Savor the South: Mastering My Country Style Steak Recipe

Country style steak, a Southern comfort food staple, is a dish that evokes memories of family gatherings, hearty meals, and simple, satisfying flavors. Often tenderized and braised to perfection, this dish offers a delightful combination of savory beef, rich gravy, and a melt-in-your-mouth texture. This recipe aims to guide you through creating an authentic and delicious country style steak right in your own kitchen. Get ready to experience a taste of Southern hospitality with every bite!

What is Country Style Steak?

Country style steak isn’t a specific cut of beef, but rather a method of preparing a less expensive, tougher cut, typically from the chuck or round primal. These cuts are naturally more muscular and require a longer cooking time to become tender. The process usually involves tenderizing the steak, coating it in flour, searing it to create a flavorful crust, and then braising it in a rich gravy until it’s incredibly tender and succulent. It’s a budget-friendly and incredibly rewarding way to enjoy a delicious steak dinner.

Ingredients for the Perfect Country Style Steak

Before you begin, gather all the necessary ingredients. This will streamline the cooking process and ensure you have everything you need at your fingertips.

* **Steak:** 2 pounds of beef chuck steak or round steak, about 1/2 to 3/4 inch thick. Choosing the right cut is crucial. Chuck steak offers a good balance of flavor and tenderness after braising. Round steak is leaner but can still become incredibly tender with proper cooking. Avoid cuts that are too thin, as they can dry out during the braising process.
* **All-Purpose Flour:** 1/2 cup. The flour coating creates a delicious crust when seared and also helps to thicken the gravy.
* **Salt and Black Pepper:** To taste. Seasoning is key to bringing out the natural flavors of the beef.
* **Garlic Powder:** 1 teaspoon. Garlic powder adds a subtle aromatic depth to the steak.
* **Onion Powder:** 1 teaspoon. Onion powder complements the garlic and enhances the overall savory flavor.
* **Paprika:** 1 teaspoon. Paprika adds a touch of color and a mild, smoky flavor.
* **Vegetable Oil:** 2 tablespoons. For searing the steak. You can also use canola oil or any other neutral-flavored oil with a high smoke point.
* **Onion:** 1 medium, chopped. Onions form the base of the flavorful gravy.
* **Garlic:** 2 cloves, minced. Fresh garlic adds a robust and pungent flavor to the gravy.
* **Beef Broth:** 2 cups. The beef broth provides the liquid base for the braising process and contributes to the rich flavor of the gravy. You can use low-sodium broth to control the salt content.
* **Worcestershire Sauce:** 1 tablespoon. Worcestershire sauce adds a depth of umami and tangy flavor to the gravy.
* **Tomato Paste:** 1 tablespoon. Tomato paste adds richness and a subtle sweetness to the gravy.
* **Dried Thyme:** 1/2 teaspoon. Thyme adds a classic savory note to the dish.
* **Bay Leaf:** 1. The bay leaf infuses the gravy with a subtle aromatic flavor. Remember to remove it before serving.
* **Optional: Mushrooms:** 8 ounces, sliced. Sliced mushrooms add an earthy flavor and heartiness to the gravy.
* **Optional: Green Bell Pepper:** 1/2, chopped. Adds a touch of sweetness and vibrant color to the gravy.

Equipment You’ll Need

Having the right equipment on hand will make the cooking process smoother and more efficient.

* **Cutting Board:** For preparing the steak and vegetables.
* **Meat Mallet (Tenderizer):** For tenderizing the steak.
* **Shallow Dish or Plate:** For dredging the steak in flour.
* **Large Skillet or Dutch Oven:** A large skillet or Dutch oven is essential for searing and braising the steak. A Dutch oven is particularly well-suited for this dish because it distributes heat evenly and retains moisture.
* **Tongs:** For handling the steak while searing.
* **Measuring Cups and Spoons:** For accurately measuring the ingredients.
* **Whisk:** For smoothing out the gravy, preventing lumps.

Step-by-Step Instructions: Mastering the Country Style Steak

Now, let’s dive into the detailed steps for creating a delicious and tender country style steak.

**Step 1: Prepare the Steak**

1. **Tenderize the Steak:** Place the steak on a cutting board. Use a meat mallet to pound the steak to an even thickness of about 1/4 inch. This tenderizes the meat and helps it cook more evenly. Be sure to pound both sides of each steak piece. Don’t over-tenderize, as this can make the steak mushy. The goal is to break down the muscle fibers, not to pulverize the meat.
2. **Cut into Serving Size Pieces:** Cut the steak into smaller, serving-size pieces, about 3-4 inches wide.
3. **Season the Steak:** In a shallow dish, combine the flour, salt, pepper, garlic powder, onion powder, and paprika. Mix well. Dredge each piece of steak in the flour mixture, ensuring it is fully coated. Shake off any excess flour. The flour coating will create a flavorful crust when seared and will also help thicken the gravy.

**Step 2: Sear the Steak**

1. **Heat the Oil:** Heat the vegetable oil in the large skillet or Dutch oven over medium-high heat. The oil should be hot enough to sizzle when a small amount of flour is dropped into it. If the oil isn’t hot enough, the steak will steam instead of sear, resulting in a less flavorful crust.
2. **Sear the Steak in Batches:** Carefully place the floured steak pieces into the hot skillet, ensuring not to overcrowd the pan. Overcrowding will lower the temperature of the oil and prevent the steak from searing properly. Sear the steak for about 2-3 minutes per side, or until it is nicely browned. This step is crucial for developing a rich, savory flavor. Don’t move the steak around too much while it’s searing; let it develop a good crust before flipping.
3. **Remove and Set Aside:** Once the steak is seared, remove it from the skillet and set it aside on a plate. Don’t worry about cooking the steak all the way through at this point; it will finish cooking during the braising process.

