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Home » Recipes » Dinner Recipes

Updated: Aug 2, 2024 · Published: Jan 20, 2022 by Must Love Garlic · Leave a Comment

Country Fried Steak & Gravy

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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.
Country Fried Steak- Must Love Garlic

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.
Country Fried Steak- Must Love Garlic

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!
Country Fried Steak- Must Love Garlic

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:

  • Black Eyed Pea Stew
  • Shrimp & White Cheddar Grits
  • Bangers & White Cheddar Mash with Garlic Onion Gravy
  • Salisbury Steak with Mushroom & Shallot Gravy
  • Creamy Shrimp and Corn Chowder
  • Cheesy Bacon Brussels Sprouts

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

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.
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Print Recipe Pin Recipe
Total Time 45 minutes mins
Course Main Course
Servings 4
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
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