Indulge in the classic comfort of Country Fried Steak & Gravy, a beloved Southern dish featuring tenderized beef steak, seasoned and breaded, then fried to golden perfection. Each bite offers a satisfying crunch from the crispy coating and a tender, juicy interior. Smothered in a rich, creamy gravy made from the flavorful pan drippings, this hearty meal is perfect for any occasion. Whether served with mashed potatoes, biscuits, or a side of greens, this dish promises a nostalgic, homestyle experience that warms the heart and soul. Enjoy the ultimate comfort food that combines simplicity, flavor, and tradition in every mouthful.

Why You 'll Love it:

Comfort Food Classic: This nostalgic dish brings a sense of home and comfort, perfect for satisfying hearty appetites with its familiar, soothing flavors.
Crispy and Tender: Enjoy the irresistible texture contrast of a crispy, golden-brown exterior and a tender, juicy interior in every bite.
Flavorful Gravy: The rich, creamy gravy made from pan drippings enhances the steak's flavor, adding a luscious, savory component that elevates the dish.
Versatile Side Pairings: Country fried steak pairs beautifully with a variety of sides, such as mashed potatoes, biscuits, or green beans, making it a versatile meal option for any occasion.

Ingredient Notes:

Cube Steak: This cut of beef has been tenderized, making it perfect for quick frying. It’s economical and absorbs the flavors of the breading and gravy well.
All-Purpose Flour: Essential for the breading mixture, it creates a crispy coating when fried. It also helps thicken the gravy, giving it a smooth, hearty consistency.
Buttermilk: Adds tanginess and tenderness to the steak. It helps the breading adhere better and contributes to a flavorful, crispy crust.
Baking Powder: Helps to create a light and crispy coating by adding a bit of lift to the breading mixture, ensuring the crust is not too dense.
Baking Soda: Works with the buttermilk to create a tender, crispy coating. It helps neutralize the acidity in buttermilk, adding to the leavening effect for a lighter crust.
Egg: Acts as a binder for the breading, helping the flour mixture adhere to the steak and creating a cohesive crust that stays put during frying.
Steak Seasoning (I prefer Weber's Roasted Garlic & Herb): Adds a robust blend of garlic, herbs, and spices, enhancing the overall flavor profile of the steak. Feel free to use your favorite steak seasoning blend.
Vegetable Oil (for frying): Choose a neutral oil with a high smoke point, like vegetable oil, for frying. It ensures the steak cooks evenly and achieves a golden, crispy exterior without burning.
Salted Butter: Provides a rich, creamy base for the gravy. The salt in the butter adds additional flavor.
Half & Half: Adds richness and creaminess to the gravy. You can substitute with whole milk for a lighter option or heavy cream for an even richer sauce.
Beef Broth: Enhances the savory flavor of the gravy and adds depth. Use low-sodium broth if you want to control the saltiness more precisely.

Substitutions and Variations:

Cube Steak:
- Substitute: Use round steak or sirloin, tenderized with a meat mallet.
- Variation: For a leaner option, try using chicken or turkey breast pounded thin.
All-Purpose Flour:
- Substitute: Use whole wheat flour for a slightly nuttier flavor.
- Variation: For a gluten-free option, substitute with a gluten-free all-purpose flour blend.
Buttermilk:
- Substitute: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to create a homemade buttermilk alternative.
- Variation: Use plain yogurt thinned with a bit of milk for a similar tangy effect.
Baking Powder and Baking Soda:
- Substitute: If you don’t have baking soda, use double the amount of baking powder (and vice versa).
- Variation: Use self-rising flour and omit the baking powder and baking soda.
Steak Seasoning (Weber's Roasted Garlic & Herb):
- Substitute: Use any preferred steak seasoning blend or a mix of garlic powder, onion powder, dried herbs, and a touch of paprika.
- Variation: Add a bit of cayenne pepper or crushed red pepper flakes for a spicier version.
Vegetable Oil (for frying):
- Substitute: Use canola oil, peanut oil, or sunflower oil, which also have high smoke points.
- Variation: For added flavor, use a mix of butter and oil for frying.
Salted Butter:
- Substitute: Use unsalted butter and add salt to taste.
- Variation: For a richer flavor, use ghee or clarified butter.
Half & Half:
- Substitute: Use whole milk for a lighter option or heavy cream for a richer sauce.
- Variation: For a dairy-free option, use unsweetened almond milk or coconut milk.
Beef Broth:
- Substitute: Use chicken broth or vegetable broth for a different flavor profile.
- Variation: For a more robust flavor, use a combination of beef broth and a splash of Worcestershire sauce.

Additional Variations:

Herb Variations: Add fresh or dried herbs like thyme, rosemary, or parsley to the gravy for added flavor.
Mushroom Gravy: Sauté sliced mushrooms in the butter before adding the flour to make a mushroom gravy.
Cheese Twist: Sprinkle some grated Parmesan or cheddar cheese into the gravy for a cheesy version.
Healthier Option: Bake the breaded steak in the oven instead of frying for a lower-fat version.

