Steal This Country-Fried Steak Technique From Kardea Brown - Tasting Table

"You don't actually have to steal this down-home, country-fried steak recipe from cookbook author Kardea Brown because the celebrity chef has given it all away in a recent Instagram post. The former caterer and host of Food Network's "Delicious Miss Brown," is known for tasty Lowcountry recipes and insights into the rich history and flavors of Gullah/Geechee cuisine. If you've never tried Brown's recipes before, this is a perfect one to start on since its techniques are straightforward -"

"While country-fried steak traditionally comes with brown gravy, Brown opts for a cream gravy, of which there are two types: White country gravy and its savory beige counterpart. Both start like all rib-sticking gravies do - with a good roux. The main difference? White country gravy doesn't include the flavorful meat drippings from cooking, while the beige version is typically made in the pan you just finished frying your meat in,"

A country-fried steak recipe uses double-dredged cube steak for extra crunch. The dredging involves seasoned flour with garlic powder, onion powder, sweet paprika, salt, and freshly ground black pepper, plus an egg-and-milk wash. The gravy is prepared before frying the steaks. The gravy is a black-pepper laden white country-style "table gravy" that begins with bacon drippings and chopped garlic incorporated into a roux. Cream gravies include white country gravy and beige gravy; the white omits meat drippings while the beige uses pan drippings for added flavor. Finished steaks are plated with a generous pour of gravy and fresh parsley.

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