Country Fried Steak Recipe -
Country Fried Steak Recipe
  • READY IN 25 mins

Country Fried Steak

Recipe by  

"This country fried steak recipe was originally my grandmother's, but I thought it was really bland so I added seasoning to it. Serve it with country gravy and mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 4 - 4 ounce steaks Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Whisk together the egg and milk in a shallow bowl; set aside.
  2. Whisk together the flour, crushed saltines, seasoned salt, onion powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
  3. Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2009

This recipe had great flavor and was easy to make. I recommend cooking it on medium heat rather than medium high; the first one I cooked ended up a little burnt. Turning the heat down made them perfect.

Most Helpful Critical Review
Sep 02, 2010

Don't hate me, but I didn't exactly follow the recipe. :) I had leftover "Hugh's Dry Rub" & it's similar to the ingredients listed so I used that adding a little dill (1/4t dill, 2 12T rub). I had more cubed steak than listed so put the spices directly on the meat. Then the flour/saltine combination. Then egg/milk. Then flour/saltine again. I had plenty of the coating. Didn't make extra. Everyone liked it, but it didn't wow me. The coating I'll definately make again - adding spices to it, or to both it & the meat. (Four ounces saltines is a sleeve, btw - provided you have a pound box). Allowing the meat to lose its coolness, helped the breading adhere to the steak & not stick to the pan (I think anyway). I cooked them over (gas) medium for about 5 minutes on each side. Once (& sorry if it grosses you out) the wet, pinkish color starts to come to the top of the steak, it's time to turn over. Using half butter & half olive oil is a yum combination for panfrying. Oh, made white gravy, too. Good idea.

Mar 20, 2009

This was terrific! Great taste, not bland in any way. I used McCormick hamburger seasoning instead of Montreal Steak seasoning and ground sirloin. I topped this with peppered gravy and we had such a great meal that hubby and I even split the last (second) piece. We usually don't eat seconds for diet conscious reasons but this was so delicious we both just couldn't resist a little more. Thanks, this is the best recipe!!!

Aug 13, 2009

This was sooo good. Thank you so much for this easy tasty recipe! p.s. I used ritz crackers instead of saltines and they turned out fantastic!

Mar 02, 2009

We don't buy meet from a retail store, we buy a half of cow and pig at a time, this was soooo tender and the next day I took some to work for lunch and reheated in the microwave and it was just as good

Mar 04, 2009

Made some sub. to the recipe, but followed it for the most part and it was so good..

Jul 27, 2009

This was my first attempt at country fried steak. My kitchen smelled sooo good. I really like this recipe, I'll be using this one again.

Mar 02, 2010

This was my second time making country fried steak and this recipe was by far the best. I cooked mine a little longer to give it that really crunchy texture and I added extra Montreal seasoning. This tasted so good throughgout the entire steak you could taste the seasonings so it did not taste bland at all. We will keep this recipe for sure.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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