Country-Fried Steak

Serve the gravy over the top of the steak, with mashed potatoes and your favorite vegetable on the side.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 1 1⁄2 lbs. round steak
  • 1 cup plus 3 Tbsp. all-purpose flour, divided
  • 3⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 large egg, beaten
  • 1⁄2 cup vegetable oil
  • 2 Tbsp. unsalted butter
  • 1 cup whole milk
  • 1⁄2 cup beef broth


  • Cut steak into 4 portions. Place between 2 pieces of plastic wrap. Using a meat mallet, flatten to about 1⁄2-inch thickness.
  • In a large, shallow bowl, combine 1 cup flour with salt and pepper. Dredge steaks in seasoned flour. Dip in beaten egg, then dredge again in flour mixture.
  • Heat oil in a large, heavy skillet. Using tongs, put steaks in oil. Cook steaks, turning once to brown both sides. Lower heat to medium-low, cover, and continue to cook for about 3 to 4 minutes until steaks are cooked through. Move steaks to paper towels on a warm platter; cover with foil.
  • Drain off all but 1 tablespoon of the oil and add butter. Add remaining 3 tablespoons flour, stirring and scraping the bottom of the skillet to loosen any browned bits. Cook flour, stirring for 1 minute. Stir in milk and broth; cook, stirring constantly, until thickened and bubbly. Serve steaks with gravy.