Top Round

• Boneless top round steak is the traditional cut of beef used to make country-fried steak. Round steak is a lean cut from the rear of the cow. The meat is tougher than other steaks and is usually braised or pan fried. To use a round steak for country-fried steak, trim off all the fat and tenderize the steak by pounding it with a meat mallet until it practically falls apart. Thinly sliced round steak, up to 3/4 inch thick at most, is best for frying.

Cube Steak

• Cube steak is a tough cut of meat, usually round steak, that has been tenderized by the butcher. A tenderizer machine cuts the meat with small slices, running parallel across the entire steak surface. By turning the steak 90 degrees and running it through the tenderizer again, a cube pattern is cut into the meat. The cuts break up the tough muscle and tendons in the meat and eliminate the need for pounding.

Minute Steak

• Minute steaks are thinly sliced boneless steaks that cook quickly. Often they are cut from round steak, but the term can refer to any thinly cut steak. Because minute steaks are sliced thin, they are not as tough as a thicker steak would be and can be breaded and fried to make country fried steaks. The term minute steak is also sometimes used to refer to cube steaks.

Country-Fried Steak Basics

• Country-fried steak is made by dredging tenderized round steak, cube steak or minute steaks in seasoned flour, then in a mixture of egg and milk, and back in the flour once again. The coated meat is pan-fried in a heavy skillet over medium-high heat using just enough oil, lard or shortening to fry the bottom of the steak. When the bottom is brown, turn the steak, frying for approximately five to seven minutes per side. When all the steaks are fried, drain off all but 1 or 2 tablespoons of oil, add a little flour and brown. Stir in broth and cook until you have a thick gravy. Serve the steaks covered in the gravy.