fried steak 🥩

Ingredients

– 1-2 pounds beef cutlets (such as top round or top sirloin), about 1/4 inch thick
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup buttermilk
– Vegetable oil for frying

Instructions

1. Prepare the steak: Trim any excess fat from the beef cutlets, if needed.
2. Create the breading mixture: In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Prepare the buttermilk bath: Pour buttermilk into a separate shallow dish.
4. Dredge the steak: Dip each beef cutlet into the buttermilk, coating both sides, then roll in the breading mixture to coat. Place the breaded cutlet on a plate or tray. Repeat with the remaining cutlets.
5. Heat the oil: Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Fry the steak: Carefully place 2-3 breaded cutlets into the hot oil. Do not overcrowd the skillet. Fry for 3-4 minutes on each side, or until golden brown and cooked to your desired level of doneness. Repeat with the remaining cutlets.
7. Drain excess oil: Remove the fried steak from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve: Serve the fried steak hot and enjoy!

Tips and Variations

– Use a thermometer to ensure the oil reaches 350°F for crispy frying.
– For extra crispy coating, chill the breaded cutlets in the refrigerator for 30 minutes before frying.
– Substitute the buttermilk with regular milk or yogurt if needed.
– Add some diced herbs, such as parsley or thyme, to the breading mixture for extra flavor.
– Serve the fried steak with your favorite sides, such as mashed potatoes, collard greens, or creamed corn.