Country Fried Steak
When cooking country-fried steak, all the debris that remains in the bottom of the skillet once the meat is removed is essential for making pan gravy. And the gravy is vital for the mashed potatoes that southern culinary law declares MUST accompany country-fried steak-or fried chicken, or pork chops.
1 tbl. granulated garlic
1/2 cup all purpose flour
2 tbl. salt 1 tbl. black pepper
1/2 to 1 cup canola oil
4 tenderized steak cutlets or cube steaks.
Mix the garlic, flour, salt, and black pepper in a plastic bag and shake to combine. Pour it out onto a plate. Heat the oil in a cast-iron skillet over medium heat. Make sure that the oil just barely covers the bottom of the skillet. It is important that oil is hot but not smoking. Dredge the steak cutlets in the flour mixture and cook in the skillet until browned on both sides, about 5 min. per side, depending on desired doneness. ( you may need to add more oil during the cooking process. NEVER submerge meat in oil!) Place the cooked cutlets on drain rack or brown paper bag to drain. Serve immediately.
Pan Milk Gravy
There is no substitute for making gravy from the drippings in a cast-iron skillet, whether you’ve cooked fried chicken or country-fried steaks. Pan gravy is rich, peppery, and a wonderful dip for biscuits too.
1/2 cup reserved beef pan drippings and oil
1/4 cup all purpose flour
1 cup whole milk plus more for thickening
1 tsp. salt
1/2 tsp. black pepper
After cooking country-fried steaks, pour or leave 1/2 cup of drippings and oil in the skillet over medium heat. Add the flour and stir until well mixed and pasty. Add the whole milk, salt, and pepper, and bring to a slow boil. Add more milk until you have the desired consistency, we prefer a thicker gravy. Pour the gravy over your meat and/or potatoes while hot. It goes well with country-fried steak.