How to Make Country Fried Steak
If you’re a fan of Southern comfort food, then you’re probably no stranger to the deliciousness of country fried steak. This classic dish is a favorite for many, but getting it just right at home can be a bit of a challenge. In this blog post, we’re going to walk you through the step-by-step process of making the perfect country fried steak. From choosing the right cut of meat to selecting the best oil for frying, we’ve got all the tips and tricks you need to create a crispy, flavorful, and tender steak that will have your taste buds singing. So grab your apron and get ready to make a mouthwatering meal that will have everyone asking for seconds.Learn how to choose, prepare, and cook the perfect steak with our expert tips on cuts, breading, coating, frying, and oil selection. Get the best results!
Choosing The Right Cut Of Meat
When making a delicious country fried steak, the first step is to choose the right cut of meat. The best cut of meat for country fried steak is usually round steak, also known as cube steak, which comes from the rear end of the cow. This cut is perfect for frying because it is lean and tough, which makes it ideal for pounding into thin pieces and cooking quickly in hot oil.
Another option for country fried steak is to use sirloin or tenderized round steak. Both of these cuts are also great for frying and will result in a tender and flavorful dish. It’s important to choose a cut of meat that is not too thick, as it needs to cook quickly and evenly when frying.
When selecting the right cut of meat for country fried steak, it’s important to look for marbling, which is the streaks of fat that run through the meat. Marbling adds flavor and juiciness to the steak, so a cut with some marbling will result in a tastier dish. You can also ask your butcher for recommendations on the best cut of meat for country fried steak, as they will have expert knowledge on the different cuts and which ones are best for frying.
Ultimately, the key to choosing the right cut of meat for country fried steak is to find a lean yet tender piece that will cook quickly and evenly in hot oil, resulting in a delicious and satisfying dish.
Preparing The Breading Mixture
When it comes to making the perfect country fried steak, the breading mixture is crucial. A well-seasoned, flavorful breading ensures that your steak is not only crispy on the outside, but also delicious. To prepare the breading mixture, start by combining flour, salt, black pepper, garlic powder, and paprika in a shallow dish. These ingredients are the key to adding flavor and texture to the steak. Make sure to mix the seasonings thoroughly so that they are evenly distributed throughout the flour.
Once the dry ingredients are well mixed, it’s time to add the wet ingredients. In a separate dish, beat eggs and milk together until well combined. The wet mixture will act as the binder for the breading, ensuring that it adheres to the steak and forms a crispy crust when fried.
After you have prepared the dry and wet mixtures, it’s time to start breading the steak. Dip the steak into the wet mixture, ensuring that it is fully coated. Then, transfer the steak to the seasoned flour mixture, pressing down firmly to coat the steak evenly with the breading. Make sure to coat both sides of the steak thoroughly to ensure a perfectly crispy crust when fried.
Once the steak is coated with the breading mixture, it’s ready to be fried to perfection. The seasoned flour and the egg and milk mixture will combine to form a delicious, crispy coating on the steak, creating the classic country fried steak that is beloved by many. By preparing the breading mixture with care and attention to detail, you can ensure that your country fried steak turns out perfectly every time.
Coating The Steak For Frying
When it comes to coating the steak for frying, it’s important to ensure that the breading mixture is applied evenly and thoroughly. This will help to create a crispy and flavorful coating that will perfectly complement the tender meat.
One of the key steps in the coating process is to dredge the steak in a mixture of flour, salt, and pepper. This creates a base layer that helps the breading adhere to the meat and provides a nice texture once fried.
After dredging the steak, it’s important to dip it in a mixture of beaten eggs and milk. This helps to create a moist and flavorful interior while also providing a strong base for the final layer of breading.
Finally, the steak should be coated in a mixture of breadcrumbs and seasoning. This final layer not only adds a crispy texture to the steak but also imparts additional flavor to the overall dish.
By following these steps to coat the steak for frying, you can ensure that each bite is packed with delicious flavor and satisfying crunch.
Selecting The Best Oil For Frying
When it comes to making country fried steak, selecting the best oil for frying is crucial for achieving the perfect crispy and golden-brown coating. The ideal oil for frying should have a high smoke point, as this will prevent the oil from burning and imparting a bitter taste to the steak. Additionally, the oil should have a neutral flavor, so as not to overpower the natural taste of the meat.
Canola oil is a popular choice for frying country fried steak due to its high smoke point and mild flavor. It allows the steak to achieve a crispy texture without absorbing too much oil, resulting in a lighter and less greasy dish. Alternatively, vegetable oil is also a suitable option, as it is versatile and readily available, making it a convenient choice for home cooks.
For those looking for a healthier alternative, grapeseed oil is a good option for frying country fried steak. With a high smoke point and a light flavor, grapeseed oil is a heart-healthy choice that doesn’t compromise on taste or texture.
It’s important to note that olive oil is generally not recommended for frying country fried steak, as it has a lower smoke point and a strong flavor that may not complement the dish. While olive oil can be used for pan-frying or sautéing, it is best to opt for oils with higher smoke points when deep-frying.
Ultimately, the best oil for frying country fried steak will depend on personal preference and dietary considerations. By selecting the right oil, you can ensure that your steak turns out perfectly fried and delicious every time.
Cooking The Steak To Perfection
When it comes to cooking the perfect country fried steak, achieving the ideal level of doneness is crucial. The key to cooking the steak to perfection is to ensure that it is cooked all the way through, but not overcooked or dried out. This can be achieved by using a meat thermometer to check the internal temperature of the steak as it cooks. The USDA recommends cooking beef to a minimum internal temperature of 145°F, but many people prefer their steak to be cooked to a higher temperature for added tenderness.
When cooking your country fried steak, it’s important to use a high enough heat to ensure that the breading becomes crispy and golden brown, without overcooking the steak. Be sure to preheat your oil to the correct temperature before adding the steak, and avoid overcrowding the pan to maintain the heat level. This will ensure that the steak cooks evenly and develops a delicious, crispy crust.
Once the steak is in the pan, it’s important to avoid constant flipping and fussing. Let the steak cook undisturbed for a few minutes on each side, allowing the breading to crisp up and the steak to cook through. Constantly moving the steak around will prevent the breading from forming a nice crust, and can also result in uneven cooking.
As the steak cooks, be sure to keep an eye on the internal temperature to avoid overcooking. Use a meat thermometer to check the doneness of the steak, and remove it from the heat once it has reached your desired level of doneness. Let the steak rest for a few minutes after cooking to allow the juices to redistribute and the breading to set, before serving and enjoying your perfectly cooked country fried steak.