**Step 3: Make the Gravy**

1. **Sauté the Vegetables:** In the same skillet, add the chopped onion and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. **Add Optional Vegetables:** If using, add the sliced mushrooms and chopped green bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. **Create the Gravy Base:** Stir in the tomato paste and cook for 1 minute. This helps to deepen the flavor of the tomato paste.
4. **Deglaze the Pan:** Pour in the beef broth, scraping the bottom of the skillet to loosen any browned bits (fond). These browned bits are packed with flavor and will enhance the richness of the gravy. This process is called deglazing.
5. **Add Seasonings:** Stir in the Worcestershire sauce, dried thyme, and bay leaf. Season with salt and pepper to taste.

**Step 4: Braise the Steak**

1. **Return the Steak to the Skillet:** Gently place the seared steak pieces back into the skillet, nestling them into the gravy. The gravy should partially cover the steak. If needed, add a little more beef broth to ensure the steak is mostly submerged.
2. **Bring to a Simmer:** Bring the gravy to a simmer over medium heat. Then, reduce the heat to low, cover the skillet, and let the steak braise for 1.5 to 2 hours, or until it is incredibly tender and easily pulls apart with a fork. The braising time will depend on the thickness of the steak and the toughness of the cut. Check the steak periodically to ensure the gravy isn’t simmering too vigorously; adjust the heat as needed.
3. **Thicken the Gravy (Optional):** If you prefer a thicker gravy, you can remove the steak from the skillet and set it aside. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the simmering gravy and cook for 1-2 minutes, or until the gravy has thickened to your desired consistency. Return the steak to the skillet and heat through.

**Step 5: Serve and Enjoy!**

1. **Remove the Bay Leaf:** Before serving, remove the bay leaf from the gravy.
2. **Serve Hot:** Serve the country style steak hot, spooning the gravy generously over the steak.
3. **Garnish (Optional):** Garnish with fresh parsley or a sprinkle of paprika for added visual appeal.

Serving Suggestions: What to Serve with Country Style Steak

Country style steak is a versatile dish that pairs well with a variety of sides. Here are a few popular serving suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to country style steak. The gravy soaks perfectly into the potatoes, creating a comforting and satisfying combination.
* **Rice:** Fluffy white rice or brown rice are also excellent choices. The rice absorbs the gravy beautifully.
* **Green Beans:** Steamed or sautéed green beans add a touch of freshness and color to the meal.
* **Corn on the Cob:** A summery favorite that complements the savory flavors of the steak.
* **Coleslaw:** A cool and creamy coleslaw provides a refreshing contrast to the rich and hearty steak.
* **Biscuits:** Warm, flaky biscuits are perfect for soaking up the delicious gravy.
* **Mac and Cheese:** A cheesy and comforting side dish that’s always a crowd-pleaser.
* **Side Salad:** A simple green salad with a light vinaigrette adds a touch of lightness to the meal.

Tips for the Best Country Style Steak

* **Choose the Right Cut:** Chuck steak is generally preferred for its flavor and tenderness after braising. Round steak is a leaner option. Avoid cuts that are too thin.
* **Don’t Skip the Tenderizing:** Tenderizing the steak is crucial for breaking down the muscle fibers and ensuring a tender final product.
* **Sear the Steak Properly:** Searing the steak in hot oil is essential for developing a flavorful crust. Don’t overcrowd the pan.
* **Deglaze the Pan:** Deglazing the pan with beef broth is important for capturing all the flavorful browned bits from the bottom of the skillet.
* **Braise Low and Slow:** Braising the steak at a low temperature for a long period of time is key to achieving maximum tenderness.
* **Adjust Seasoning to Taste:** Taste the gravy periodically and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or other spices to suit your preferences.
* **Don’t Overcook:** While braising helps tenderize, overcooking can still lead to dryness. Check for tenderness regularly by piercing with a fork.

Variations and Additions: Customize Your Country Style Steak

* **Add Vegetables:** Feel free to add other vegetables to the gravy, such as carrots, celery, or potatoes. Add them along with the onions and garlic.
* **Spice it Up:** Add a pinch of red pepper flakes to the gravy for a little heat.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, oregano, or Italian seasoning.
* **Add Wine:** Add a splash of red wine to the gravy for a richer flavor. Add it after deglazing the pan with beef broth.
* **Creamy Gravy:** Stir in a dollop of sour cream or heavy cream to the gravy at the end of cooking for a creamier texture.
* **Slow Cooker Method:** This recipe can also be adapted for a slow cooker. Sear the steak as directed, then transfer it to the slow cooker along with the gravy ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.

Storage and Reheating Instructions

* **Storage:** Leftover country style steak can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the steak and gravy in a skillet over medium heat, or in the microwave. Add a splash of beef broth if the gravy has thickened too much.

Country Style Steak: A Timeless Classic

Country style steak is more than just a recipe; it’s a taste of home, a symbol of Southern comfort, and a testament to the power of simple ingredients cooked with love. With this guide, you can easily recreate this classic dish in your own kitchen and share the warmth and flavor with your family and friends. So, gather your ingredients, put on your apron, and get ready to savor the taste of the South! Enjoy!