Rating: 4.53 stars
190 Ratings
  • 5 star values: 130
  • 4 star values: 41
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 4

This country fried steak recipe was originally my grandmother's, but I thought it was really bland so I added seasoning to it. Serve it with country gravy and mashed potatoes.

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 - 4 ounce steaks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the egg and milk in a shallow bowl; set aside.

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  • Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.

  • Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

468 calories; protein 22.7g; carbohydrates 50.9g; fat 18.6g; cholesterol 75.6mg; sodium 1109.2mg. Full Nutrition
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Reviews (131)

Most helpful positive review

Rating: 4 stars
06/22/2009
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. Read More
(107)

Most helpful critical review

Rating: 3 stars
09/02/2010
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. Read More
(17)
190 Ratings
  • 5 star values: 130
  • 4 star values: 41
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
06/22/2009
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. Read More
(107)
Rating: 5 stars
03/20/2009
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!!! Read More
(79)
Rating: 5 stars
08/13/2009
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! Read More
(76)
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Rating: 5 stars
03/02/2009
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 Read More
(18)
Rating: 3 stars
09/02/2010
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. Read More
(17)
Rating: 5 stars
03/04/2009
Made some sub. to the recipe but followed it for the most part and it was so good.. Read More
(13)
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Rating: 5 stars
07/27/2009
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. Read More
(11)
Rating: 5 stars
03/02/2010
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. Read More
(9)
Rating: 5 stars
09/12/2011
This restaurant quality...and so easy too! All I had on hand were Ritz Crackers but they worked out just as well. Read More
(9)