Country Fried Steak Recipe
This Country Fried Steak Recipe delivers crispy, tender steak smothered in rich, creamy gravy for a classic Southern comfort food feast you’ll love.
Full Recipe Introduction
If you’ve never met Country Fried Steak, you’re in for something special—a slice of Southern hospitality on your plate. Often called chicken fried steak, this dish takes a budget-friendly cube steak, dredges it in seasoned flour, and pan-fries it until golden-brown. Then, you drench it in a homemade white gravy that’s smooth, peppery, and downright addictive. I first fell for this classic comfort food at my grandma’s Sunday dinners, where laughter and long tables were as much a part of the meal as buttery biscuits. The beauty of home cooking here is in its simplicity: a few pantry staples, a skillet, and a little love.
What makes this Country Fried Steak Recipe stand out for me is how versatile it is. It’s not just a winter-warmer; it’s perfect for casual weeknights or holiday brunches with an edge. You can lighten it up by using lean beef cuts and swapping full-fat milk for a lower-fat option, yet still keep that creamy gravy vibe. And if you’re into meal prep, these steaks crisp nicely on day two when reheated in the oven—like a warm hug on a busy morning. Honestly, there’s something about the crunch of the crust paired with velvety gravy that reminds me of why I fell in love with Southern cooking so many years ago.
Why You’ll Love This Country Fried Steak Recipe
- Classic Southern flavor that feels like a family hug
- Budget-friendly ingredients you probably have on hand
- Crunchy, golden crust with a tender, juicy interior
- Creamy, peppery gravy that clings perfectly to each bite
- Ready in under 45 minutes—no fuss, just comfort
- Easily tailored to lighter milks or gluten-free flour blends
- Perfect for meal prep; reheats beautifully without losing crispiness
- Ideal for pairing with mashed potatoes, collard greens, or biscuits
Ingredients
- 4 beef cube steaks (about 1½ pounds total) (¾″ thickness; if thicker, pound lightly between plastic wrap)
- 1½ cups all-purpose flour (Bob’s Red Mill recommended; or use a 1:1 gluten-free blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon kosher salt (adjust to taste)
- 2 large eggs
- ½ cup whole milk (or low-fat milk for a lighter gravy)
- 2 tablespoons heavy cream (optional; richer gravy)
- ¾ cup panko breadcrumbs (or fine cornmeal for extra crunch)
- Vegetable oil (or lard/duck fat) for shallow frying (about ¼–½″ depth)
For the gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk (or 1 cup milk + ½ cup chicken broth for depth)
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
Tips:
– Use room-temperature eggs and milk for a smoother coat.
– If cube steaks are too thin, pound to about ½″ thick for even cooking.
– Freshly ground pepper adds a lively kick to the gravy.
Directions
- Prep your steak: Pat the cube steaks dry with paper towels, then season both sides with a pinch of salt and pepper. A dry surface helps the flour stick better.
- Set up three stations: one plate with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; a shallow bowl with beaten eggs and milk; a plate of panko (or cornmeal).
- Dredge each steak in seasoned flour, tapping off excess; dip into the egg wash, letting any extra drip back; then press into the panko—ensure an even coat.
- Heat a cast-iron skillet over medium heat, then add oil to reach about ½″ up the sides. Aim for 350°F on a thermometer; if you don’t have one, test with a pinch of flour—it should sizzle immediately.
- Carefully place steaks in the hot oil, leaving room between each piece. Fry until golden brown, about 4 minutes per side. Adjust heat if the crust browns too fast.
- Transfer cooked steaks to a wire rack set over a baking sheet to drain and stay crisp. Tent loosely with foil and keep warm while you make the gravy.
- Gravy time: Remove all but 3 tablespoons of oil from the skillet (or start fresh with butter). Melt butter over medium heat, whisk in flour until lightly browned (1–2 minutes), then slowly whisk in milk (and broth).
- Whisk constantly as the gravy thickens (3–5 minutes); season with salt, pepper, and a dash of cayenne if you like warmth. If it gets too thick, add a splash more milk.
- Serve each steak smothered in gravy, garnished with chopped parsley if you’re feeling fancy. Lean in and sigh with delight—that’s the best part.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (including resting and gravy-making)
Variations
- Spicy Chipotle: Add ½ teaspoon ground chipotle pepper to the flour mix for a smoky kick.
- Creamy Mustard Gravy: Swap half the milk for sour cream and stir in 2 tablespoons Dijon.
- Southern Herb Twist: Mix chopped fresh thyme and rosemary into the panko before breading.
- Gluten-Free Comfort: Use a 1:1 gluten-free flour blend and GF breadcrumbs.
- Air-Fryer Friendly: Lightly spray breaded steaks with cooking oil and air-fry at 375°F for 10–12 minutes, flipping halfway.
