Homemade Country Fried Steak Recipe
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Country fried steak should be crispy on the outside and juicy on the inside. Classic white gravy is the perfect topping. Chef Michael shows you how to make the perfect country fried steaks, beginning with a buttermilk bath and ending with fork-tender steak with lots of crispy bits.
Get the full recipe for Country Fried Steak with White Gravy: www.certifieda...
INGREDIENTS:
• 4 (6-ounce) Certified Angus Beef ® cube steaks
• 1 1/2 cups buttermilk
• 2 eggs
• 3 teaspoons kosher salt, divided
• 1 1/2 teaspoons black pepper, divided
• 2 cups flour
• 1 teaspoon onion powder
• 2 cups peanut or canola oil for frying
• 2 tablespoons reserved cooking oil
• 1 1/2 cups whole milk
Learn more about the Cubed Steak here: www.certifieda...
Common names: swiss steak, chicken fried steak, country fried steak, milanesa, minute steak, salisbury steak
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Everyone I know for the last sixty years has called it chicken fried steak
Thank you!
Yes it's chicken fried steak not country
@@chelleroberson3222, it’s a regional difference. Just because you’ve never left Hayseed County doesn’t mean you’re an expert on what it’s called.
Every recipe I’ve seen for chicken fried steak uses ground beef. This recipe is the real deal, no matter what you call it.
Chicken-fried used as a verb as in beef fried like chicken ... 😉❤
Interesting but why didn't you show people how to cube steaks without a $3,000 machine? Cubing steak is a time honored tradition that has absolutely nothing to do with an overly expensive machine. All cubing requires is a cubing mallet. The machine is unnecessary if not superfluous. BTW I can buy cubed steak at my local Aldi or Kroger
Nice. But, instead of taking the oil to a new pan for the gravy, you should just remove all but what you need and add the flour to the original pan. That way all the good fried bits left from the cooking get used in the gravy. Put the oil into a container so you can use it again. And only one pan to clean up.
It's hot
That will make your white gravy brown and most times add a burned flavor to it. I use shortening, and strain my grease through a screen into a separate pan to make gravy with, then sprinkle the "fried bits" on top.
the oil is hot
I love this for a breakfast! With eggs, hash brown, sausage and toast!! A Diabetic's delight.
Not with hash browns it isn't
🤦♂
I like watching these videos when I'm eating. Makes me 10x hungrier. Great job.
Hah that is one way to enjoy a meal!
Even hungrier when not eating. My mouth is watering.
Best recipe that I have found for chicken fried steak. Yummy!! Thank you.
Yup, me too
I remember as a kid my mother would make use chicken fried steak with brown gravy soooooo delicious. This video brought back a lot of memories. 😃❤️✊🏾💪🏾🙏🏾
Oh my goodness my mouth is watering right now. I have been craving Country Fried Steaks for the past month. I will have to give this recipe a try. Thanks for sharing the recipe and cooking techniques.
🥩🥩🥩🥩🥩🥩
My mom use to make this when I was kid.
I think she use to fine crush saltiness crackers instead of flour.
Going to make this myself, looks so good.
Looks delicious and right to the point. Just what I like in a video.
My only nit: bigger, fresh ground pepper bits into the gravy to finish.
OMG yes I've been craving this dish, this looks so easy and delicious!!
followed the recipe and it came out absolutely amazing and it was so easy! this is a really great recipe for an absolute beginner to cooking like me
Made your recipe today. It was amazing. Not even a tiny piece of breading came off. Best birthday dinner ever.
Today is my birthday and here I am! Happy happy birthday!
@@Cat-cl7mdhere today making this for my girlfriends birthday! Happy birthday
Finally, the breading on this batch I made FINALLY adhered to the steak. Dunno if it was the double dredging or letting it sit after dredging for a while or if I got my oil temp consistent but I am impressed with this method.
It's the letting it sit. That's what you do with fried chicken or anything fried with a batter.
Wow 🤩 !!!! Just like Country Omelette Diner... Brought back memories... You did a great job! Looks delicious 🤤
Thank you 😋
Who wants to take this to the next level? Pound your steaks to about 1/4 inch thick then prepare as he states in the video. Take 6 to 8 ounces of Conecuh Brand Hickory Smoked Sausage and process it in a food processor until the bits are about the size of small English peas. Then brown them in a skillet to get all that fat rendered. Add the oil from the steaks like he does and add just enough more flour to equal the sausage fat and prepare as he did in the video. I promise you will never make plain Sawmill gravy again. We put it on biscuits,, mashed potatoes, and country-fired steak.
Mom used to make this for breakfast but with sausage gravy and a side of eggs and homefries ,best breakfast ever.
Thank you for sharing this recipe Chef. Love it!
I have been looking for this recipe for a long time, this is the way my Mother fixed these steaks when I was a kid in the 1940's, the only difference being our buttermilk was home made and the oil was lard.
