This is a recipe I get asked a lot about, but for some reason I am just now getting around to posting it. It might be because we actually don't eat this all that often. It is good and it is comfort food, but contrary to popular belief, we don't eat that much 'fried food' in southern cooking or I should say we don't in our family. It's sort of a special treat kind of meal, because obviously, if you ate this too often it could be a little much. However, when you get a craving for it, it can't be beat!
Country fried steak is also known in some areas as chicken fried steak. It's just a matter of what region you are from. Here is what you will need for this:
2 lbs. top round steak or sirloin (if using round steak, have it tenderized by the butcher)
2 cups buttermilk
2 cups flour
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper
3/4 cup oil
1/3 cup flour
4 cups whole milk
1/2 tsp. salt
1/2 tsp. black pepper
Cut the steak in about 7 to 8 serving pieces. Place in a shallow dish and pour the buttermilk over the meat to cover it all. Let is just hang out in the buttermilk while you get everything else together.
In another shallow dish, mix the flour with the salt, seasoned salt, and black pepper.
Heat about 1/2 cup of the oil in a heavy skillet over medium/high heat. Remove the steak one piece at a time and dredge in the seasoned flour. Place in the hot oil. Make sure the oil is hot enough or the breading will not stay on your meat. Cook for about 6 to 7 minutes on each side or until nice and brown. Do not turn the meat too much. This also causes the breading to come off. Depending how big your skillet is, you can probably cook about 4 pieces at a time. You will probably need to add a little oil after you fry the first four. Don't over crowd your pan though.
Place the steak on a paper towel lined plate after each piece is done.
When you have fried all of the steak, prepare your gravy. With a wooden spoon or spatula loosen all of the bits that have stuck to the pan, if any. Leave them in the pan though, these are what make the gravy so good. There should be about 1/4 cup oil in the pan. If not, add a little more. If too much, pour some off.
Add the 1/3 cup flour left over from dredging the meat and whisk until it bubbles over medium heat. If you like a white gravy, add the milk as soon as the flour starts bubbling. If you like a browner gravy, cook the flour until it starts to brown a little. You need to whisk it all of the time it's cooking or it will burn. Slowly add the milk, whisking well. Bring it up to just a boil then reduce heat to simmer and cook for about 5 to 10 more minutes or until it thickens. Add salt and pepper. Taste for seasoning before serving.
Pour over the steak and serve!