This is classic southern comfort food at its best. A thin cut of steak breaded and covered with grandma’s gravy is a treat that I enjoy each time I return to the south. Country Fried Steak, also known as Chicken Fried Steak, typically uses cube steak battered with a special mix of flour and spices. For my recipe, we are using a “breakfast steak”. It’s much more tender than cube steak and makes for a very tasty fried steak.
- 2 Breakfast Steak (Cube Steak)
- 3 Eggs
- 1/4 Cup Milk
- 1 1/2 Tsp Seasoned Salt
- 1 1/2 Tsp Onion Powder
- 1 1/2 Tsp Garlic Powder
- 1 1/2 Tsp Montreal Steak Seasoning
- 1 Sleeve Saltine Crackers
- Vegetable Oil
- 1/4 Cup Bacon Grease (or Veg Oil)
- 3/4 Cup All-Purpose Flour
- 3 Cup Milk
- Kosher Salt
- Fresh Ground Pepper
- Combine the the egg and milk in a shallow bowl and then set aside.
- Crush the saltine crackers and place onto a plate.
- Mix the flour, seasoned salt, onion powder and steak seasoning well and put onto a separate plate.
- Dip the steak into the egg mixture. Then coat well with flour. Dip the steak back into the egg mixture again and then coat them with the crushed saltine crackers. Let sit for about 4-5 minutes. This will allow the crackers to stick to the steak better.
- Fill a skillet with about 1/4 inch of oil. Heat the oil over medium-high heat, and fry the steaks until they are golden brown on both sides-- about 3-4 minutes per side.
- Note: Center should read 160 degrees F (70 degrees C).
- While the steaks are frying let's start the gravy. Add the bacon grease to a sauce pan over low-medium heat. Add the flour and stir constantly until all the lumps are gone and the mixture is smooth. Add a teaspoon of salt and pepper.
- Add the Milk, a little at a time, and stir constantly until it starts to thicken. Then, add the remainder of the milk and continue stirring until it begins to thicken again.
- Once the thickness is to the consistency that you desire, salt and pepper to taste and remove from the heat.
- If the steaks are done while you are still making the gravy that is just fine. Remove the steaks and place onto a paper towel and let it rest for at least 2-3 minutes.
- Place the the steak on a plate and pour over the gravy.