Recreate the comforting taste of Texas Roadhouse's classic Country Fried Sirloin right in your own kitchen with this easy-to-follow recipe, featuring crispy fried steak and a rich cream gravy.
1/2 cup buttermilk (or regular milk with 1/2 tsp lemon juice/vinegar)
4-6 cups vegetable oil (or canola oil, peanut oil), enough for 1-2 inches in a skillet
4 tbsp butter (for gravy, or 1/4 cup reserved frying drippings + butter to make 4 tbsp)
1/4 cup all-purpose flour (for gravy)
2 cups whole milk
1/2 cup chicken or beef broth
1/2 tsp salt (for gravy)
1/4 tsp black pepper (for gravy)
Pinch of white pepper (optional, for gravy)
Instructions
1
Prepare the Steaks: Place each sirloin piece between two sheets of plastic wrap. Using a meat mallet, pound each piece to about 1/4 to 1/2-inch thickness. Season both sides of the pounded steaks with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
2
Set Up Breading Stations: In a shallow dish, whisk together 1.5 cups of flour, cornstarch, baking powder, 1 tbsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). In another shallow dish, whisk the eggs and buttermilk together to create an egg wash. Place the remaining 1/2 cup of plain flour in a third shallow dish.
3
Dredge the Steaks: Dredge each steak first in the plain flour, shaking off excess. Then dip it into the egg wash, allowing excess to drip off. Finally, thoroughly coat it in the seasoned flour mixture, pressing gently to ensure an even, thick coating. Place breaded steaks on a wire rack or plate.
4
Heat Oil: In a large, heavy-bottomed skillet or Dutch oven, heat 4-6 cups of vegetable oil over medium-high heat until it reaches 350-360°F (175-180°C).
5
Fry the Steaks: Carefully place 1-2 breaded steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until deeply golden brown and cooked through. Remove fried steaks and place them on a wire rack set over a baking sheet to drain excess oil. Keep warm in a 200°F (95°C) oven while you fry remaining steaks and make the gravy.
6
Make the Cream Gravy: Carefully pour out all but about 1/4 cup of the frying oil from the skillet. If preferred, discard all oil and melt 4 tbsp butter instead. Add butter (or remaining oil/butter combo) to the skillet over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until light golden.
7
Finish Gravy: Gradually whisk in the milk and broth, a little at a time, until smooth. Bring to a simmer, whisking occasionally, until the gravy thickens to your desired consistency (about 5-7 minutes). Season with 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of white pepper (if using). Taste and adjust seasoning as needed.
8
Serve: Ladle warm cream gravy generously over the crispy Homestyle Texas Roadhouse Country Fried Sirloin and serve immediately.
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