butter or more cooking oil to reach ¼ cup. * Return the skillet to medium heat. Sprinkle the reserved 2 tablespoons of seasoned flour (or fresh all-purpose flour if you didn’t reserve it) into the hot drippings. * Whisk constantly for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the flour and fat form a smooth roux and it starts to smell nutty (but don’t let it get too brown if you want a true white gravy). * Gradually whisk in the whole milk, about ½ cup at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until all the milk is incorporated and the gravy is smooth. * Bring the gravy to a simmer, whisking frequently. Cook for 3-5 minutes, or until the gravy thickens to your desired consistency. It should be thick enough to coat the back of a spoon. * Taste the gravy and season with additional salt and plenty of freshly ground black pepper. Add a pinch of cayenne pepper if desired for a little warmth.

Remove the country fried steaks from the oven. * Serve immediately, generously spooning the warm white gravy over the crispy steaks. * Country fried steak is traditionally served with mashed potatoes, green beans, or biscuits.

Picnic ready!

Super fun picnic! mv