Jeez...I'm dyin'. Country fried steak, with gravy.
very nice.....maybe a few drops of Franks Red Hot in gravy?
Oh man! Makes my mouth water. I love Country Fried Steak!
The Country Fried Steak is a good 😍😋🥩
I take a thin Ribeye and use a mallet to flattened it out. So, much better than the tough and fatty cube steak. Just my opinion.
I'm all for every step except I prefer to let my fried things drip dry on the cooling rack. I'll dab them with a paper towel too, but mainly I don't want the steam between the plate, paper towel, and breading to soften Everything
I also put the gravy on the mashed potatoes I have with the steak.
I have tried several recipes from TH-cam for "Country Fried Steak", but I must admit, this seems to be the best for tender meat. Thank You for the recipe! The Buttermilk Enzymes really softens the cut of meat.
Chk fried steak are one of my favorite southern foods but never attempted to cook my own, thank you for sharing your recipe and for your well presentation, I'll definitely will be cooking my own and using your recipe, thanks again, greetings from Arkansas. 👍'sup.
Made this today for lunch and it’s absolutely delicious. This recipe is a must do!!
Yall makeing me so hungry love it
Only thing missing is the biscuits and maybe some scrambled eggs. Kudos for using a cast iron skillet, best way to deep season it.
Looks so bland
I grew up in northeastern Colorado and chicken fried steak was a staple. I just can’t do the deep fried thing much anymore but when I splurge, it’s with one of these. Or a patty melt. Great video brother!
Thanks for sharing!
The only flaw I saw was you need to double the amount of gravy on that steak.
Have you seen the price of cube steak lately? It may be cheaper to pound out top sirloin as opposed to running bottom round through the jacquard knives.
I've learned I really like to use canned milk, it really hold the crust! And a little garlic to the seasoning.
Great tip!
2:38 after refrigeration and taking them out, let them cool down to room temperature
I'm an old dog that loves new tricks. Marinaded in buttermilk and using it for the dreg seems so obvious but it's new to me. Thanks for that.
Trying this tonight. Thank you!
You just know this man's significant other is happy everyday!
I have watched, saved and tried several of the Test Kitchen videos. So yummy! Had to subscribe so I don't miss on any goodies, like this one to save and try out later. Thanks for a great channel!
Thanks for subbing!
Me too! Thanks for sharing!
Looks delicious!! My husbands favorite meal, I know what’s gonna be for dinner now. Thanks for posting!!
How is it so many so called chefs get this wrong... this is chicken fried steak with gravy. Country fried steak is fried same way then put in gravy to simmer for about 25 minutes. It's so tender it falls apart.
you accidentally called it "country" fried steak when the correct term is chicken fried steak
Amen!
Great technique except the gravy. Rather than pulling 2 tablespoons of oil out, dump it all except 2 tablespoons and make your gravy in that pan. You left so much favor behind!!!
Thank you for this, my friend.
One thing, though: please actually measure the time it took to cook the roux.
You said three to four minutes. I think you will find that you actually spent less than a minute on that.
I'm not talking about what was shown on the edited video; I mean what you actually did in the kitchen.
If you had spent a full four or even three minutes with just the oil and flour, you would have ended up with a burnt nugget stinking of burnt onion powder. Actually measure it next time and you'll see.
With all due respect, instructors shouldn't guess, they should know.
This video should come with a drool warning! 😋🤤
What about Garlic Powder too.
Not using the pan you cooked the meat in for the gravy is wasting all that flavor...
Thank you for your-County Fried Steak, recipe it looks delicious 😋 God bless you! We will try this for Valentine's Day dinner 🥰✨✨✨
Chicken* fried steaks
Well you did a great job with the Chucken Fried Steak.
But the White Cream Gravy needs help.
Southern White Cream Gravy
You left all the drippings in the Steak Pan. You should have removed a but a small amount of grease in the Original Pan. That's where all the seasoning is from Cooking the Chicken Fried Steak.
this is so easy thank you!
Same batter but with SLICE SPAN ~ Rather than steak ~ Talk about favor and tender, TEXAS COUNTRY FRIED SPAM IS IT
I've always called chicken fried steak my death row meal. As in, if I were ever in death row, this would be my last meal. Chicken fried steak and eggs, scrambled, hash browns crispy (with gravy on the hash browns). With 1 biscuit and gravy, instead of toast.
Atkins no no. But my doctor says I'm very underweight. So I will splurge a snake this a d appreciate every bite👀
Who (at least anyone who isn't a vegetarian) could not like this? Country-fried steak is a wonderful meal for any occasion.
Every Professional Chef knows you season the meat or main ingredient, not the coating. We also know it takes at least 10 minutes to cook the starch flavor out of flour, not 3 or 4 minutes. At least they got the black iron right. But country fried? Never heard of it. In Texas and most of the South it's called Chicken Fried.
