Buttermilk Country Fried Steak Recipes

Steps:

• In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

Steps:

• After pounding steak, season with salt and pepper then dredge in flour.
• Place oil in a large skillet and heat on medium-high.
• Brown steak in oil.
• Add onion and cook until tender.
• Add water and buttermilk and stir.
• Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
• Stir occasionally.
• The"gravy" will look as if the buttermilk and water are separating at this point.
• Do not be concerned.
• When the cheese is added, everything blends together to make a delicious gravy.
• Just before serving, add cheese and stir to melt.

Steps:

• Cut steaks 3/4-inch thick. Pound the steaks with meat tenderizing hammer until about 1/4-inch thick. Season with salt and pepper, to taste, and rub on other spices if you have them.
• Start heating beef tallow or grease in Dutch oven. Be sure you have enough grease in the pan to cover the steaks (at least 1-inch.) Put the buttermilk in bowl and put the flour on a plate. Wet the steaks in buttermilk and then drag through flour making sure both sides have flour on them. If a thicker crust is wanted, then repeat this procedure again. When grease just begins to smoke, then you are ready to drop in a steak and cook. Cook steak until golden brown on both sides turning steak in grease, if needed. Repeat until all steaks are cooked.

Steps:

• 1. Season steaks with salt and pepper to taste. Heat oil on stovetop to 350 degrees.
• 2. In one bowl mix buttermilk and egg with fork. In another bowl add flour and season with salt and pepper and cayenne, to taste.
• 3. Dip each steak into egg wash, let excess drip off. Roll both sides in flour and shake off excess.
• 4. Fry 1 or 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side, depending on how big the steaks are.
• 5. Drain on paper towels.

Steps:

• 1. Pound steak to 1/4 inch thickness; cut into serving size pieces.
• 2. Sprinkle steak with 1 tsp. salt and 1/2 tsp. pepper.
• 3. Beat together egg and buttermilk a bowl
• 4. In a separate bowl, mix flour with paprika and garlic salt. Dredge steak in flour mixture and dip in 1/2 cup milk mixture, Return to flour mixture and dredge again.
• 5. Brown steaks in hot oil in a large skillet and drain on paper towels; set aside, keeping warm.
• 6. FOR THE GRAVY
• 7. Pour off pan drippings, reserving 3 tablespoons, add another tbsp bacon grease. Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
• 8. Add 2 cups of milk; cook until thickened, stirring constantly. Stir in 1/2 tsp. salt, and 1/2 tsp. pepper.
• 9. Spoon gravy over steak and serve!

Steps:

• Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
• Heat 1/4 cup vegetable oil in a skillet over medium heat.
• Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
• Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
• Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Steps:

• Cut steak into 4 serving-size pieces; pound to 1/4-in. thickness. Combine the salt, 1/4 teaspoon garlic powder, 1/4 teaspoon pepper and onion powder; sprinkle over steaks., Place buttermilk and 3/4 cup flour in separate shallow bowls. Dip steaks in buttermilk, then flour. , In a large skillet, cook steaks in oil over medium heat until meat is no longer pink, 3-4 minutes on each side. Remove and keep warm. , In a small saucepan, melt butter. Stir in remaining flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in remaining garlic powder and pepper. Serve with steak.

Steps:

• In shallow dish, place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet; cover with foil to keep warm.
• In same skillet, cook onions over medium heat 5 to 7 minutes, stirring occasionally, until tender.
• In tightly covered container, shake 3 tablespoons Bisquick mix and the half-and-half until blended. Pour into onions in skillet. Cook over low heat 2 to 3 minutes, stirring occasionally, until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.