Country fried steak is Southern comfort food at its best. Tender cube steak gets a seasoned, extra-crunchy coating and is fried until golden, then covered in a rich, peppery cream gravy made right in the same pan. Serve it with mashed potatoes and green beans, and it’ll be your new favorite weeknight dinner.
Prep: 15 min
Cook: 25 min
Serves: 4
Ingredients
Steaks
- 4 cube steaks (about 1½ lb / 680 g total)
- 1½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1½ tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 large eggs
- ¾ cup buttermilk
- 1 tsp hot sauce
- Vegetable or canola oil, for frying (about 1 cup)
Pepper Gravy
- 3 tbsp pan drippings (add butter if you’re short)
- 3 tbsp all-purpose flour (taken from the dredge before you start)
- 2½ cups whole milk
- 1 tsp coarse black pepper, or to taste
- ½ tsp salt
- Pinch of garlic powder
Instructions
- Prep the steaks. Pat the steaks dry and season both sides lightly with salt and pepper.
- Set up the dredging station. In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, pepper and cayenne. Before you start, set aside 3 tbsp of the plain flour for the gravy. In a second dish, whisk the eggs, buttermilk and hot sauce.
- Double-dredge. Coat each steak in flour, dip it in the egg mixture, then press it firmly into the flour again. Rest the steaks on a rack for 5 minutes so the coating sets.
- Fry. Heat about ¼ inch of oil in a large cast-iron skillet over medium-high heat to 350°F (175°C). Fry the steaks two at a time for 3–4 minutes per side, until deep golden and cooked through. Drain them on a wire rack and keep them warm in a 200°F (95°C) oven.
- Make the gravy. Pour off all but 3 tbsp of the drippings, leaving the browned bits in the pan. Lower the heat to medium, whisk in the reserved flour and cook for 1 minute. Slowly whisk in the milk and keep stirring until the gravy thickens, about 4–5 minutes. Season with pepper, salt and garlic powder.
- Serve. Spoon the hot gravy over the steaks and serve right away.
Tips for the Best Country Fried Steak
- Press the coating on firmly so it doesn’t fall off in the pan.
- Check the oil temperature. If it’s too cool, the crust turns greasy. If it’s too hot, the outside burns before the inside is cooked.
- Don’t crowd the skillet. Frying in batches keeps the oil hot.
- Rest the steaks on a rack, not paper towels, so the bottoms stay crispy.
What to Serve With It
Creamy mashed potatoes, buttered corn, Southern green beans, biscuits or a simple coleslaw.
Storage and Reheating
Store the steaks and gravy separately in the fridge for up to 3 days. Reheat the steaks in a 375°F (190°C) oven or an air fryer for 8–10 minutes so they crisp up again. Warm the gravy on the stove with a splash of milk.
FAQ
Is country fried steak the same as chicken fried steak?
They’re very close. Chicken fried steak usually comes with a white pepper gravy. Country fried steak is sometimes served with brown gravy. This recipe uses the classic creamy white gravy.
Can I use another cut?
Yes. Pound round steak or sirloin to about ¼ inch thick.
Can I make it in an air fryer?
Spray the coated steaks well with oil and air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.