How to Make This Delicious Country Fried Steak

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Let's get it .

Now , if you guys go ahead and look down here , listen , I'm not gonna do all of that talking you guys , I'm gonna do a glance or over these ingredients .

It might look like a lot , but it's not .

And as always , the full ingredient list will be down in the description box below .

Ok .

So look , the first thing I'm gonna do is I'm gonna start with my beef cube steak , right ?

As you can see , I already bought it .

It came like this already , right ?

Semi I call that semi uh tender right now .

We use saran wrap .

You don't wanna use this side , right ?

Since we're doing it this way now I'm gonna just take this , but this is what you're looking for , right ?

So now we peel this off or peel this back because we gotta do four more .

We do like this and there you have it , folks .

Beef cube steak , tender ries , but we're not done yet .

OK ?

So look , we gotta put a little thought into it , right ?

So now we're gonna go ahead and take our butter milk .

We're gonna add this here .

Look , we're gonna go ahead and put our two eggs in here .

OK ?

So after the eggs , look , I'm gonna give this three generous pinches of salt , right ?

Remember we trying to set up a marinade , right ?

So get your whisk .

Go ahead and incorporate if you're really looking at it and paying attention to how I done it .

I should have made that first .

You know what I mean ?

But now that we got this , we just drop that in there like that .

We're gonna get all of the meat in there , right ?

I'm gonna set this over here and now we're getting ready to repeat and the reason I set it up the way I did because I want to reuse , you know , my , my saran wrap , right ?

Put this over the top .

You guys got to just , and now we repeat .

OK ?

So then when you have it , you just wanna go ahead and cover it with some saran wrap .

We're gonna put it in the refrigerator .

Now listen , 1 to 2 hours is OK .

You know what I mean ?

I get it a little bit on the tender side .

If you can remember to do this the day before , like just put it in overnight , that'll do it .

So let me put this in there .

I'm only gonna go a couple of hours and we go from there .

This right here is gonna be my breading station .

When you put them on , you measure everything you put them like this .

This just works , folks .

I tasted it .

Let me just tell you that's got some seasoning in it , right ?

And then if you guys look over here , check this out .

I always keeps hot , soapy water at the ready , right ?

Why ?

Because I wanna clean as I go , folks now would be a great time for you to go ahead and eat your oven to 200 degrees .

I've already taken out , you know , my cube steak , all I'm gonna do is just let it drip .

You just wanna get , you know , the excess off , right ?

That's good there .

Now , look , we're just gonna go ahead and pour it in just like this .

You just lay it over the top .

Your binder gonna make all of the flower stick and just push it down .

You know what I mean ?

Just work with it .

Hey , these are some enjoy this because these don't get your hands dirty like the rest , right ?

Don't be scared of it .

Get off as much as you can and then just go ahead and stage it on a rack , right ?

OK .

So if you come here , you can take a look at it when you got your temperature , right ?

They should look just like that , right ?

You wanna strain them and then just go ahead and put him on this rap , you know what I mean ?

Just like that .

OK .

So look now that we done , look , I'm gonna go ahead and take myself three tablespoons of just frying oil right now .

This right here was fire .

I'm gonna go ahead and get this little half over there .

That's all you gotta do .

You wanna set that off to the side ?

Now , for the rest of this over here , look , we're gonna discard this .

So let me go ahead and get my container and I put my oil in and they wanna go from there .

Ok ?

So now you wanna take , you know your finished product , put it in your 200 degree preheated oven and this is how we're gonna keep it warm , right ?

So now I've already discarded all of my grease , right ?

All right .

So now we're gonna go ahead and start with just melting our butter , right ?

I might add my oil .

Now , I'm gonna start adding my flour .

Now , don't forget folks .

The key thing is to just keep moving this around .

You want to keep that , your wrist going and this whisk moving .

Now , what's key is we wanna cook some of that flour taste out , right ?

It doesn't take long .

Put that smile on my face .

Right .

As soon as it hits the hot pan , it should just the aromatic off of it should just be awesome .

Now , we got a little bit of our seasoning in here .

Now we come with our broth .

Now we'll go ahead and start adding a little bit of our milk .

I put in just a little bit at a time because I want to incorporate it .

All right , the key is we gotta keep it moving , ok ?

So look you wanna bring it up to a like a semi boil like what you see right here and now I'm gonna reduce this down to a simmer , right ?

And then I'm gonna keep whisking .

But what I'm looking for is a consistency that I like .

However you guys want your gravy to be , that's what you wanna do and don't forget folks right here where you want to taste it to see if you wanna go ahead and make any adjustments .

Remember you gotta taste as you go that way you can adjust , ok ?

So you can see I got the gravy here .

I don't have like a little gravy dish right now .

So what I'm gonna do is I'm gonna just take this and I'm gonna pour it into my Pyrex .

Here you go .

I'll let you guys uh eyes and mind take over .

Alright , so I'm gonna go ahead and just grab it here .

Oh my goodness folks , I'm gonna just put it in like that .

Remember it's all about that plate , right ?

I'm gonna take this one over here that I made like super crispy .

Put that over there like that and guess what ?

Now it's the money shot .

Go ahead .

Cue that music and let's go .

Right , folks .

It ain't nothing else left to do but to go ahead and taste it .

But what I can tell you is if listen , this is what puts us in the ballpark .

If you went ahead and got your uh your breading , right ?

And you seasoned it , right ?

And then you had your oil up the temp , you put that in there .

I can tell you right now this is gonna be fine .

We ain't got , I do all that and then don't forget we marinate it .

Listen , I'm not finna over talk it .

I'm finna go in here and just give me some .

Oh my goodness .

Look at how this cut .

Really ?

OK .

So you wanna know how it is ?

Look , I can just almost pull this apart like that .

You know what I mean ?

This is right , right here .

Now take this , give me a little bit of this , these mashed potatoes , you know what I mean ?

Got some gravy on there .

Guess what ?

Folks cheers .

Oh I don't even know what to say this right here .

Is it ?

Listen .

So those of you guys that go out here and go to these uh cafes and places like that , you know , even some high end restaurants got , you know , got to be a country fried steak , you know , as long as they got that gravy right .

It's perfect .

And like I said earlier , since we went ahead and did everything and we taste , as we went , we knew this was gonna be together .

It was really just about going ahead and cooking them , making sure we got to 1 65 by the end .

If you did 3 50 on your oil , that would have got you just right .

You got these colors again .

I don't wanna say nothing .

I don't wanna over talk it .

What I wanna do is I wanna read your comments down the , you know , down in the comment section below .

Now , if you're new to my channel , let me just take this time to say thank you for watching this video .

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Listen , there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And guess what folks , I'm gonna go back in here and give me some more .

I'm out .

Peace .