This Country Fried Steak & Gravy is made with cube steaks dipped in a mixture of flour, egg, buttermilk, and seasonings that are deep fried until golden brown and smothered in a gravy made of butter, garlic, fresh thyme, beef broth & cream.

A Few Ingredient Notes:

Cube Steak: Cube steak is already tenderized, making it a convenient and budget-friendly option for country fried steak. You can usually find it in the beef section of your grocery store.
Steak Seasoning: Use your favorite steak seasoning in the flour mixture. I like Weber's Roasted Garlic & Herb for this recipe because it adds plenty of savory flavor.
Baking Powder & Baking Soda: These help create a lighter, crispier coating.
Buttermilk: Buttermilk adds flavor and helps the seasoned flour coating adhere to the steak.

Dietary Swaps:

Gluten-Free: Use a cup-for-cup gluten-free flour blend in place of regular flour. Make sure your steak seasoning and baking powder are also gluten-free.
Dairy-Free: Use unsweetened dairy-free milk in place of buttermilk, dairy-free butter, and an unsweetened dairy-free cream alternative.

Recipe Variations:

Make it spicy with a bit of cayenne mixed into the flour blend and/or a few dashes of hot sauce in the gravy.
For a more classic country gravy, add more heavy cream & a lot of fresh cracked pepper.
Make a mushroom gravy, by sauteing sliced brown mushrooms in the butter for 6ish minutes before adding the minced garlic & thyme.

Tips & Recipe Notes:

Use a thermometer: This is especially important when frying. Keep your oil between 325°F and 350°F. If the oil gets too hot, the breading can brown before the steak is cooked through. If it's too cool, the coating can absorb too much oil and become greasy.
Don't overcrowd the pan: Fry the steaks in batches so the oil temperature doesn't drop too much.
Let the breading rest: After dredging the steaks, let them sit for a few minutes before frying. This gives the coating time to adhere and helps prevent it from falling off in the oil.
Use a cooling rack: Transfer fried steaks to a wire cooling rack set over a baking sheet to help keep the bottoms crispy. A paper towel-lined plate works, too.
Check your steak temperature: Cube steak is generally thin, so it cooks fairly quickly. Use an instant-read thermometer to check doneness rather than relying on color alone. For food safety, whole-cut beef steaks should reach 145°F with a 3-minute rest.
Make the gravy while the steaks rest: The gravy comes together quickly, so you can prepare it while the fried steaks drain.
Adjust the gravy consistency: Add a splash more broth if your gravy gets too thick. If it's too thin, let it simmer gently for another minute or two.

Recipe

Country Fried Steak & Gravy

This Country Fried Steak & Gravy is made with cube steaks dipped in a mixture of flour, egg, buttermilk, and seasonings that are deep fried until golden brown and smothered in a gravy made of butter, garlic, fresh thyme, beef broth & cream.

5 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course

Servings

Calories 650 kcal

Ingredients

4 pieces cube steak
½ cup all-purpose flour
1 tablespoon steak seasoning
1 teaspoon baking powder
½ teaspoon baking soda
Salt and pepper to taste
½ cup buttermilk
1 egg
2-3 cups vegetable oil for frying

For the Gravy

2 tablespoon butter
½ tablespoon minced garlic
1 teaspoon fresh thyme leaves
1 tablespoon all-purpose flour
1 cup beef broth
¼ cup heavy cream
Salt and pepper to taste

Instructions

Add vegetable oil to a large, heavy-bottomed pot or deep skillet. Heat over medium heat until the oil reaches 325°F-350°F. Use a thermometer to monitor the temperature.
In a shallow bowl, whisk together flour, steak seasoning, baking powder, baking soda, salt, and pepper.
In a separate shallow bowl, whisk together buttermilk and egg.
Pat cube steaks dry with paper towels. Dredge each steak in the seasoned flour, dip into the buttermilk mixture, then dredge once more in the flour mixture, pressing gently so the coating adheres.
Set breaded steaks aside for a few minutes to allow the coating to set.
Carefully lower steaks into the hot oil, working in batches so you don't overcrowd the pot. Fry for approximately 3-5 minutes per side, until golden brown and cooked through. Check the internal temperature with a meat thermometer.
Transfer cooked steaks to a wire cooling rack or paper towel-lined plate to drain. Repeat with the remaining steaks.
To make the gravy, melt butter in a saucepan over medium heat.
Add garlic and fresh thyme. Cook for about 1 minute until fragrant.
Whisk in flour and cook for another minute.
Slowly pour in beef broth while whisking constantly to prevent lumps. Continue stirring until the gravy thickens.
Stir in heavy cream and season with salt and pepper to taste.
Serve country fried steak warm with plenty of gravy over mashed potatoes.

Notes

Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
Nutrition information is an estimate only.

Nutrition

Calories: 650kcalCarbohydrates: 25gProtein: 37gFat: 43gSodium: 950mgFiber: 1gSugar: 3g

Keyword country fried steak

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