Country Fried Steak
This Country Fried Steak Recipe delivers crispy, tender steak smothered in rich, creamy gravy for a classic Southern comfort food feast you’ll love.
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.
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.
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