Country Fried Steak

This fried steak is a perfect example of the ease of iron skillet cooking. We also like the way Cliff tenderizes the steak, using whatever is handy as a mallet.

• 1-1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large boneless round steak or sirloin steak
• Cooking oil
• 14 inch cast iron skillet

METHOD

Combine flour, salt, and black pepper and mix well.

Dredge cut pieces of steak in flour mixture, reserving remaining dry mixture.

Take each serving piece, one at a time, sprinkle flour mixture on one side and pound well with a meat mallet, edge of a dinner plate, or the back of a knife until extra flour is pounded into the meat and steak is tenderized. Turn over and repeat for the other side. Do this for all pieces of steak.

Over medium heat, pour cooking oil into iron skillet to a depth of about 1/2 inch and heat.

When oil is hot (375° F) place pieces of steak in skillet and fry until golden brown on each side and steak is done to taste.

Serves: 1 - 2

Contributor: Cliff Lowe

Try this steak with Sawmill gravy. Sawmill is a milk gravy that is also nice in the morning as a breakfast. Iron skillet cooking is easy and delicious.

Read Cliff's article about iron skillets

 

top of page