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What is Country Fried Steak
Country fried steak is the Southern diner classic: a steak breaded like fried chicken and smothered in gravy. My version uses a real striploin and swaps the usual white pepper gravy for a Sichuan au poivre.
Sichuan peppercorn and black pepper are toasted together in the pan, then flamed with brandy and finished with cream and Dijon. You get the creamy comfort of the original with that tingly, numbing hum. Recipe inspired by @chuckcruz.
Country fried steak, also called chicken fried steak, comes from the American South, where German and Austrian immigrants in Texas adapted schnitzel to tough, cheap cuts of beef. Tenderising the steak and frying it like chicken made it a diner classic.
The cream gravy is made in the same pan, from the browned bits left behind. Plenty of black pepper is what makes it taste right, so do not be shy with the grinder.
Key Ingredient: Sichuan Peppercorn
Coarse ground Sichuan peppercorn brings a citrusy, numbing tingle that black pepper alone can't. Toast it in the fat for 30 seconds before the flour goes in to wake up the aroma.
FAQs
Why striploin instead of cube steak?
Striploin has more flavour and stays tender. Pounding it thinner lets it cook through in the time the crust takes to brown.
Can I skip the brandy?
Yes. Deglaze with a splash of extra stock and a squeeze of lemon instead.
How do I keep the crust on?
Press the flour on firmly, double dip, and let the breaded steak rest for 10 minutes before frying so the coating sets.
What do I serve it with?
Mashed potatoes, green beans or biscuits, all with extra gravy.
Can I make the gravy ahead?
Yes. Reheat it gently with a splash of milk, whisking until smooth.
Is it the same as chicken fried steak?
Mostly. In Texas, chicken fried steak usually comes with white pepper gravy, while country fried steak is sometimes served with brown gravy. Both are beef.
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