Country Fried Steak White Gravy (Print Version)
Tender marinated beef with crispy coating, fried to golden and topped with creamy white gravy.
# Ingredients:
Marinade
01 -
4-5 beef cubed steaks (approx. 170-225 g each)
02 -
360 ml buttermilk
03 -
15 ml hot sauce
04 -
15 ml seasoned salt
Batter
05 -
2 large eggs
06 -
1.2 g cornstarch (¼ teaspoon)
07 -
180 g all-purpose flour (1 ½ cups)
08 -
15 ml seasoned salt
09 -
10 ml onion powder
10 -
10 ml garlic powder
White Gravy
11 -
60 ml oil drippings
12 -
30 g all-purpose flour (¼ cup)
13 -
480 ml whole milk
14 -
Salt and black pepper to taste
Frying
15 -
Vegetable oil, enough for 2.5 cm (1 inch) depth frying
# Instructions:
01 -
Combine buttermilk, hot sauce, and seasoned salt in a mixing bowl or sealable bag. Add beef steaks ensuring full coverage. Refrigerate for at least 6 hours or overnight.
02 -
In a shallow dish, whisk eggs with cornstarch until smooth. In a separate dish, combine flour, seasoned salt, onion powder, and garlic powder evenly.
03 -
Dredge each steak in seasoned flour, shaking off excess, then dip into the egg mixture allowing the excess to drip. Repeat flour and egg coating once more. Rest coated steaks for 15 minutes to set the crust.
04 -
Heat vegetable oil in a skillet to 175°C (350°F), testing readiness with a pinch of flour. Fry steaks in batches for 3–5 minutes per side until golden and internal temperature reaches 74°C (165°F). Drain on paper towels.
05 -
Discard excess oil leaving 60 ml in skillet. Over low heat, whisk in flour and cook 2–3 minutes. Gradually add milk while stirring, simmer until thickened. Season with salt and pepper.
06 -
Pour white gravy over fried steaks and serve immediately.
# Notes:
01 -
Resting the coated steaks before frying helps the batter adhere and improves crunchiness.