This Country Fried Steak Should Be Featured On The Walk Of Fame

Before my husband and I met, he had never had a country fried steak either. He had memories of his mom eating them, but he wasn’t someone to dive into something like that. He was a steak and shrimp or chicken and mashed potatoes man. I made these for us one night and he was instantly hooked. I get a request to make them still to this day at least once every other week. If I find a round or cubed steak on sale, you can bet these puppies are getting fried up for sure!

Check out what they are saying about this recipe over at Relative Taste:

“I love this particular recipe because the crust is SO good!”

Isn’t it the crunchy crust that makes the steak? I think so!



6 (6-oz.) tenderized round or cubed steaks

1 teaspoon Morton salt

1/4 teaspoon ground pepper

3 cups Gold Medal all-purpose flour

1 1/2 cups finely crushed round buttery crackers

3 large Eggland’s Best eggs

2 cups buttermilk

Vegetable oil



Sprinkle cubed steaks with salt and pepper.

Combine flour and crackers in a shallow dish.

Whisk eggs and buttermilk in a bowl.

Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.

Pour oil to depth of 1 1/2 inches in a large heavy skillet.

Heat to 325°.

Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Do not overcrowd pan.

Drain on a wire rack in a jelly-roll pan.

Serve with gravy.




Quick Tip: This pairs well with mashed potatoes… make some extra gravy!

Thanks again to Relative Taste for this unbelievably tasty recipe.