How to Make Country Fried Steak and Gravy:

Make Steaks:
- Heat Oil: In a large pot, heat frying oil over medium heat to 350°F.
- Prepare Breading: In one mixing bowl, mix flour, salt, and pepper. In another mixing bowl, whisk together buttermilk, baking powder, baking soda, steak seasoning, and egg.
- Bread Steaks: Dip cube steak first into the flour mixture, then dip into the buttermilk batter, and then back into the flour mixture.
- Fry Steaks: Gently place the breaded steak into preheated oil and fry for 3-5 minutes per side until golden brown. Carefully lift the steak out of the oil using a frying strainer and place it on a paper towel-lined plate to drain. Repeat with remaining steaks.
Make Gravy:
- Prepare Roux: In a small saucepan, melt butter over medium heat. Stir in flour to make a roux. It should look like a light-colored paste.
- Whisk in Liquids: Slowly whisk in half and half, beef broth, and pepper. Continue whisking until there are no clumps and the mixture has thickened, about 5-7 minutes.
Plate & Serve:
- Serve: Top steak with a scoop or two of gravy, and fresh cracked pepper. Enjoy!

Tips & Recipe Notes:

Temperature Check: Use a kitchen thermometer to ensure the frying oil is at the correct temperature (350°F). This helps achieve a crispy exterior without overcooking the steak.
Avoid Overcrowding: Fry the steaks in batches if necessary to prevent the oil temperature from dropping and ensure even cooking.
Proper Dredging: Make sure the steaks are evenly coated in the flour mixture, buttermilk batter, and flour again. This triple coating ensures a crispy and flavorful crust.
Resting Steaks: Allow the fried steaks to rest on a wire rack instead of paper towels. This prevents the bottom from becoming soggy and keeps the crust crispy.
Gravy Consistency: If the gravy is too thick, add a bit more broth or half and half to reach the desired consistency. If it’s too thin, let it simmer a bit longer to thicken.
Cube Steak: Cube steak is already tenderized, making it ideal for quick frying. If using other cuts, tenderize them with a meat mallet.
Seasonings: Feel free to customize the seasoning blend in the flour mixture and the buttermilk batter to suit your taste preferences.
Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Gravy Variations: For a richer gravy, use heavy cream instead of half and half. You can also add a splash of Worcestershire sauce for extra depth of flavor.
Leftovers: Store any leftover steak and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a frying pan or in the oven to maintain the steak's crispiness.

More Southern Recipes You Will Love:

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Recipe

Close up of Country Fried Steak with Creamy Brown Gravy & Fresh Thyme.

Country Fried Steak and Gravy

No ratings yet

Print Recipe Pin Recipe

Total Time 45

Course Main Course

Servings

Calories 530 kcal

Equipment

Large Pot
Frying Strainer
Small Saucepan
Whisk

Ingredients

4 pieces cube steak
½ cup flour
1 teaspoon salt
⅛ teaspoon pepper
¾ cup buttermilk
1 teaspoon baking powder
½ teaspoon baking soda
1 egg
1 tablespoon your favorite steak seasoning I like Weber’s Roasted Garlic & Herb
2 cups vegetable oil for frying

For Gravy:

2 tablespoon butter
2 tablespoon flour
1 cup half & half
½ cup beef broth
Pepper

Instructions

Make Steaks:

In a large pot, heat frying oil over medium heat to 350°F.
In one mixing bowl, mix flour, salt, and pepper. In another mixing bowl, whisk together buttermilk, baking powder, baking soda, steak seasoning, and egg.
Dip cube steak first into the flour mixture, then dip into the buttermilk batter, and then back into the flour mixture.
Gently place the breaded steak into preheated oil and fry for 3-5 minutes per side until golden brown. Carefully lift the steak out of the oil using a frying strainer and place it on a paper towel-lined plate to drain. Repeat with remaining steaks.

Make Gravy:

In a small saucepan, melt butter over medium heat. Stir in flour to make a roux. It should look like a light-colored paste.
Slowly whisk in half and half, beef broth, and pepper. Continue whisking until there are no clumps and the mixture has thickened, about 5-7 minutes.

Plate & Serve:

Spread ½ cup of mashed potatoes onto a plate. Top with 1 steak, a scoop or two of gravy, and fresh cracked pepper. Enjoy!

Notes

Cube Steak: Cube steak is already tenderized, making it ideal for quick frying. If using other cuts, tenderize them with a meat mallet.
For a Gluten-Free Option, substitute with a gluten-free all-purpose flour blend.
Temperature Check: Use a kitchen thermometer to ensure the frying oil is at the correct temperature (350°F). This helps achieve a crispy exterior without overcooking the steak.
Avoid Overcrowding: Fry the steaks in batches if necessary to prevent the oil temperature from dropping and ensure even cooking.
Gravy Consistency: If the gravy is too thick, add a bit more broth or half and half to reach the desired consistency. If it’s too thin, let it simmer a bit longer to thicken.
Leftovers: Store any leftover steak and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a frying pan or in the oven to maintain the steak's crispiness.
Nutritional Information is an estimate only and will vary base upon specific ingredients and amounts used.

Nutrition

Calories: 530kcalCarbohydrates: 49gProtein: 17gFat: 30gSaturated Fat: 12gCholesterol: 70mgFiber: 7gSugar: 3g

Keyword country fried steak, gravy

Tried this recipe?Let me know how it was!