Buttermilk Fried Steak Plate

Name: Buttermilk Fried Steak Plate
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Cubed beef steak; 1 cup Buttermilk; 1 cup Seasoned flour (salt, pepper, paprika); 2 lb Mashed potatoes; 1 cup White gravy

Chicken-fried steak, cream gravy, mashed potatoes, biscuits.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Medium

Ingredients

4servings

Cubed beef steak4
Buttermilk1 cup
Seasoned flour (salt, pepper, paprika)1 cup
Mashed potatoes2 lb
White gravy1 cup

Instructions

1
Soak the steak
Soak the mechanically tenderized steak in buttermilk.
2
Dredge & bread
Dredge heavily in the seasoned flour, pressing the flour into the crevices.
3
Fry crisp
Pan-fry in 1/2-inch of 350°F oil until the crust is highly textured and golden brown.
4
Mash smooth
Serve hot alongside a massive mound of mashed potatoes, burying both in thick white gravy.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 791
Fat: 31g
Carbs: 71g
Protein: 53g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 2 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Meat mallet / tenderizer — Pounding to an even thickness is what stops the thin end overcooking before the thick end is done.

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