Description
This classic Country Fried Steak recipe features tenderized beef round steak, marinated in buttermilk, breaded, and pan-fried to golden perfection. Served with a rich, creamy gravy made from the pan drippings, chicken broth, and heavy cream, it’s a comforting Southern favorite that is perfect for a hearty family meal.
Ingredients
Scale
Steak and Marinade
- 1.5 lbs beef round steak
- 1 cup buttermilk
- Pinch of salt and black pepper (for marinating)
Breading Station
- 1 cup all-purpose flour (seasoned with 1 tsp black pepper and pinch of salt)
- 2 large eggs
For Frying and Gravy
- 1 cup vegetable oil (for frying)
- 0.5 cup heavy cream
- 1 cup low-sodium chicken broth
- Additional 2 tbsp all-purpose flour (for making gravy)
Instructions
- Tenderize the beef: Pound the beef round steak to about half an inch thick to ensure it becomes tender and cooks evenly.
- Marinate the steak: Place the tenderized steak in a bowl with buttermilk, a pinch of salt, and pepper. Let it marinate for at least one hour to enhance flavor and tenderness.
- Prepare breading station: In one bowl, season the flour with black pepper and a pinch of salt. In another bowl, whisk together the eggs to create an egg wash.
- Bread the steak: Remove the steak from the buttermilk marinade, dip first into the whisked eggs, then coat thoroughly with the seasoned flour to create a crisp crust.
- Fry the steak: Heat vegetable oil in a skillet over medium heat until hot. Fry the breaded steak for about three minutes on each side or until golden brown and cooked through. Remove the steak and keep warm.
- Make the gravy: Using the leftover oil in the skillet, stir in 2 tablespoons of flour and cook until golden brown to make a roux. Gradually whisk in the low-sodium chicken broth and heavy cream until the mixture thickens into a smooth gravy.
- Serve: Plate the crispy fried steak and generously top with the creamy gravy. Serve hot for a classic country-style meal.
Notes
- For extra tenderness, marinate the steak overnight in the buttermilk mixture.
- If you prefer a spicier gravy, add a pinch of cayenne pepper or hot sauce during gravy preparation.
- Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F (63°C) for safety.
- For a healthier option, try baking the breaded steak in the oven instead of frying.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently before serving.
