{"id":21601,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/country-fried-steaks\/"},"modified":"2024-10-09T09:18:42","modified_gmt":"2024-10-09T14:18:42","slug":"country-fried-steaks","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-steaks\/","title":{"rendered":"Country-Fried Steak"},"content":{"rendered":"<p>If you come to a brunch party at my house, you better believe that country-fried steaks will be on the menu. I know they&#8217;re traditionally served as part of a homestyle dinner, perhaps with mashed potatoes and <a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-sides\/\" data-name=\"www.tasteofhome.com\/collection\/southern-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\">southern sides<\/a> like collard greens and buttered corn. However, when I was a restaurant chef, I fell in love with the idea of serving country-fried steak as an elevated steak-and-eggs dish.<\/p>\n<p>In this dish, the crispy breaded exterior of the steak contrasts perfectly with the tender meat inside. A layer of delightfully rich gravy gives the meal a decadent finish. The dish feels cozy and comfortable yet indulgent enough for special occasions. As a bonus, the steak&#8217;s economical price tag makes it approachable on any budget.<\/p>\n<h2>What is country-fried steak?<\/h2>\n<p>Country-fried steak is a breaded, pan-fried steak served with gravy. Similar to other fried cutlet recipes (like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-cutlet\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-cutlet\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken cutlets<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-pork-schnitzel\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-pork-schnitzel\/\" data-module=\"content engagement\" data-position=\"embedded links\">air-fryer pork schnitzel<\/a>), the dish&#8217;s success lies in pounding the meat to an even thickness so it cooks quickly and evenly. That&#8217;s why most country-fried steak recipes use cube steak, a steak that&#8217;s already flattened and tenderized.<\/p>\n<p>You&#8217;re not alone if you&#8217;re confused about the difference between country-fried steak and chicken-fried steak. Some say the two are simply regional names for the same dish, but most argue that the recipes differ slightly. Most country-fried steak recipes feature brown gravy and breadcrumbs in the coating, whereas <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken-fried steak<\/a> recipes stick to a white gravy and a flour coating. However, not all recipes follow that rule.<\/p>\n<h2>Country-Fried Steak Ingredients<\/h2>\n<ul>\n<li><strong>Beef cube steaks:<\/strong> Cube steak is a top round or top sirloin steak that&#8217;s been flattened and tenderized with a meat tenderizer. The steaks are ready to use straight out of the package, but I recommend pounding them to 1\/4-inch thickness with a meat mallet. Pounding the steaks is a great way to make <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-tough-meat-tender\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-tough-meat-tender\/\" data-module=\"content engagement\" data-position=\"embedded links\">tough meat tender<\/a>, and making the steaks thinner helps them cook quickly.<\/li>\n<li><strong>All-purpose flour:<\/strong> Flour forms a protective coating around the steaks, locking moisture inside so the meat stays juicy and moist. It also forms a crispy crust that browns beautifully in a hot skillet.<\/li>\n<li><strong>Cornmeal:<\/strong> Cornmeal adds a crisp texture and a slightly sweet flavor to country-fried steaks. The type of cornmeal you use is up to personal preference. White cornmeal has a mild flavor, whereas yellow cornmeal has a more pronounced, corn-forward flavor.<\/li>\n<li><strong>Egg white:<\/strong> Egg whites help the flour and cornmeal coating stick to the steaks. This recipe only uses the protein-rich egg whites instead of the whole egg, creating a thinner, crispier breaded coating.<\/li>\n<li><strong>Country-fried gravy:<\/strong> This gravy starts like any <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-white-gravy\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-white-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">white gravy<\/a>, with a flour and butter roux simmered with milk. Beef bouillon granules give it a beefy character, while pepper adds a hint of heat, and dried marjoram and thyme impart an herbaceous quality.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Dredge the steaks in flour<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060161\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_1.jpg?fit=700%2C1024\" alt=\"overhead shot of a glass bowl filled with a mixture of dry ingredients, The ingredients appear to be a light brown color and a white powder, A whisk is being used to stir the mixture together, The bowl is sitting on a black surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Combine 3 tablespoons flour, cornmeal, salt and pepper, and set aside.