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Country Fried Steak

Prep Time20 minsCook Time15 minsTotal Time35 mins

We've been wanting to do some country fried steak, and here was our chance. I think this may have been the best country fried steak we have ever done. Check it out…

country fried steak

 3 round steak (the butcher runs it through the tenderizer twice for us)
 Dry crushed garlic, to taste
 Coarse ground black pepper, to taste
 Country Bob's Seasoning Salt, to taste
 6 eggs
 2 buttermilk (or milk)
 2 flour
 0.25 cup Country Bob's All Purpose Sauce

In a bowl, beat the eggs with the buttermilk. Mix well and set aside. Put the flour into a dish or platter, set aside. I also put a little pepper and season salt into the flour and mix it with a fork.

Cut steaks into serving (sandwich) size and trim the fat. Spray them with a little Worcestershire spray and sprinkle them with the pepper, seasoning salt and garlic. Work the seasoning into the meat with your fingers. We like a lot of pepper and garlic, so you need to add these to your taste.


Work your seasoning into the meat and let it sit for a little while.


Dip both sides of meat into the egg batter and back into the flour, covering meat completely. (We do it twice.) In a large, deep skillet (We use cast iron), pour in enough oil to cover the steaks. You want a deep skillet because the oil spatters during cooking. When your oil is hot, add the meat. Leave room between the pieces for the cooking oil to do its thing for 2 or 3 minutes, then turn and repeat. When done, place steaks on a platter with racks or paper towels to drain the oil. Keep warm until all the meat is fried.

Country Bob's Gravy

Drain oil from skillet, reserving about 2 Tbs. Stir in flour, cooking until brown, making a roux. Then add the milk (a little at a time) and a ¼ cup of Country Bob’s Sauce. Continue cooking and stirring over low heat until it thickens. Season, to taste…



Dip completely into the egg wash.



Into the flour, we do it twice



Then, into the hot skillet, turning once after 2 or 3 minutes. It should be a nice and brown.



These were better than good! We like to make sandwiches with the leftovers…


Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

*Recipe courtesy of Ken Fiisher with Date Night Doins