Crispy cube steak with buttermilk and Montreal Steak seasoning

Some dinners are all about comfort, and country fried steak is one of them. A golden, crispy coating, a few simple ingredients, and a little seasoning with love—that’s how I make mine! I use cube steak, a buttermilk and egg mixture, and a double dip in seasoned flour before it goes into my electric skillet.

My special ingredient? Montreal Steak seasoning. I put it on the meat, in the flour, and in the buttermilk mixture, so the seasoning runs through every layer. There’s no exact measurement for that part. Just remember that it adds up when you use it in all three places, so start lightly and adjust your next batch to your taste.

The secret is the double dip

I dip each steak in the buttermilk mixture, then the flour, then go back through both bowls again. That second coating helps build the craggy crust I’m after. The baking powder goes right into the flour, and I keep the bowls next to each other so everything is ready before I start frying.

What you need

These are my coating ratios. The amount of cube steak they cover will depend on the size of the pieces and how thickly you coat them. Mix additional coating as needed using the same proportions.

Cube steak, as many pieces as you plan to cook

1 cup all-purpose flour

2 teaspoons baking powder

1 cup buttermilk

1 egg

Montreal Steak seasoning, to taste, divided between the meat and both mixtures

Vegetable oil, for frying within your skillet manufacturer’s recommended oil limit

Equipment: An electric skillet approved for frying with oil, two shallow bowls, tongs, a food thermometer, and a wire rack set over a baking sheet.

How I make my country fried steak

Season the steak. Pat the cube steak dry and sprinkle both sides lightly with Montreal Steak seasoning.

Mix the coating. In one shallow bowl, stir together 1 cup flour, 2 teaspoons baking powder, and a little Montreal Steak seasoning. In a second bowl, whisk together 1 cup buttermilk, 1 egg, and another light sprinkle of seasoning.

Heat the oil. Add vegetable oil to the electric skillet according to its manufacturer’s frying instructions and safe oil limit, leaving room for the food and bubbling. Heat the oil to approximately 350°F. The steaks do not need to be fully submerged; you will turn them while cooking.

Double dredge each piece. Dip the steak into the buttermilk mixture, letting the excess drip off, then coat it in flour. Repeat: liquid, then flour. Gently press the flour onto the meat to help the coating stick.

Fry and carefully flip. Lower each coated steak into the hot oil with tongs, away from you to reduce splashing. Cook in batches with space between the pieces. Once the underside is golden and the coating has set, carefully turn the steak and cook the other side. Keep the oil near 350°F and let it recover between batches.

Check and rest. Cooking time varies with thickness, so do not judge doneness by the crust alone. Check the center with a food thermometer: cook to at least 145°F, then rest for at least 3 minutes. Follow any additional cooking directions on the package. Transfer to a wire rack over a baking sheet to drain and rest.

Make it a comfort food dinner

Mashed potatoes, green beans, corn, or a simple salad would all make good sides. If you love gravy with your country fried steak, serve it with your favorite gravy, too. This recipe is for the steak and its crispy coating, so you can finish the plate your way.

Watch my cooking reel to see the steaks sizzling in the skillet and that golden crust coming together. A little messy? Sure. But this is the kind of homemade dinner that doesn’t need fancy ingredients—just a few basics and some seasoning with love.

What would you serve with country fried steak? Let me know in the comments!