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060163\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_3.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a hand using tongs to coat a piece of meat in flour, The meat is a reddish-brown color and is partially covered in a white layer of flour, The meat is resting in a glass bowl filled with flour, The bowl is placed on a dark gray surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Coat the steaks with the remaining flour.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Pat the steaks well dry with a paper towel before coating them with flour. Any excess moisture can cause the breading to fall off after frying the steaks.<\/p>\n<h3>Step 2: Dredge the steaks in cornmeal<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060162 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_2.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a hand holding a whisk and whisking a egg white mixture in a glass bowl, The liquid appears to be a light yellow color and has bubbles forming on the surface, The bowl is placed on a dark gray surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat the egg white and water.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060164\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_4.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a breaded meat patty being dipped into a dish of whisked eggs, The meat patty is coated in flour and is being submerged in the egg mixture, The egg mixture is a light yellow color and has bubbles forming on the surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Working with one steak at a time, dip the steaks into the egg mixture, then dredge them in the cornmeal mixture.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060165\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_5.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a breaded meat patty being coated in a mixture of breadcrumbs and spices, A pair of tongs is being used to press the meat patty into the mixture, ensuring it is evenly coated, The meat patty is a reddish-brown color, and the breading mixture is a light brown color\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>Step 3: Cook the steaks<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060166 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_6.jpg?fit=700%2C1024\" alt=\"overhead shot of a breaded meat cutlet, likely a pork or beef steak, is being cooked in a skillet, The cutlet is coated in a golden brown breadcrumb mixture and is sizzling in hot oil, A pair of tongs is being used to flip the cutlet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for five to seven minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove the steaks from the pan, and keep warm. Repeat with the remaining oil and steaks.<\/p>\n<h3>Step 4: Make the gravy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060167\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_7.jpg?fit=700%2C1024\" alt=\"overhead shot of a small saucepan on an electric induction cooktop, The saucepan contains melted butter and a sprinkling of flour, The butter is a golden brown color, and the flour is a white powder, The mixture is starting to bubble and sizzle, indicating that it is heating up\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Meanwhile, melt the butter in a small saucepan. Stir in the flour until smooth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060168\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_8.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a hand pouring a liquid into a saucepan on an electric induction cooktop. The saucepan contains a mixture of melted butter and flour, and the liquid is being added gradually while whisking; The liquid appears to be milk or cream, and the mixture is starting to thicken;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Gradually add the milk. Bring the mixture to a boil over medium heat. Cook and stir for two minutes or until thickened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060169\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_9.jpg?fit=700%2C1024\" alt=\"overhead shot of a saucepan on an electric induction cooktop, The saucepan contains a creamy white sauce, and a variety of dried herbs and spices are being stirred into it using a spatula, The herbs and spices include dried oregano, dried thyme, and possibly other spices, The sauce is simmering gently, and steam is rising from the saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper. Simmer, uncovered, for four to five minutes, stirring occasionally.