| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 842 calorie |
| Total Fat | 35 grams |
| Saturated Fat | 9 grams |
| Dietary Fiber | 2 grams |
| Calories | 842 calorie |
| Total Fat | 35 grams |
| Saturated Fat | 9 grams |
| Dietary Fiber | 2 grams |
Reviews
I made these as the recipe directed. I had plenty of Ritz on hand. The steaks came out and were delicious with such a nice, tasty crunch! I also made a brown mushroom gravy and served that with them. It was all very good!
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!!!!!!
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.
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!
Ritz crackers take away from the taste. Threw out.
I made this dish for my family and they loved it! I will definately make it again.
Instead of Ritz Crackers I used Corn Flakes and milk instead of buttermilk. The family loved it.
I would have been happier with plain flour and seasoning. The crust tasted like Ritz crackers, which wasn’t a good thing to me. I couldn’t taste the thyme at all. All it tasted like was a Ritz covered steak.
I found this recipe to be easy to make and the texture was great but the flavor was lacking. Then again my wife & children do not care for spicy food so I did cut back on the seasoning. I will make this again but I will not be afraid to add seasoning to MY hearts content.
Very easy and tasty! I agree that it was a little wasteful though. I halved the amount of buttermilk, eggs and flour.