- Country Fried Chicken: Swap beef for tender chicken cutlets and follow the same breading and frying steps.
Storage & Reheating
Store leftover steaks and gravy separately in airtight containers in the fridge for up to 3 days. Freeze gravy in a freezer-safe bag for up to 1 month. To reheat, place steaks on a baking sheet in a 350°F oven for 8–10 minutes until crisp, and warm gravy gently on the stovetop, whisking to smooth. Make-ahead tip: Bread your steaks up to 2 hours in advance and chill—this helps the coating stick and cuts meal-day stress.
Notes
When I tested this Country Fried Steak Recipe for the blog, I learned that resting the breaded steaks on a rack for at least 10 minutes prevents the coating from shrinking in the hot oil. If your gravy separates or looks grainy, whisk in a spoonful of cream cheese off heat—that smooths it out without watering down flavor. For an even crunchier crust, add 1 tablespoon of cornstarch to your flour mix. And always heat your oil to the right temp; too cool and the steaks soak up oil, too hot and the exterior burns before the center cooks.
FAQs
Q: Can I bake country fried steak instead of frying?
A: Yes—you can bake at 425°F for 15–18 minutes on a greased rack; spritz with oil halfway for a crispier crust.
Q: My gravy turned lumpy—how do I fix it?
A: Whisk vigorously off the heat, or strain through a fine-mesh sieve; a bit of cream cheese can smooth out any lumps too.
Q: What’s the difference between chicken fried and country fried steak?
A: Mostly regional terminology; chicken fried often has a batter and darker, peppery gravy, while country fried uses a dry dredge and lighter gravy.
Q: Can I use tenderloin steaks instead of cube steaks?
A: You can, but cube steaks absorb breading better; if using tenderloin, pound to an even thickness first.
Q: How do I keep the coating from falling off?
A: Pat the steaks dry, press the breading on firmly, let them rest before frying, and don’t overcrowd the pan.
Q: Is there a dairy-free option for the gravy?
A: Substitute dairy milk with unsweetened almond or oat milk and use a dairy-free butter alternative.
Q: Can I prep this for a crowd?
A: Absolutely—bread the steaks a few hours beforehand, fry in batches, and reheat in the oven before serving.
Q: What side dishes pair best with this recipe?
A: Mashed potatoes, collard greens, creamed corn, or fluffy buttermilk biscuits are classic pairings.
Conclusion
This Country Fried Steak Recipe is a hug-in-a-dish—crunchy on the outside, tender on the inside, and drenched in creamy, peppery gravy. It ticks all the boxes for classic Southern comfort food, yet it’s easy enough for a busy weeknight. Give it a try, leave a comment to let me know how it turned out, and don’t forget to check out my other Southern-inspired recipes for more home cooking inspiration!
Country Fried Steak
Ingredients
- 4 beef cube steaks (about 1½ pounds total) (¾″ thickness; if thicker, pound lightly between plastic wrap)
- 1½ cups all-purpose flour (Bob’s Red Mill recommended; or use a 1:1 gluten-free blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon kosher salt (adjust to taste)
- 2 large eggs
- ½ cup whole milk (or low-fat milk for a lighter gravy)
- 2 tablespoons heavy cream (optional; richer gravy)
- ¾ cup panko breadcrumbs (or fine cornmeal for extra crunch)
- Vegetable oil (or lard/duck fat) for shallow frying (about ¼–½″ depth)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk (or 1 cup milk + ½ cup chicken broth for depth)
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Pat the cube steaks dry with paper towels, then season both sides with a pinch of salt and pepper. A dry surface helps the flour stick better.
- One plate with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; a shallow bowl with beaten eggs and milk; a plate of panko (or cornmeal).
- In seasoned flour, tapping off excess; dip into the egg wash, letting any extra drip back; then press into the panko—ensure an even coat.
- Over medium heat, then add oil to reach about ½″ up the sides. Aim for 350°F on a thermometer; if you don’t have one, test with a pinch of flour—it should sizzle immediately.
- Until golden brown, about 4 minutes per side. Adjust heat if the crust browns too fast.
- To a wire rack set over a baking sheet to drain and stay crisp. Tent loosely with foil and keep warm while you make the gravy.
- Remove all but 3 tablespoons of oil from the skillet (or start fresh with butter). Melt butter over medium heat, whisk in flour until lightly browned (1–2 minutes), then slowly whisk in milk (and broth).
- As the gravy thickens (3–5 minutes); season with salt, pepper, and a dash of cayenne if you like warmth. If it gets too thick, add a splash more milk.
- Smothered in gravy, garnished with chopped parsley if you’re feeling fancy. Lean in and sigh with delight—that’s the best part.