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060159\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVP24_2078_MR_09_23_1.jpg?fit=700%2C1024\" alt=\"overhead shot of plate of Country-Fried Steak with White Gravy is showcased, The steak is breaded and pan-fried, resulting in a golden brown exterior and a tender interior, A generous pool of creamy white gravy covers the steak;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Serve the gravy with the steaks.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make a brown gravy:<\/strong> To ramp up the beefy vibes in the gravy, use beef broth instead of milk.<\/li>\n<li><strong>Use another cut of beef:<\/strong> Cube steak is traditional for country-fried steak, but you can use any type of steak. Cut the meat into 4-ounce pieces, and gently pound it with the spiky end of a meat tenderizer until the steak is 1\/4-inch thick. Try making country-fried steak with top round, top sirloin or even more expensive steaks like beef tenderloin or ribeye.<\/li>\n<\/ul>\n<h2>How to Store Country-Fried Steak<\/h2>\n<p>Store leftover country-fried steak and gravy in separate airtight containers for up to four days. If stored together, the breaded coating will absorb the gravy and gain a soggy texture. Reheat the steaks in a skillet on the stovetop over medium heat until crisp and warmed through. Gently reheat the gravy in a saucepan or the microwave, stirring frequently.<\/p>\n<h2>Can you freeze country-fried steak?<\/h2>\n<p>Country-fried steak freezes well, but the dairy-based gravy can become gritty when thawed. Freeze the steaks in a freezer-safe container for up to three months. Thaw in the refrigerator, and reheat as directed.<\/p>\n<h2>Country-Fried Steak Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060160\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVP24_2078_MR_09_23_2.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a delicious Country Fried Steak served on a plate, A breaded and pan-fried steak patty is generously covered in a creamy white gravy, The steak has a golden brown exterior and appears tender and juicy;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you keep the breading from falling off country-fried steak?<\/h3>\n<p>Starting with dry steaks is the best way to ensure the breading will stick to country-fried steak. Pat the steaks dry with paper towels before coating them in flour. You can also rest the steaks after dredging them. Letting the steaks rest on a wire rack for 30 minutes gives the flour a chance to hydrate.<\/p>\n<h3>Is country-fried steak the same as Salisbury steak?<\/h3>\n<p>Country-fried steak and Salisbury steak are both typically served with brown gravy, but they are very different dishes. Country-fried steak is made with breaded and pan-fried cube steak. On the other hand, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salisbury-steak-with-onion-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/salisbury-steak-with-onion-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">Salisbury steak<\/a>\u00a0is made with a ground beef patty that&#8217;s seared in oil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This country-fried steak recipe features tender cube steaks coated in a crispy flour-and-cornmeal breaded coating and smothered in a rich, beefy gravy. Serve it as a cozy dinner with mashed potatoes, or top it with fried eggs for breakfast.<\/p>\n","protected":false},"author":7954,"featured_media":2058163,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,304328,304292,304338,304390,303966,304368,303887,306848,304268,307307,304197,304350,324623,304388,304020,307325,304005,304150,303883,304353,304403],"categories-v2":[310347,308319,308984,308481,308305,308992,308761,308495,308745,308478,309603,259483,310342,339209,309001,309177,308752,308594,310364,308549,309434,308476,309005,308812],"coauthors":[50034],"recommended_recipes":[{"post_title":"Chicken-Fried Steak & Gravy","post_link":"\/recipes\/chicken-fried-steak-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_120399_JuliaHartbeck_7.jpg"},{"post_title":"Steak Stir-Fry","post_link":"\/recipes\/steak-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Steak-Stir-Fry_EXPS_FT24_8588_JR_0308_2.jpg"},{"post_title":"Chicken-Fried Elk Steaks","post_link":"\/recipes\/chicken-fried-elk-steak\/","post_image":"\/wp-content\/uploads\/2025\/05\/Chicken-Fried-Elk-Steaks_EXPS_FT25_279706_JR_0507_8.jpg"},{"post_title":"Southern Fried Okra","post_link":"\/recipes\/southern-fried-okra\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Country Fried Chicken","post_link":"\/recipes\/country-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Country-Fried-Chicken_EXPS_FT23_2354_ST_0802_1.jpg"},{"post_title":"Baked Steak","post_link":"\/recipes\/baked-steak\/","post_image":"\/wp-content\/uploads\/2024\/09\/Baked-Steak_EXPS_FT24_277371_EC_0905_5.jpg"},{"post_title":"Southwest Steak","post_link":"\/recipes\/southwest-steak\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps42696_SD143205C01_29_6bC_RMS.jpg"},{"post_title":"Southern  Fried