Southern Country Fried Steak: A Crispy, Comforting Dinner Tradition

Classic Southern Country Fried Steak with Creamy Gravy

There’s nothing quite as comforting as a perfectly prepared country fried steak with its crispy, golden-brown coating and rich, creamy gravy. This Southern staple has been gracing dinner tables for generations, bringing together simple ingredients to create something truly special.

Why You’ll Love This Country Fried Steak Recipe

This recipe transforms affordable cube steaks into a restaurant-worthy meal that’s crispy on the outside, tender on the inside, and smothered in velvety gravy. Perfect for family dinners or when you’re craving authentic Southern comfort food!

What’s The Difference Between Country Fried Steak and Chicken Fried Steak?

While many use these terms interchangeably, there are subtle differences. Traditional country fried steak is typically dusted with flour, pan-fried, and served with a brown gravy made from the pan drippings. Chicken fried steak usually has a thicker, crispier coating (similar to fried chicken) and is served with a cream-based white gravy. This recipe brings together the best of both worlds!

Ingredients for Perfect Country Fried Steak

For the Steak:

• 4 beef cube steaks (approximately ½ pound each)
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 2 large eggs
• ½ cup buttermilk
• Vegetable oil for frying

For the Creamy Gravy:

• ¼ cup reserved pan drippings
• ⅓ cup all-purpose flour
• 2½ cups whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

How to Make Country Fried Steak

1. Tenderize the steaks: Place each cube steak between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the steaks to approximately ¼ inch thickness. This step ensures tenderness and even cooking.
2. Prepare your dredging station: In a shallow dish, combine the flour, salt, pepper, garlic powder, onion powder, and paprika. In a separate bowl, whisk together eggs and buttermilk until well combined.
3. Bread the steaks: Dredge each steak in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Return to the flour mixture for a second coating, pressing gently to ensure the coating adheres well.
4. Rest the breaded steaks: Place the breaded steaks on a wire rack and let them rest for 10 minutes. This helps the coating adhere properly during frying.
5. Heat the oil: In a large, heavy skillet (cast iron works best), heat about ½ inch of vegetable oil to 350°F (175°C).
6. Fry the steaks: Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and crispy. The internal temperature should reach 145°F (63°C).
7. Drain and keep warm: Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Keep warm in a low-temperature oven while preparing the gravy.

For the Creamy Gravy:

1. Prepare the pan: Pour off all but ¼ cup of the frying oil, keeping the flavorful browned bits in the pan.
2. Create a roux: Reduce heat to medium-low. Sprinkle the flour into the reserved drippings and whisk constantly for 2-3 minutes, until it forms a smooth, light brown roux.
3. Add the milk: Gradually whisk in the milk, continuing to stir to prevent lumps from forming.
4. Season and simmer: Add salt, pepper, and garlic powder. Bring the gravy to a gentle simmer and cook for 5-7 minutes, stirring frequently, until it thickens to your desired consistency.
5. Adjust seasoning: Taste the gravy and adjust seasoning if needed.

Serving Your Country Fried Steak

Place each golden-brown steak on a plate and generously ladle the warm gravy over the top. Country fried steak pairs perfectly with classic Southern sides like:

• Creamy mashed potatoes
• Buttered corn
• Green beans
• Buttermilk biscuits
• Collard greens

Recipe Tips for Success

• Meat selection: While cube steak is traditional, you can substitute with round steak that you’ve tenderized yourself.
• Oil temperature: Maintain the oil at 350°F for optimal frying. Too hot, and the coating burns before the meat cooks; too cool, and the steak absorbs too much oil.
• Double dredging: The flour-egg-flour method creates that perfect crispy coating that adheres well to the meat.
• Lumpy gravy fix: If your gravy develops lumps, strain it through a fine-mesh sieve or blend it briefly with an immersion blender.

Nutrition Information

Per serving (1 steak with gravy):

• Calories: 832 kcal
• Carbohydrates: 71g
• Protein: 68g
• Fat: 29g
• Saturated Fat: 12g
• Cholesterol: 206mg
• Sodium: 1273mg
• Fiber: 2g

Frequently Asked Questions About Country Fried Steak

Can I make country fried steak ahead of time?

While best enjoyed fresh, you can prepare the steaks up to the breading stage and refrigerate for up to 4 hours before frying. The gravy can be made ahead and gently reheated with a splash of milk if needed.

How do I store leftovers?

Store leftover steak and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak in a 350°F oven until warmed through to maintain crispiness.

Can I freeze country fried steak?

Yes, though the texture may change slightly. Freeze the fried steaks (without gravy) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F oven.

Can I use an air fryer?

Yes! Spray the breaded steaks with cooking oil and air fry at 390°F for about 10-12 minutes, flipping halfway through. The coating won’t be quite as crispy as traditional frying, but it’s a healthier alternative.

This homestyle country fried steak recipe brings authentic Southern comfort to your dinner table with minimal effort. The combination of tender beef, crispy coating, and rich, creamy gravy creates a meal that’s sure to become a family favorite!