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.

Tyler Brown
Recipe by Southern Living January 2012

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Credit: Iain Bagwell; Styling: Annette Joseph

Recipe Summary test

hands-on:
15 mins
total:
1 hr 5 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Source

Capitol Grille, Nashville, Tennessee

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