by Bill Whitney

Created on: July 22, 2008   Last Updated: August 14, 2010

Round steak, sirloin, or ribeye, whichever you use country fried steak is a favorite of many, many people and there are very few restaurants that do not offer some variety of this classic favorite. I have had country fried steak from shore to shore but my favorite restaurant for country fried steak is Texas Roadhouse. Instead of round steak or cube steak, they use freshly cut sirloin and then tenderize it and country fry it. There is a definite difference in sirloin, ribeye and round steak. All are good but sirloin and ribeye are definitely better. I have asked them for the recipe for their crust but so far have been unsuccessful in getting it but I don't give up easily. The seasoning in the crust and the gravy make all the difference in the world.

I have made it at home for many years and always used round steak but now I use sirloin too. Most butcher shops will run a chunk of sirloin through the tenderizer for you and boy does it make a good country fried steak. The spices you use for the breading and the gravy is what makes country fried steak just good or truly outstanding.

BILL'S COUNTRY FRIED STEAK

2-3 lb piece of boneless sirloin steak
1 cup flour
1/4 cup buttermilk or regular milk
2 eggs
salt, freshly ground black pepper. garlic salt, onion powder, and cayenne pepper to taste
enough oil to fry the steak and have some left over to make the gravy

Mix the flour and the seasonings and sprinkle the steak lightly and beat it in with a meat mallet. Mix the eggs and the milk thoroughly. Dip the pieces of steak in the egg/milk mixture and then dredge in the seasoned flour. Place in the hot oil and fry until lightly browned on each side. Get it done but DO NOT overcook it. Remove the meat from the pan and mix the remaining flour with the oil and stir with a wish to make smooth. Add milk and stir till you get the consistency you like your gravy. Remember that it will thicken as it cooks so add the milk gradually so as not to make it too thin. It is a lot easier to add a little more than it is to take it out and most people prefer thick gravy to gravy that is too runny.

Country fried steak and gravy can be served with mashed potatoes. home fries, or rice and put gravy over the whole thing or it is also very good with good steak fries. Throw together a good green salad or maybe some lima or butter beans for a good side for the steak. Of course you have to have some rolls to clean up the extra gravy. I also like a little 57 sauce with my steak but of course that is optional.

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