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Country Fried Steak
August 20, 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.

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