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Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy

Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield Makes 6 servings
Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy is a creation from the chef's journey through the South--cubed steak with fresh marjoram dotting the flour-cracker coating mixture. Cornmeal Gravy tops the country-fried steak.


  • 6 (6-oz.) top sirloin steaks, cubed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 3 cups all-purpose flour
  • 1 1/2 cups finely crushed round buttery crackers
  • 6 tablespoons chopped fresh marjoram
  • 3 large eggs
  • 2 cups buttermilk
  • Vegetable oil
  • Uncle Ellis' Cornmeal Gravy

How to Make It

  1. Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.

  2. Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.

  3. Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.

Capitol Grille, Nashville, Tennessee