Country-Fried Steak with Black Pepper Cream Gravy and Mashed Potatoes

Steps

1. Step 1

   Put the cube steaks between two sheets of plastic wrap and pound them lightly with a heavy pan or mallet to an even 1/4 inch. Pat them dry with paper towels.

   5 min

   • 4 cube steaks (about 5 oz each)
2. Step 2

   In a shallow dish, whisk together the buttermilk, egg and hot sauce. In a second shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder and paprika. Spoon 3 tablespoons of the buttermilk mixture into the flour and stir with a fork so the flour gets shaggy and lumpy; those lumps make the crispy crust.

   5 min

   • 1 1/2 cups buttermilk
   • 1 egg
   • 1 tsp hot sauce
   • 1 1/2 cups all-purpose flour
   • 1 tbsp cornstarch
   • 2 tsp kosher salt
   • 1 1/2 tsp coarsely ground black pepper
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1/2 tsp paprika
3. Step 3

   Dredge each steak in the flour, then the buttermilk, then back into the flour, pressing firmly so the coating sticks. Set the breaded steaks on a wire rack or plate and let them sit 10 minutes while you start the potatoes.

   10 min

4. Step 4

   Put the potatoes in a large pot, cover with cold water by an inch, add a generous pinch of salt, and bring to a boil. Simmer until a fork slides in with no resistance, 15 to 18 minutes. Drain well and return them to the hot pot for a minute to dry out.

   20 min

   • 2 1/2 lb russet potatoes
5. Step 5

   Mash the potatoes with the butter, then stir in the warm milk a little at a time until creamy. Season with salt and pepper, cover and keep warm off the heat.

   5 min

   • 6 tbsp butter
   • 3/4 cup whole milk
   • salt and black pepper
6. Step 6

   Heat the oven to 200°F and set a wire rack on a baking sheet. Pour the oil into a large cast-iron or heavy skillet to a depth of about 1/3 inch and heat over medium-high until it shimmers and a pinch of flour sizzles right away, about 350°F.

   6 min · 200°F

   • 1 1/2 cups vegetable oil
7. Step 7

   Fry two steaks at a time, 3 to 4 minutes per side, until deep golden and crisp; turn them only once. Move to the rack in the warm oven and fry the remaining steaks.

   15 min

8. Step 8

   Carefully pour off the frying oil, leaving 3 tablespoons of fat and the browned bits in the skillet. Set the skillet over medium heat, sprinkle in the flour and whisk constantly for 1 to 2 minutes, until it smells toasty and turns light tan.

   2 min

   • 3 tbsp fat from the skillet
   • 3 tbsp all-purpose flour
9. Step 9

   Pour in the warm milk in a slow stream, whisking hard to keep it smooth. Add the cream and black pepper and simmer, whisking often, until the gravy coats the back of a spoon, 4 to 6 minutes. Season with salt and plenty more pepper.

   6 min

   • 2 1/2 cups whole milk
   • 1/4 cup heavy cream
   • 1 tsp coarsely ground black pepper
   • salt
10. Step 10

    Serve each steak with a scoop of mashed potatoes, ladling the gravy over both. Pass extra black pepper at the table.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026