I’m a Southern boy at heart, and one of my favorite meals from childhood is country fried steak. Like many Southern dishes, country fried steak came about as a way to make something delicious out of inferior ingredients. Although cardiologists might shriek in horror at the fat content of this dish (and honestly, you just can’t eat country fried steak every day), it’s simply delicious… and cheap to make, too!
1 cup flour
Cayenne pepper (optional)
3 tablespoons milk
1 Ziploc bag
1 small bowl
2 shallow dishes or plates
1 deep skillet (cast iron preferred)
1) Put the flour in a Ziploc bag. Add the salt, pepper and cayenne to the flour. Seal the bag and shake vigorously to mix.
2) Crack the egg into a bowl and beat slightly. Add the milk, then continue beating until thoroughly mixed.
3) Put about an inch of vegetable oil in the cast iron skillet (you could always use lard or shortening for best taste, although this sends the fat and calorie content through the roof!). Heat the skillet over medium high heat until the oil is hot.
4) Dump the flour mixture and egg batter into separate dishes or plates.
5) Take one of the cube steaks and drag it through the flour to coat both sides, shaking off any excess flour. Dredge the steak in the egg mixture until coated on both sides, again shaking off any excess. Put the steak back in the flour to coat again, shaking off any excess flour.
6) Place steak in hot oil. Allow to cook 2-3 minutes per side, or until golden brown.
7) Repeat with additional cube steaks.
Country fried steak is always served smothered in gravy. You can make your own from the leftover oil and some flour, or you can just use powdered gravy mix. Opinions vary widely as to which gravy you should use. Some swear by a white gravy, but I prefer brown gravy. It’s honestly your call – there’s no “wrong” answer here.