Description
A comforting Southern classic with tender beef steaks, seasoned flour crust, and creamy sausage gravy.
Ingredients
- 4 beef steaks (cube steak or thinly tenderized round; about 4–6 oz each)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar as a quick soured milk)
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional)
- Salt and pepper, to taste (about 1 teaspoon salt total for the flour mix)
- 1–2 large eggs (optional—for an egg wash if you like a thicker bind)
- Oil for frying (vegetable, canola, or peanut oil; enough to coat the pan 1/2–1 inch)
- 2 cups sausage gravy (store-bought or homemade)
- Optional: eggs for serving, mashed potatoes, biscuits, or steamed vegetables
Instructions
- Marinate the steaks. Put steaks in a shallow dish. Pour the buttermilk over them. Cover and refrigerate at least 1 hour, or up to overnight.
- Mix the dry coating. In a wide shallow bowl, whisk together 1 cup flour, paprika, garlic powder, onion powder (if using), and a generous pinch of salt and pepper.
- Optional egg wash. Beat eggs in a second shallow bowl if you prefer a thicker crust. Dredge method: flour → egg → flour.
- Heat the oil. Pour oil into a large skillet to a depth of about 1/2 inch. Heat over medium to medium-high until it reaches 350–375°F (175–190°C) or a small pinch of flour sizzles immediately when added.
- Dredge steaks. Remove steaks from buttermilk, letting excess drip off. Lightly dust with plain flour, then press into the seasoned flour on both sides. For extra-crisp crust, dip in egg, then press into the seasoned flour again. Shake off excess.
- Fry in batches. Place steaks gently into the hot oil. Don’t crowd the pan. Fry about 3–4 minutes per side, until golden brown and crisp. Adjust time for thickness. Use a thermometer: aim for an internal temperature of 145°F (63°C).
- Drain and rest. Transfer cooked steaks to a rack or paper towels to drain. Let rest 3–5 minutes.
- Make or heat gravy. Warm sausage gravy on the stovetop. Spoon a generous ladle over each steak when serving.
- Serve. Plate steaks with mashed potatoes, eggs, biscuits, or greens. Top with gravy and enjoy immediately.
Notes
For gluten-free, use rice flour or a GF flour blend. For dairy-free, substitute dairy-free milk + vinegar as buttermilk. Cube steak is traditional; if using thicker steaks, pound to 1/4–1/3 inch for even frying.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern