Country Fried Steak


  • 2 ½ lb. steaks, preferably sirloin, butterflied in half
  • 1 egg
  • ¾ c buttermilk
  • 1 ½ c flour, divided
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp cayenne
  • 1 tsp black pepper, ground
  • Vegetable cooking spray
  • Parsley, chopped for serving
  • 8 tbsp unsalted butter
  • ½ c flour
  • 2 c whole milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp cayenne
  • ½ tsp black pepper
  • Salt to taste
  • In a medium mixing bowl, beat together eggs with buttermilk.
  • In a medium mixing bowl, combine half of the flour, garlic powder, onion powder, paprika, salt, cayenne, black pepper.
  • In a separate bowl, toss the halved sirloin steaks with the other half of the flour. Shake off excess and pour the remaining flour into the seasoned flour bowl.
  • Using one hand, coat the floured steaks in the egg mixture. Use your other hand to coat the egg-washed steaks in the seasoned flour. Re-dip steaks in the egg then the breading to create a thicker coating.
  • Place the steaks in the appliance in one layer, careful not to crowd. Liberally coat the tops with vegetable spray.
  • Air Fry at 385°F for 14 - 17 Minutes, rotating steaks after 10 Minutes. Spray with vegetable cooking spray after rotating.
  • While the steaks are frying, prepare the gravy. Melt the butter in a small saucepan over medium-low heat.
  • Sprinkle in the flour and continuously whisk for 3-4 Minutes, or until thickened into a paste.
  • Add the remaining ingredients and whisk vigorously over medium heat until the mixture has thickened and no clumps remain. Thin out the gravy with additional milk if desired. Remove from heat.
  • To serve, ladle gravy over the fried steaks. Sprinkle with chopped parsley, and serve alongside mashed potatoes, roasted vegetables, or fresh corn.
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