fried steak and gravy recipe

Written BySheba G Updated On
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The Best fried steak and gravy recipe

I have been making this fried steak and gravy recipe for years and it is a staple in our house. My kids absolutely love it and ask for it all the time. It is a simple and satisfying meal that feels like a special treat but does not require a lot of fancy ingredients or complicated steps. I like that it uses basic pantry items and comes together quickly for a weeknight dinner. The steak comes out tender and the gravy is rich and creamy. It is a hearty meal that fills everyone up and leaves them happy. I also appreciate that you can control the amount of oil and salt making it a little healthier than what you might get at a restaurant. It is a perfect recipe for a cozy family dinner or a casual get together with friends.

Fried Steak and Gravy

4.8 from 1545 votes

A classic Southern comfort food featuring tender cube steak coated in a seasoned flour and fried until golden. Served with a creamy and savory gravy made from the pan drippings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Steak

1 1/2 pounds cube steak
1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 cup buttermilk
1 large egg
Vegetable oil for frying

For the Gravy

3 tablespoons reserved pan drippings
3 tablespoons all purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place the cube steak pieces between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4 inch thickness.
2In a shallow dish, whisk together the flour, salt, pepper, garlic powder, onion powder, and paprika.
3In another shallow dish, whisk together the buttermilk and egg.
4Heat about 1/2 inch of vegetable oil in a large skillet over medium high heat. The oil is ready when a pinch of flour sizzles on contact.
5Dredge each piece of steak in the flour mixture, then dip it in the buttermilk mixture, and then coat it again in the flour mixture. Shake off any excess.
6Carefully place the coated steaks in the hot oil. Fry for 3 to 4 minutes per side until golden brown and cooked through. Work in batches to avoid overcrowding the pan.
7Transfer the fried steaks to a plate lined with paper towels to drain. Keep warm.
8Carefully pour off all but 3 tablespoons of the pan drippings. Reduce the heat to medium low.
9Sprinkle the 3 tablespoons of flour over the drippings and whisk constantly for 1 to 2 minutes to make a roux.
10Slowly pour in the milk while whisking continuously. Continue to whisk until the gravy thickens, about 3 to 5 minutes.
11Season the gravy with salt and pepper to taste. Serve immediately over the fried steaks.

🔧Equipment

Large skillet or cast iron pan
Meat mallet or rolling pin
Shallow dishes for breading
Whisk
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a lighter version you can use canola or avocado oil. Make sure the oil is hot enough before adding the steak to prevent it from becoming greasy. Leftover gravy can be stored in the refrigerator for up to 3 days.

Watch Video Of How Fried Steak and Gravy Works

This fried steak and gravy recipe is a winner every single time. It is a comforting and filling meal that works perfectly for a family dinner or a casual gathering. I know you will love it as much as my family does.

❓ Frequently Asked Questions About Fried Steak and Gravy

1. What is the best cut of meat for fried steak?

Cube steak is the traditional choice. It is usually top round or sirloin that has been tenderized by a mechanical process. It cooks quickly and stays tender. You can also use a tenderized round steak or even chicken fried steak style cuts.

2. Can I use something other than buttermilk?

Yes you can. If you do not have buttermilk you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. This will give you a similar tangy flavor and help the breading stick.

3. How do I keep the breading from falling off?

Make sure the steak is dry before you start. Pat it with paper towels. Also let the breaded steak rest for a few minutes before frying. This helps the coating adhere better. And make sure the oil is hot enough before adding the steak.

4. Can I make this recipe gluten free?

Yes you can substitute the all purpose flour with a gluten free all purpose flour blend. You may need to adjust the amount slightly. Also use a gluten free flour for the gravy. The texture might be a little different but it will still be delicious.

5. How do I store and reheat leftovers?

Store leftover steak and gravy separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the steak on a baking sheet and warm it in a 350 degree oven for about 10 minutes. Reheat the gravy in a small saucepan over low heat, adding a splash of milk if it is too thick.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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