Country fried steak is something you’ll find around the Midwest, a lot. Growing up, this was one of my favorite meals. It’s a wonderful creation that takes a steak, pounded thin, breaded and then fried. It’s served with a peppery white gravy.
1 cup flour (for one breading station)
3/4 cup flour (for another breading station bowl)
3/4 cup bread crumbs
1/4 T pepper
1/4 T salt
1/4 T garlic powder
1/4 T onion powder
1/4 cup milk
1 1/2 lb top sirloin petite steak (2 filets, butterflied)
Enough oil to cover the bottom of the pan plus 2 TB butter
3 TB flour
3/4 cup milk
1/4 T pepper
1/2 T salt
- Butterfly the steak so it’s already thin, then cover with plastic wrap. With a mallet, pound the steak thin, to about ¼ inch thick.
- Setup a breading station. In the first bowl: Flour (salt and peppered); in the second bowl: eggs (salted); and in the third bowl the mixture of ¾ cup flour and ¾ cup of bread crumbs.
- Dip the steak into flour. Shake off any excess and then dip into the eggs. Allow excess egg to drip off and then add to the breadcrumb mixture. Press the meat into the breadcrumbs to make sure it’s covered and then place on a plate, so you can do the rest.
- Heat oil and butter in a pan over medium.
- Add the steak to the pan and fried until golden brown on the bottom, about 5-6 minutes, and then flip for another 4-5 minutes.
- Remove the steak from the pan and keep in a warm oven.
- Retain about 3 TB of the oil and butter you fried the chicken in, then dispose of the rest. Wipe out the pan, and add the reserved oil and butter back in. Heat over medium.
- Add flour to the dripping and mix to make a rue.
- Add the milk and pepper, then stir to combine. The gravy will thicken after a few minutes.
Serve the steak with your favorite sides (like mashed potatoes and green beans) and cover with the gravy!