BLT","post_link":"\/recipes\/southern-fried-blt\/","post_image":"\/wp-content\/uploads\/2017\/09\/Southern-Fried-BLT_EXPS_SDJJ17_121208_C02_09_1b.jpg"},{"post_title":"Southern-Fried Salmon Patties","post_link":"\/recipes\/salmon-cakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Salmon-Cakes_EXPS_FT23_4427_ST_5_19_1.jpg"},{"post_title":"Chicken-Fried Cube Steaks","post_link":"\/recipes\/chicken-fried-cube-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_9186_PhotographerAshiaAubourg_1.jpg"},{"post_title":"Cajun Country Fried Chicken","post_link":"\/recipes\/cajun-country-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cajun-Country-Fried-Chicken_EXPS_FT23_7152_ST_0802_3.jpg"},{"post_title":"Stir-Fried Steak & Veggies","post_link":"\/recipes\/stir-fried-steak-veggies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps41505_SD153208D08_15_3b.jpg"},{"post_title":"Pan-Fried Venison Steak","post_link":"\/recipes\/pan-fried-venison-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41468_TH1421355D47D.jpg"},{"post_title":"Southern Barbecued Chicken","post_link":"\/recipes\/southern-barbecued-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25399_CW10585D29C.jpg"},{"post_title":"Country-Style Chicken","post_link":"\/recipes\/country-style-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27724__QC854037D68C-1.jpg"},{"post_title":"Southwest Steak & Potatoes","post_link":"\/recipes\/southwest-steak-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Southwest-Steak-Potatoes_exps57814_TH143192B02_07_9bC_RMS.jpg"},{"post_title":"Oven-Fried Ranch Steak","post_link":"\/recipes\/oven-fried-ranch-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/Oven-Fried-Ranch-Steak_EXPS_TOHESCODR22_30261_MD_02_10_5b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Southern-Country-Fried-Steak_EXPS_THVP24_2078_MR_09_23_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-steaks\/","name":"Country-Fried Steak","datePublished":"2018-01-01","dateModified":"2024-10-09","prepTime":"PT30M","cookTime":"PT0M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Southern-Country-Fried-Steak_EXPS_THVP24_2078_MR_09_23_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This country-fried steak recipe features tender cube steaks coated in a crispy flour-and-cornmeal breaded coating and smothered in a rich, beefy gravy. Serve it as a cozy dinner with mashed potatoes, or top it with fried eggs for breakfast.","recipeIngredient":["5 tablespoons all-purpose flour, divided","1\/4 cup cornmeal","1\/2 teaspoon salt","1\/4 teaspoon pepper","4 beef cube steaks (4 ounces each)","1 large egg white","1 teaspoon water","2 tablespoons canola oil, divided","GRAVY:","1 tablespoon butter","2 tablespoons all-purpose flour","1-1\/2 cups 2% milk","1 teaspoon beef bouillon granules","1\/2 teaspoon dried marjoram","1\/4 teaspoon dried thyme","1\/8 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Dredge the steaks in flour","text":"Combine 3 tablespoons flour, cornmeal, salt and pepper, and set aside. Coat the steaks with the remaining flour. Editor's Tip: Pat the steaks well dry with a paper towel before coating them with flour. Any excess moisture can cause the breading to fall off after frying the steaks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Dredge the steaks in cornmeal","text":"Beat the egg white and water. Working with one steak at a time, dip the steaks into the egg mixture, then dredge them in the cornmeal mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the steaks","text":"In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for five to seven minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove the steaks from the pan, and keep warm. Repeat with the remaining oil and steaks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the gravy","text":"Meanwhile, melt the butter in a small saucepan. Stir in the flour until smooth. Gradually add the milk. Bring the mixture to a boil over medium heat. Cook and stir for two minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper. Simmer, uncovered, for four to five minutes, stirring occasionally. Serve the gravy with the steaks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Country-Fried-Steak_THVS24_2078_MR_09_23_7.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 370 calories","fatContent":"17g fat (6g saturated fat)","cholesterolContent":"84mg cholesterol","sodiumContent":"612mg sodium","carbohydrateContent":"22g carbohydrate (5g sugars","fiberContent":"1g fiber)","proteinContent":"32g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.5555556,"reviewCount":18,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Country-Fried Steak","description":"Checkout this video for how to make Country-Fried Steak.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/9iR8nukD\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/9iR8nukD-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rxmom3"},"reviewBody":"My family really likes this recipe, especially the flavor or the gravy. I\u2019ve been making it for many years. I usually double the coating, however.