"It's traditionally called chicken fried steak"! I know, I'm 76 and have eaten my almost my entire life. If you don't live in the south and don't understand then let me explain. It's beef steak, right? and it's fried with the same method that traditional fried chicken is fried. So it's cooking fried beef steak (usually tenderized), using the fried chicken process. Calling it country fried steak is not a full explanation and a cop out.
would adding a 1/2 cup of cream help thicken the gravy s bit?? Going to try this recipe!! Looks tasty!! Thank you!!
Cook 3 - 6 slices of bacon until crispy ... then make the roux with the rendered bacon fat ... chop up the bacon and add it to the finished gravy. Making a roux with frying oil is just bad gravy
Nice chicken fried steak. Chicken fried has cream (white) gravy, country fried has brown gravy.
It should NEVER EVER be deep-fried. Pan fried only with creamy pan gravy.
Mine NEVER turn out golden brown like that even following this to the letter. They always look anemic or the burned. I can’t regulate the temp enough to get them perfect. And the gravy is always lumpy and gross. It takes a special gift to be a good cook. I just don’t have it.
So the money shot is (drumroll)
The cooked dish!
The bite!
...and it's far away & tiny🤪
The details ?? My a
I tried this recipe for the first time and got the general idea of what it's supposed to taste like. Lol. Oh, I like it. I just have to tweak it. I used my cast iron skillet and I don't think that I know the power of that pan. My meat was so dark. Not delicious looking like in the video. I'm going to try again tonight using my regular fryer and see what happens. I also started out with lumpy gravy then regrouped and did it over and it was great. I'm a work in progress. Wish me luck! 🤞🏽 Thanks for the video .
I add 1/4 teaspoon baking soda to the dry mix to help make the breading fluffy and it thickens the gravy.
Literally just made this earlier today. Unfortunately I screwed it up and it came out chewy and not crispy. Not sure if I messed up the oil temp or the breading.... Or both.
I'm sure it was delicious, but country fried steak should never be crispy. Only true southerners know how to make this dish. The gravy needed more pepper as well.
The only difference between country fried and chicken fried is the gravy. Your welcome ✌️😁
Chicken fried steak (usually cube steak, fried like chicken, with white gravy) here in Texas.
This is nice but damn is it bland. The gravy needs maybe bacon fat, more seasonings, or something. It is basically thick milk at that point. And the flower needs a bit more too. Maybe it is because I grew up around non white/ american cooking, but I see a trend where there is very little seasoning but there is a bigger focus on texter.
How is that beef? Is it an American thing? Because I’m Europe our beef looks darker more red
You use sausage gravy from biscuit and gravy recipes. Every Cafe I worked at used this gravy and customers raved.
I guess Shooter McGavin gave up golf eh?
Thanks for the recipe my friend
It's a chicken fried steak that's blasphemy calling it a country fried steak must be a Yankee
I usually add 25% corn starch to my dredge for chicken fried steak for that extra crispy crust!
That sauce is a bechamel sauce, which is just a base for other sauces like cheese sauce, it has no flavour. Try throwing some cheese in it, or browning onions in the pan you make it in. Ridiculous and tasteless
Use the pan that the steak was cooked. Dumb idea to use another pan. Just take out the unwanted Greece and keep the good stuff and then add your milk, flour and whatever spices you want, chicken broth a good idea, and you have better gravey than what is shown.
Thanks u made it simple and perfect. I'm starting right now..
This is my first time attempting a recipe with breading for meat. I just finished the breading. Just waiting to start cooking it.
Yum !
Everything made by a German is delicious. Weiner schnitzel
You are so soft spoken that everything is so easy. Thank you. It reminded me of my brother when he used to do them for me. Great memories.
This is the only way to go with chicken fried steak. No adding this and that and trying to fine tune. In Texas, this is what you get. There are not many restaurants anymore that do it this way.
that's our local beef company near Paulding Ga.
You gotta be able to see the pepper in the gravy man. Course black pepper and white pepper. Also a touch of cayenne does wonders
everything is great but his gravy just needed a tiny spec more flour to thicken it up a little but looked awesome overall
Everything I know I learned from Michael
That is a chicken fried steak , a country fried steak is dredged in flour only. A chef should know the difference.
Chicken fried steak is my favorite food. Yours looks delicious.
Country fried steak? Must be a big city thing. Us Okies eat chicken fried steak.
I never tried that marinade first. When I've used the cube steaks they were always tough as heck.
What is with those stupid plastic bags? Spare the time and unnecessary material and put the steaks into the bowl!
Awesome. Next time, lay the steaks away from you man. Don't wanna let it splash on you!
Why does my cube steak fall apart after spending time in the egg mixture?
Don't throw away that buttermilk. Add an extra egg or two, and make some french toast to go with those steaks.
This is Chicken Fried Steak, not country fried steak. It seems like a decent recipe.
This may be a stupid question, but how is this not Chicken Fried Steak?
You sir, are an artist.. that looks amazing