Country Fried Steak

Southern Living
For the ultimate dish in comfort-food satisfaction, you can't beat Country Fried Steak--with a side of mash potatoes, of course.
Makes 4 to 6 servings


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1 1/2 cups self-rising white cornmeal mix
1 1/2 tablespoons chopped fresh oregano
3/4 teaspoon pepper
4 to 6 cubed steaks (about 1 1/2 lb.)
1 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 cups all-purpose flour
1 1/2 cups low-fat buttermilk (or whole milk)
1 slice bacon
2 cups vegetable oil


1. The Seasoning. Stir together cornmeal mix, chopped fresh oregano, and 3/4 tsp. pepper in a shallow dish. Sprinkle both sides of cubed steaks with kosher salt and 1/4 tsp. pepper. "Season the dredging mixture and steaks so there's flavor in every bite," Norman says.

2. The "3 D's." Set up a dredging station: Arrange 2 shallow dishes next to the cornmeal mixture. Place flour and buttermilk in separate dishes. "Then dredge-dip-dredge." Dredge steaks in flour; shake off excess. Dip in buttermilk. Dredge in cornmeal mixture, pressing to adhere.

3. The temp. "Proper oil temperature is key to frying right. Try my method." Place bacon slice in a 12-inch cast-iron skillet. Add vegetable oil; cook over medium heat. When the bacon is crisp (about 5 minutes), the oil is at 350°--and flavored. Transfer bacon to paper towels, reserving oil in skillet.

4. The fry. Nestle steaks in skillet, 2 at a time, and fry until golden brown and crisp (3 to 4 minutes per side). "The steaks aren't submerged in oil, so I carefully spoon hot oil over the tops with a metal spoon during the first minute of frying. This promotes even browning on top while the steaks get crispy underneath."

5. The drain. Transfer steaks to a wire rack set over paper towels. Keep warm on wire rack in a jelly-roll pan in a 200° oven. "This prevents them from getting soggy while you finish frying the remaining steaks." Crumble bacon, and reserve for gravy. For our favorite gravy recipes, go to

Created date

February 2013