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cast_iron_king"},"reviewBody":"I rate this as a good recipe with a couple codicils.  I made the full recipe of coating but only used two cube steaks, and, while there was leftover coating, it would not have been enough to coat two more steaks as the full recipe calls for.  Just eyeballing it, I could tell that one tablespoon of oil wasn't going to be enough to cook the steaks.  I upped the oil to a good 1\/8 inch depth in the skillet, and that did the trick.  Finally, the marjoram\/thyme gravy, while not bad at all, just didn't seem to pair well with this dish.  I realize, that's just  personal preference, but I feel this would have been better served with a simple peppered white gravy made from the drippings in the skillet.  Overall a perfectly serviceable recipe that just wasn't to my personal liking.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cr_1295"},"reviewBody":"Turned out good but not very crisp and definitely not very flavorful...but still good and at least it used up the cubed steak we had...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mollycansing"},"reviewBody":"we found that the flour and cornmeal mixture wasn't enough to coat 2 cutlets and only makes a small amount of gravy. Needed to increase recipe to fix 2 cutlets. Very good though after all is done.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cr_1295"},"reviewBody":"Didn't really turn out the way I had hoped :(  Kind of disappointed with this recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"singinslou86"},"reviewBody":"The outside of the steaks burnt before the inside was done cooking.  I followed the instructions to a \"t\", and it didn't turn out at all, and I feel like I invested a LOT of time in this.  The gravy was absolutely horrible.  I dumped out the entire thing and made up my own gravy (which was WAY better).  Maybe I just don't have a taste for marjoram\/thyme in my gravy...maybe I'm a pepper gravy type of person, but I couldn't bear the thought of serving it to anyone in my house.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"voodoowitch"},"reviewBody":"Bland and pretty much awful. Not how I was hoping they would turn out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Candy Foulke","givenName":"Candy","familyName":"Foulke"},"reviewBody":"I made this but I used FREDAGABLE's twist and used 3 whole eggs with a bit of milk as a wash. I dredged them in the seasoned flour - then egg wash- then the flour again and fried them in my electric skillet until brown and crispy. I made the gravy using the pan drippings, my leftover flour (from dredging the meat) and milk.  I served it with green beans and bacon, hot biscuits with apple butter, and it was delicious, my husband loved it too, and I will be definitely be making this again.....not a fancy meal, but definitely comfort food at it's best.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lisa53202"},"reviewBody":"This is another family favorite I made many times when our children still lived at home.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"k8blujay"},"reviewBody":"I have made this recipe many times for me and my husband (I only use 2 cubed steaks then) and we love it. The gravy is awesome too. When my father in law made chicken fried steaks his way I made this gravy and everyone loved it. Will definitely keep making this recipe again and again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chazmania"},"reviewBody":"this was very easy and good i add a little more spices to gravy and gave it more kick.very good recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vwgirl9"},"reviewBody":"My husband really liked it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sreadling"},"reviewBody":"I am so happy to find this recipe again.  I first started making it in the late 1990's.  I originally clipped it out of the Taste Recipes Magazine.  Over the years, it got torn and 1\/2 the ingredient list was missing.  I am so happy to find it again.  We are having country fried steaks tonight for dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"slocook805"},"reviewBody":"As written this is bland and the serving is very skimpy.  I use 1\/2 cup of flour and 6 ounce minimum sized pounded round steaks or pork sirloin steaks. Also add garlic and onion powders to the dredge. It takes about 1 cup of a 50\/50 mixture of canola oil and bacon fat to truly fry these up right. For the gravy I use about 1\/4 cup of drippings left from frying the steaks with an equal amount of flour seasoned to taste and swap out the 2% milk for half and half and end up with a lot of nice rich comforting gravy because we like our country fried steaks smothered in gravy and also serve mashed potatoes and biscuits along side and they require lots of gravy also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mommy2princess"},"reviewBody":"This is great warm food for a cool fall day!