Country Fried Steak and Milk Gravy Recipe

Cube steak: A tenderized cut of beef, perfect for frying.

All-purpose flour: Used for dredging the steaks and thickening the gravy.

Salt: Enhances the flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a subtle garlic flavor to the steaks.

Buttermilk: Adds tanginess and helps tenderize the meat.

Beaten eggs: Helps the flour adhere to the steaks.

Vegetable oil: Used for frying the steaks to a golden brown.

Milk: The base for the creamy gravy.

When making country fried steak, ensure that the oil is at the right temperature before frying. If the oil is too cool, the steaks will absorb too much oil and become greasy. If it's too hot, the exterior will burn before the inside is cooked through. A good way to test the oil is to drop a small piece of flour into the pan; if it sizzles and turns golden brown within a few seconds, the oil is ready.

• cube steak - Substitute with ground beef patties: Ground beef patties can be used as they provide a similar texture and flavor when breaded and fried.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional benefits.

• salt - Substitute with sea salt: Sea salt can be used for a more natural flavor and texture.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• garlic powder - Substitute with onion powder: Onion powder can be used for a different but complementary flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt can be thinned with a little water to mimic the tangy and creamy consistency of buttermilk.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used as a vegan alternative that helps bind the ingredients.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good alternative for frying.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to thicken the gravy, providing a smooth texture.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free alternative that still provides a creamy consistency.

• salt - Substitute with kosher salt: Kosher salt can be used for a more subtle and less intense salty flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can be used for a spicier kick, though it will add more heat than black pepper.

• Allow the country fried steak and milk gravy to cool completely before storing. This prevents condensation, which can make the coating soggy.

• For the country fried steak:

  • Wrap each piece individually in plastic wrap or aluminum foil to maintain its crispiness.
  • Place the wrapped steaks in an airtight container or a resealable plastic bag. This helps to prevent freezer burn and keeps the steaks fresh.
  • Label the container with the date to keep track of storage time.

• For the milk gravy:

  • Transfer the gravy to an airtight container. Leave a little space at the top to allow for expansion if freezing.
  • Label the container with the date.

• Store the country fried steak in the refrigerator for up to 3-4 days. If freezing, they can be stored for up to 2-3 months.

• Store the milk gravy in the refrigerator for up to 3-4 days. If freezing, it can be stored for up to 1 month.

• To reheat the country fried steak:

  • Preheat your oven to 375°F (190°C).
  • Place the steaks on a baking sheet lined with parchment paper or a wire rack to keep them crispy.
  • Heat for about 15-20 minutes or until warmed through.

• To reheat the milk gravy:

  • Transfer the gravy to a saucepan.
  • Heat over medium-low heat, stirring occasionally, until warmed through. If the gravy is too thick, add a splash of milk to reach the desired consistency.

• For a quick meal, you can reheat the country fried steak in the microwave:

  • Place the steak on a microwave-safe plate.
  • Cover with a microwave-safe lid or another plate to prevent splattering.
  • Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For the milk gravy, you can also use the microwave:

  • Transfer the gravy to a microwave-safe bowl.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  • Heat on medium power for 1-2 minutes, stirring halfway through. Add a splash of milk if needed to adjust the consistency.

• Preheat your oven to 350°F (175°C). Place the country fried steak on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Place the steak on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• To reheat the milk gravy, pour it into a small saucepan. Warm over low heat, stirring occasionally to prevent it from sticking or forming lumps. If it becomes too thick, add a splash of milk to reach the desired consistency.

• Alternatively, you can reheat both the steak and gravy together in a skillet. Place the steak in the skillet over medium heat and pour the gravy over the top. Cover and heat for about 5-7 minutes, turning the steak halfway through to ensure even heating.

• Frying pan: A large, heavy-bottomed pan is essential for frying the steaks evenly and achieving a golden brown crust.

• Tongs: Useful for flipping the steaks in the hot oil without splashing or damaging the coating.

• Mixing bowls: Needed for dredging the steaks in flour and for mixing the buttermilk and beaten eggs.

• Whisk: Ideal for blending the flour into the milk to create a smooth gravy.

• Measuring cups: Necessary for accurately measuring the flour, buttermilk, and milk.

• Measuring spoons: Important for measuring the salt, pepper, and garlic powder precisely.

• Paper towels: Handy for draining the fried steaks to remove excess oil.

• Plate: Used to keep the fried steaks warm while preparing the gravy.

• Spatula: Useful for stirring the flour into the oil and drippings to make the gravy.

• Stove: Required for heating the oil and cooking the steaks and gravy.

• Knife: Needed for any trimming or preparation of the cube steaks before seasoning.

Prepare ingredients in advance: Measure and mix flour, salt, pepper, and garlic powder ahead of time to streamline the process.

Use a thermometer: Ensure the oil is at the right temperature for frying to avoid undercooking or burning the steaks.

Double dredging station: Set up two separate stations for dredging and coating to speed up the process.

Preheat oven: Keep the oven warm to hold the steaks while you make the gravy.

Whisk continuously: Stir the gravy constantly to prevent lumps and ensure a smooth texture.