She Strengthens

Transforming Tough Cuts into Tender Delights

The Art of Country Fried Steak

In the heart of Southern cuisine lies a beloved dish that elevates humble ingredients into a culinary masterpiece. Country fried steak, a staple of Southern diners, takes a budget-friendly cut of beef and turns it into a mouthwatering, flavorful meal.

The Magic of Pounding and Coating

Thinly sliced beef rounds are pounded to tender perfection, then coated in a seasoned flour mixture that adds depth and richness. A crispy, golden-brown crust forms when the steak is pan-fried to perfection. To complete this comfort food classic, a creamy country gravy is served on the side, infused with the subtle kick of cayenne pepper and the warmth of freshly ground black pepper.

Selecting the Right Cut

When shopping for beef, look for the top round, also known as London broil, which offers the most tender texture among the round cuts. These cuts, located on the hind leg of the cow, can be tougher in texture, but with the right preparation, they become a culinary delight.

Special Equipment Needed

A meat mallet with a studded side is essential for pounding the steak to the perfect thickness. This simple tool makes all the difference in achieving that tender, fall-apart texture.

Country Gravy Recipe

To make the gravy, melt 4 tablespoons of unsalted butter in a large frying pan over medium heat. Whisk in 1/4 cup of all-purpose flour, 2 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/8 teaspoon of cayenne pepper. Cook for 6 minutes, whisking frequently, until the mixture turns dark golden brown and the flavors are toasted. Slowly pour in 3 cups of whole milk, whisking constantly, and bring to a simmer. Let cook for 1 minute, then season with additional salt and pepper as needed. Keep warm over low heat while preparing the steak.

Steak Preparation

In a shallow dish, whisk together 1 cup of whole milk, 1 cup of all-purpose flour, 1 1/2 teaspoons of freshly ground black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of kosher salt, and 1/4 teaspoon of cayenne pepper. Dip each piece of beef into the flour mixture, then the milk, and finally back into the flour mixture, shaking off excess. Heat 3/4 cup of vegetable oil in a large frying pan over medium-high heat until shimmering. Fry 2-3 pieces of meat at a time until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack, season with salt, and cover with aluminum foil to keep warm. Serve immediately, smothered in the country gravy.

A Hearty, Comforting Meal

Country fried steak, paired with creamy mashed red potatoes or buttermilk biscuits, becomes a satisfying, comforting meal that’s sure to become a family favorite. With its rich flavors and tender texture, this Southern classic is a testament to the power of culinary creativity and resourcefulness.