Ingredients
- 4 (6-ounce) round cube steaks
- 2 cups buttermilk
- 2 eggs, beaten
- 2 cups all-purpose flour
- 2 teaspoon dried thyme
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- 50 butter crackers, crushed (recommended: Ritz)
- Vegetable shortening, for frying
- Serving suggestion: Your favorite steak sauce and Christina’s Steak Fries with Cheese Sauce
Directions
Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.
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By angelafarek_111...
santa fe, TX
on January 04, 2009
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My mom, grandma, great-grandma, great-aunts, etc. always use saltines instead of Ritz. My great-grandma used a civil war cookbook-and cast iron skillet!! We just use milk,eggs,salt and pepper and saltines. No thyme??!! or any thing else. It's great, very TEXAS!!!!!!
By Chef #627333
Bellbrook, OH
on November 10, 2008
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This recipe is pretty good, but it needs more salt and the addition of black pepper, which is essential in Southern cooking. I made eight cube steaks and still had plenty of flour and egg wash. It needs to be scaled back if only making four. The flavor the buttermilk added was delicious.
By dixonblanton
FL
on August 30, 2008
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I've used this recipe as my standard for country fried steak for a long while now. I reduce the eggs to one, and the buttermilk and flour to one cup each. I keep the seasoning amounts the same. This is a great recipe with lots of flavor- give it a try!
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