Sliced Roast
Country Fried Steak with Redeye Gravy recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Country Fried Steak with Redeye Gravy

Serves 4

Ingredients:

  • 4 (6-ounce) Certified Angus Beef ® cubed steaks
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 cups flour
  • 1 teaspoon onion powder
  • 2 cups peanut or canola oil for frying
  • 2 tablespoons butter
  • 1 cup low-sodium beef broth
  • 3/4 cup coffee
  • 2 teaspoons hot sauce

Instructions:

  1. Whisk together buttermilk, eggs, 1-teaspoon salt and 1/2-teaspoon pepper; place in a one-gallon zipper-locking bag with cubed steaks. Marinate refrigerated for at least 4 hours, overnight preferred.
  2. Whisk together flour, remaining salt and pepper, and onion powder. Place in a shallow baking dish; reserve 2 tablespoons of seasoned flour for gravy later.
  3. Transfer steaks and buttermilk marinade to a second shallow baking dish. Pull steaks from liquid and dredge each in flour, return to buttermilk mixture, then back into flour, making sure to work the seasoned flour into the steak by pressing with your fingertips. Place steaks on a wire rack or paper towels on a sheet pan and refrigerate 30 minutes.
  4. Add oil to a deep 12” cast iron skillet, Dutch oven or deep fryer making sure to only come up about half way to the top of the pan; heat oil to 350°-375°F. Working in batches, fry breaded steaks for 3-4 minutes on each side. Place steaks on a paper towel or rack to drain; keep warm.
  5. Melt butter in a saucepan over medium-high heat; add reserved seasoned flour. Whisk for 3 minutes or until flour just begins to brown; pour in broth, coffee and hot sauce while constantly whisking. Bring gravy to a boil then reduce to a simmer while whisking for 3 minutes.
  6. Serve steaks topped with warm gravy.

No Nutritional Information Available

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