Country Fried Steak
2 lb cube steak
3 tsp kosher salt, plus more to season meat
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 tsp garlic powder
1 tsp smoked paprika
1 tsp black pepper
Olive Oil, the amount enough to cover the bottom ¼ inch of your pan
1 tbsp butter
¼ cup all-purpose flour
½ cup heavy cream
2 cups whole milk (amount can vary depending on your preference )
salt and pepper to taste
fresh parsley, chopped
Tenderize the steak. Use a meat tenderizer mallet to pound each steak to an even 1/4-inch thickness.
Sprinkle a little salt on both sides of each steak. Preheat oven to 200°F.
Prepare the coating. Take two large plates or bowls and whisk the eggs and buttermilk in one plate, and combine the flour, salt, garlic powder, paprika and black pepper in the other plate.
Place one steak in the flour mixture, coating both sides. Shake off the excess. Dip it again into the egg mixture, shaking off the excess. Then place the steaks in the flour mixture again, making sure to coat both sides completely. Transfer to a clean plate. Repeat with the remaining steaks.
Heat a skillet over medium-high heat and add half an inch of oil. Use an instant read thermometer to measure the oil temperature to 350°F.
Carefully place one steak in the hot oil and fry for 2-3 mins on each side, until the surface is crispy and golden brown.
Remove steak from skillet and let excess oil drip off. Transfer to a plate lined with paper towels to absorb excess oil. Then place the steaks on the grill in the oven to keep them warm. Cook the remaining steak following the same process as above.
Reduce the amount of oil in the frying pan. Remove all but 1 tablespoon of drippings from pan.
Add butter to the pan. Once melted, add flour and stir. Cook until foamy, then slowly add the buttermilk and whole milk, 1/4 cup at a time. Season with salt and black pepper and simmer until the gravy thickens.
Remove the steak from the oven and pour the gravy over the steak. Garnish with fresh parsley and serve with side dishes. Enjoy!