country fried steak recipe
The Best country fried steak recipe
What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes, green beans, or even over biscuits if you’re feeling extra indulgent. It’s a great way to stretch a budget, too, since cube steak is usually affordable and goes a long way. Plus, it’s packed with protein, and if you use a leaner cut or air-fry the steaks instead of deep-frying, you can keep it on the healthier side without sacrificing flavor. It’s one of those meals that’s easy to customize, so whether you like your gravy thick and peppery or light and creamy, you can make it your own. And let’s be real—anything that gets the whole family excited about dinner is a winner in my book.
Classic Country Fried Steak with Cream Gravy
A Southern comfort food classic featuring tenderized cube steak coated in seasoned flour and pan-fried to golden perfection. Served with rich, creamy gravy for a hearty and satisfying meal.
🥘Ingredients
- 4 cube steaks (about 1/2 lb each)
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil or lard for frying
- 1/4 cup all-purpose flour (from the dredging mixture)
- 2 cups whole milk
- 1 cup beef broth
- 1/2 tsp salt
- 1/2 tsp black pepper
👨🍳Directions
-
1
In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper. Set aside. -
2
In another bowl, whisk together eggs and milk until well combined. -
3
Pat the cube steaks dry with paper towels. Dip each steak first into the egg mixture, then coat thoroughly in the flour mixture. Set aside on a plate. -
4
Heat about 1/2 inch of oil in a large skillet over medium-high heat (350°F). Once hot, carefully add the steaks in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. -
5
Pour off all but 2 tablespoons of oil from the skillet. Reduce heat to medium and whisk in 1/4 cup of the reserved flour mixture. Cook for 1-2 minutes, stirring constantly, until lightly browned. -
6
Gradually whisk in milk and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, stirring frequently, until the gravy thickens. -
7
Season the gravy with salt and pepper to taste. Return the steaks to the skillet and spoon gravy over the top. Simmer for an additional 2 minutes to heat through. -
8
Serve the country fried steak hot with the cream gravy poured over the top. Enjoy with mashed potatoes or buttered biscuits.
🔧Equipment
- Large skillet or cast-iron pan
- Mixing bowls (2)
- Whisk
- Tongs
- Plate lined with paper towels
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Country Fried Steak with Cream Gravy Works
❓ Frequently Asked Questions About Country Fried Steak with Cream Gravy
1. What cut of meat is best for country fried steak?
The best cut for country fried steak is cube steak (also called minute steak), which is top round or top sirloin that’s been tenderized with a meat mallet. If cube steak isn’t available, you can use round steak or sirloin tip steak and pound it yourself until thin and tender. Avoid lean cuts like filet mignon—they lack the connective tissue needed for a crispy, flavorful crust.
2. Why is my country fried steak tough?
Tough country fried steak usually results from one of these common mistakes:
– Overcooking: Frying too long or at too high a temperature dries out the meat. Cook until golden brown (about 3–4 minutes per side) and finish in gravy if needed.
– Skipping the tenderizing: If using regular steak, pound it thoroughly with a meat mallet to break down fibers.
– Using the wrong flour: All-purpose flour works, but adding cornstarch (1–2 tbsp) to the coating mix creates a crispier, more tender crust.
– Not resting the meat: Let the steak rest 5–10 minutes after pounding to relax the fibers before breading.
3. Can I make country fried steak in an air fryer?
Yes! An air fryer can yield a crispy, less greasy version of country fried steak. Here’s how:
1. Prep as usual: Dredge the steak in flour, egg wash, and breadcrumbs.
2. Spray lightly: Mist the steak with oil (or melted butter) for browning.
3. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway. For extra crispiness, spritz again before the second side cooks.
4. Make gravy separately: Air fryers don’t collect drippings, so prepare gravy on the stovetop using broth, flour, and seasonings.
Note: The texture will be slightly different (less “fried” and more “roasted”), but it’s a great healthier alternative.
4. What’s the secret to perfect country fried steak gravy?
The key to creamy, lump-free gravy lies in these steps:
– Use the right fat: After frying the steak, leave 2–3 tbsp of the hot oil/drippings in the skillet (or use butter for richer flavor). Discard excess grease.
– Make a roux: Whisk in 2–3 tbsp flour over medium heat, cooking until golden (1–2 minutes). This removes the raw flour taste.
– Slowly add liquid: Gradually pour in 1.5–2 cups milk, buttermilk, or broth, whisking constantly to prevent lumps. For extra richness, use half milk and half heavy cream.
– Season well: Add salt, black pepper, garlic powder, and a pinch of MSG (optional). Simmer until thickened (3–5 minutes). If too thin, mix 1 tsp cornstarch with cold water and stir in.
– Strain if needed: For ultra-smooth gravy, strain out any lumps before serving.
Pro tip: For sawmill gravy (a Southern classic), use bacon grease instead of oil and add crumbled sausage or crispy bits from the steak (fond) for depth.
5. How do I keep country fried steak crispy after frying?
To prevent soggy steak, follow these tricks:
– Drain properly: Place fried steak on a wire rack (not paper towels) to allow air circulation and prevent steam buildup.
– Keep warm in the oven: After frying, transfer steaks to a 200°F (95°C) oven on a rack over a baking sheet. This keeps them crispy for 20–30 minutes.
– Avoid covering: Never cover hot steak with foil—it traps steam and softens the crust.
– Serve gravy on the side: Pour gravy over the steak only at the table to maintain crispiness.
– Reheat smartly: To revive leftovers, use an air fryer at 375°F (190°C) for 3–4 minutes or a skillet over medium heat (no lid). Microwaving will make it rubbery.
