buttermilk country fried steak recipe

Written ByJenny Smyth Posted on
buttermilk country fried steak recipe
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The Best buttermilk country fried steak recipe

I love country fried steak, and my family does too. It’s a classic Southern dish that never fails to impress. The story behind country fried steak is that it originated in the rural South, where farmers would take tougher cuts of beef and pound them thin to make them more palatable. The buttermilk marinade helps to tenderize the meat, and the crispy coating adds a satisfying crunch to each bite.

My kids adore when I make this for them, and it’s always a hit at family gatherings. The best part is that it’s incredibly easy to prepare, making it a perfect weeknight dinner option. I’ve made this recipe countless times, and each time it turns out deliciously. The combination of the tangy buttermilk, the rich beef, and the crunchy coating is simply irresistible.

Growing up in the Midwest, I was introduced to country fried steak at my grandmother’s house. She would make it for special occasions and holidays, and I always looked forward to those events. As I grew older, I began experimenting with different variations of the recipe, adding my own twists to make it more flavorful. One day, I stumbled upon a recipe that used buttermilk instead of regular milk, and it completely transformed the dish.

The acidity in the buttermilk helps to break down the proteins in the meat, making it even more tender and juicy. The technique behind country fried steak is all about creating that perfect crust on the outside while keeping the meat juicy on the inside. It requires a bit of patience and finesse, but trust me, it’s worth it. To achieve that perfect crust, you need to dredge the meat in flour before dipping it in eggs and then finally in breadcrumbs.

This creates a crispy exterior that gives way to a tender interior. It’s a technique that’s been passed down through generations of Southern cooks, and one that I’m happy to share with you today. Country fried steak is more than just a meal – it’s an experience. It’s a taste of tradition and heritage, one that connects us to our ancestors and their cooking techniques.

When you take a bite of this dish, you’re not just eating food – you’re experiencing a piece of history.

Buttermilk Country Fried Steak

Buttermilk Country Fried Steak

4.7 from 932 votes

Tender cube steak is coated in a seasoned buttermilk batter and fried until golden and crispy. This classic Southern comfort dish is served with a creamy white gravy made from the pan drippings.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Steak

4 cube steaks (about 1/2 inch thick)
2 cups buttermilk
1 large egg
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Vegetable oil for frying

For the Gravy

3 tablespoons reserved pan drippings
3 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

👨‍🍳Directions

1Place each cube steak between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness.
2This tenderizes the meat and ensures even cooking.
3In a shallow dish, whisk together the buttermilk and egg until well combined.
4In a separate shallow dish, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
5Dip each steak first into the buttermilk mixture, allowing excess to drip off, then dredge thoroughly in the seasoned flour, pressing gently to adhere.
6Place the coated steaks on a wire rack and let rest for 5 minutes to help the coating set.
7Pour vegetable oil into a large cast-iron skillet to a depth of about 1/4 inch.
8Heat over medium-high heat until the oil shimmers and a pinch of flour sizzles immediately when dropped in, about 350°F.
9Carefully place two steaks in the hot oil without overcrowding.
10Fry for 3 to 4 minutes per side until deep golden brown and cooked through.
11The internal temperature should reach 145°F for medium doneness.
12Transfer to a paper towel-lined plate and repeat with remaining steaks.
13Pour off all but 3 tablespoons of the pan drippings, leaving the browned bits in the skillet.
14Reduce heat to medium.
15Whisk in the 3 tablespoons of flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns a light golden brown.
16Slowly pour in the milk while whisking continuously to prevent lumps.
17Add salt, black pepper, and garlic powder.
18Continue whisking until the gravy thickens and begins to bubble, about 3 to 5 minutes.
19Taste and adjust seasoning if needed.
20Serve the fried steaks immediately with a generous ladle of gravy over the top.
21Mashed potatoes and green beans are classic accompaniments.

🔧Equipment

Large cast-iron skillet or heavy-bottomed pan
Shallow dish for buttermilk mixture
Shallow dish for flour mixture
Tongs
Paper towels
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 950mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For extra tenderness, soak the pounded steaks in buttermilk for 30 minutes before breading. Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.

Watch Video Of How Buttermilk Country Fried Steak Works

Buttermilk country fried steak is always a good idea for any occasion because it is hearty, comforting, and easy to make. I love serving it at family gatherings because everyone from kids to grandparents enjoys it and it does not require any complicated steps.

For storage, keep leftovers in an airtight container in the fridge for up to three days and reheat in the oven to keep the crust crispy. You can also freeze the cooked steak without gravy for up to a month and just make fresh gravy when you are ready to serve.

This recipe works well for potlucks, Sunday dinners, or just a cozy weeknight meal when you want something satisfying.

❓ Frequently Asked Questions About Buttermilk Country Fried Steak

Q: What type of beef works best for country fried steak?

Cut from tougher cuts like round or sirloin tip work best for country fried steak because they have more connective tissue that breaks down during cooking.

Q: Can I use regular milk instead of buttermilk?

No! Regular milk won’t provide enough acidity to break down the proteins in the meat as effectively as buttermilk does.

Q: How do I achieve that perfect crust on my country fried steak?

It all comes down to dredging your meat in flour before dipping it in eggs and then finally in breadcrumbs.

Q: Can I make country fried steak ahead of time?

Sure thing! You can marinate your meat in buttermilk for up to 24 hours before dredging it in flour and frying.

Q: Is there a healthier alternative to traditional breading?

You bet! Try using panko breadcrumbs or even crushed crackers for a lighter coating option.

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