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grandmawayne"},"reviewBody":"Good but too bland.  I make mine very similar except cut steak into 1 1\/4\" wide strips (finger steaks), sprinkle with garlic powder & steak seasoning like McCormick's, dredge in flour, then egg wash, then flour (no cornmeal).  Fry in hot oil 3-5 minutes per side.  I generally add more seasoning as I cook them.  Make milk gravy & use to dip steak into.  YUM!!!  Note:  these are made with cubed steak which takes very little time to cook.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FREDAGABLE"},"reviewBody":"I HAVE MADE CHICKEN FRIED STEAK FOR RESTRURANTS, WHEN I WAS A COOK @ A LOCAL ONE IN THE NORTHWEST.NOTE: WE USE MUCH MORE FLOUR ABOUT 2 CUPS OR MORE. ( BETTER TO TOSS EXCESS FLOUR OR USE IT FOR YOUR GRAVY AS I DO, THAN TO TOSS ENTIRE DINNER)WE SEASON WITH SALT AND PEPPER TO TASTE, MIX IT WELL. SET ASIDE.IN AN 8X8 GLASS BAKING DISH. WE BEAT UP 3 EGGS OR MORE AS NEEDED. PLACE THIS IN A 2ND 8X8 PAN.WE TAKE OUR CUBE STEAKS AND POUND THEM OUT WITH A PIE ROLLER TO GOOD SIZE.WE FLOUR THEM IN FLOUR MIXTURE AND THEN IN EGG MIXTURE AND DOUBLE DIP THEM WHICH IS REPEATING THIS DIPPING METHOD, ONCE AGAIN.THEN WE PLACE THEM IN A MEDIUM HIGH HEATED SKILLET, WITH 1\/4 OR SO CUP OF OIL. ( MORE IF NEEDED)... COOK  TILL GOLDEN BROWN.THIS METHOD HAS NEVER FAILED ME.SECRET TO GOOD GRAVY IS: JUST MELT GREASE OR BUTTER OVER \"LOW HEAT\". (HIGH HEAT WILL CAUSE LUMPS.)ADD FLOUR (MIXTURE ABOVE NO WASTE THIS WAY) TO MAKE A PASTE....(THIS IS CALLED A RUE)THEN ADD: ONLY COLD MILK AND STIR WITH A SPATULA TIL THICKENED,  OVER MEDIUM HEAT. ADD MORE MILK IF GETTING TOO THICK. STIR CONSTANTLY...NO LUMPS. ...FOR ME EVER,\"UNLESS YOU HAVE YOUR HEAT TOO HIGH\".  REMEMBER ALWAYS USE \"COLD\" LIQUID, AND STIR CONSTANTLY. I GOT THE HIGHEST RATINGS FOR THESE CHICKEN FRIED STEAKS.  THIS IS MY SUGGESTIONS FOR CHICKEN FRIED STEAKS.... ALWAYS PERFECT.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"greeneyes06"},"reviewBody":"I found this recipe to be difficult. First, I had problems with ingredients, because it seemed like no matter what the recipe called for, it wasn't enough. For example, the water and egg mixture only cover 3 cube steaks instead of all 4. Also, when making the gravy the recipe says to melt the butter, then stir in flour until smooth, but instead of comming out smooth it just clumps up. No matter what I did, I had lumpy gravy, because the flour\/butter mixured never fully combined with the milk. After cooking the steaks they ended up with hardly any breading on them b\/c there wasn't enough ingredientsto cover them to begin with. After all this, I ended up throwing everything in the garbage, without even taking a bite. Disappointing, I was really looking forward to this recipe.Maybe it's just me, but I think the recipe needs re-working.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Country-Fried Steak","description":"Checkout this video for how to make Country-Fried Steak.","url":"http:\/\/content.jwplatform.com\/videos\/9iR8nukD-3rTW9UQq.mp4","duration":"1m40s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/1f1s2daww77ho1rf7ax2214b68vep4ie.jpg","advertising":"","jw_id":"9iR8nukD","jw_url":"http:\/\/content.jwplatform.com\/videos\/9iR8nukD-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/9iR8nukD\/poster.jpg?width=720","jw_publish_date":"2024-11-26T00:00:00"},"rms_legacy_id":"2078","romance_copy_dek":"This country-fried steak recipe features tender cube steaks coated in a crispy flour-and-cornmeal breaded coating and smothered in a rich, beefy gravy. 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Adding beef bouillon granules creates a rich, beefy gravy.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-steaks\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-10-09T14:18:42+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Southern-Country-Fried-Steak_EXPS_THVP24_2078_MR_09_23_1.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Southern-Country-Fried-Steak_EXPS_THVP24_2078_MR_09_23_1.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"7 minutes","Written by":"Lindsay D. Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-steaks\/","url":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-steaks\/","name":"Country-Fried Steak Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-steaks\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-steaks\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Southern-Country-Fried-Steak_EXPS_THVP24_2078_MR_09_23_1.jpg","datePublished":"2017-09-08T00:00:00+00:00","dateModified":"2024-10-09T14:18:42+00:00","description":"Our country-fried steak recipe uses a flour and cornmeal coating to create crispy pan-fried cube steaks. 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