Country Fried Cube Steak Recipe

At first glance, you might think of country fried steak as an easy dish to whip up at home. After all, how hard can it be to fry a steak instead of grilling it? Well, country fried steak actually requires a careful pounding of the meat to ensure it's flat, a two-step breading process that involves an egg dip and a flour and spice mixture, a homemade gravy, and a careful selection of foods with which to pair the meat. But, the extra preparation is so worth it.

Chef and recipe developer Mackenzie Ryan of Food Above Gold says, "The process definitely looks a little intimidating, but as long as you aren't rushing it or trying to fit too many pieces of cubed steak into the pan at once, you create a rhythm." And that rhythm will lead to a superlative fried steak that will thrill your friends, family, and your own palate as well. If you carefully set up ahead of each step, and you follow the recipe closely, you'll have no problem preparing this classic American comfort food staple.

As far as how to build a whole meal around country fried cube steak, Ryan has some tasty ideas for you. She says, "A starch that can help soak up the gravy is great. That can be mashed or roasted potatoes, or a nice rice blend. For veggies ... try some Brussels sprouts, a kale salad, broccoli, or lightly roasted carrots."

This recipe calls for four cube steaks, plenty of all-purpose flour, some cayenne pepper, paprika, dried parsley, eggs, milk, salt and pepper to taste, canola oil for frying, and fresh parsley as a garnish.

Now, in case you were wondering what a cube steak is, it's a tough cut of meat that's typically taken from the cow's rear leg (via The New York Times). This recipe calls for pounding and flattening of the beef, so you'll end up with a pleasantly tender, tasty piece of meat that's also pleasantly affordable.

Start off by preheating the oven to 300 F, setting out a paper towel-lined plate, and readying a baking sheet. Next, sandwich the cube steaks between two pieces of plastic wrap, and use a meat mallet to pound them to between a ¼ and ½-inch thickness.

In a flat-bottomed bowl, stir together the flour, cayenne, paprika, and dried parsley, and set the mixture aside. Then, in a separate bowl, add a splash of water to the eggs, and whisk them until they're well-beaten. Set the bowl next to the flour mixture. Reserve 3 tablespoons of the flour mixture for later use before moving to the active cooking.

Now, heat the oil in a pan over medium heat, warming it until it splatters when flour is sprinkled in.

Season both sides of the cube steaks with salt and pepper, then press one of the cube steaks into the flour blend, flip it, and repeat on the other side. Next, transfer it to the egg mixture, and coat both sides well. Let any excess drip off. Then, move the cube steak back to the flour mixture, and press it down to coat both sides again.

Move the steak into the hot oil, and use a spoon to lightly splash some onto the top of the steak. Cook until the flour mixture is golden-brown on the bottom, for about three to four minutes, then flip the meat and repeat the process on the other side.

Transfer the cooked steak to the plate lined with paper towels. Repeat this process until all the steaks are cooked, then transfer them to the baking sheet and put them in the oven to stay warm.

Once the steaks are all cooked and warming in the oven, drain off all but 3 tablespoons of the oil. Return the pan to the stove over medium heat, and stir in the reserved flour mixture, cooking the gravy until it looks and smells slightly toasted, which will take about one minute. 

Next, whisk in the milk until the mixture is smooth, and then let it simmer until the gravy is reduced by ⅓ and thickened. Season with salt and pepper to taste.

Serve each cube steak with a healthy ladle full of gravy, and top with extra fresh cracked black pepper in addition to fresh parsley for garnish. Of course, don't forget to serve the starch and veggie sides of your choice to complete this delectable meal.