This recipe had great flavor and was easy to make. I recommend cooking it on medium heat rather than medium high; the first one I cooked ended up a little burnt. Turning the heat down made them perfect.
This was terrific! Great taste not bland in any way. I used McCormick hamburger seasoning instead of Montreal Steak seasoning and ground sirloin. I topped this with peppered gravy and we had such a great meal that hubby and I even split the last (second) piece. We usually don't eat seconds for diet conscious reasons but this was so delicious we both just couldn't resist a little more. Thanks this is the best recipe!!!
This was sooo good. Thank you so much for this easy tasty recipe! p.s. I used ritz crackers instead of saltines and they turned out fantastic!
We don't buy meet from a retail store we buy a half of cow and pig at a time this was soooo tender and the next day I took some to work for lunch and reheated in the microwave and it was just as good
Don't hate me but I didn't exactly follow the recipe.:) I had leftover "Hugh's Dry Rub" & it's similar to the ingredients listed so I used that adding a little dill (1/4t dill 2 12T rub). I had more cubed steak than listed so put the spices directly on the meat. Then the flour/saltine combination. Then egg/milk. Then flour/saltine again. I had plenty of the coating. Didn't make extra. Everyone liked it but it didn't wow me. The coating I'll definately make again - adding spices to it or to both it & the meat. (Four ounces saltines is a sleeve btw - provided you have a pound box). Allowing the meat to lose its coolness helped the breading adhere to the steak & not stick to the pan (I think anyway). I cooked them over (gas) medium for about 5 minutes on each side. Once (& sorry if it grosses you out) the wet pinkish color starts to come to the top of the steak it's time to turn over. Using half butter & half olive oil is a yum combination for panfrying. Oh made white gravy too. Good idea.
Made some sub. to the recipe but followed it for the most part and it was so good..
This was my first attempt at country fried steak. My kitchen smelled sooo good. I really like this recipe I'll be using this one again.
This was my second time making country fried steak and this recipe was by far the best. I cooked mine a little longer to give it that really crunchy texture and I added extra Montreal seasoning. This tasted so good throughgout the entire steak you could taste the seasonings so it did not taste bland at all. We will keep this recipe for sure.
This restaurant quality...and so easy too! All I had on hand were Ritz Crackers but they worked out just as well.