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:
- 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
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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.
Equipment
- Large Pot
- Frying Strainer
- Small Saucepan
- Whisk
Ingredients
- 4 pieces cube steak
- 1/2 cup flour
- 1 tsp salt
- 1/8 tsp pepper
- 3/4 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1 tbsp your favorite steak seasoning I like Weber’s Roasted Garlic & Herb
- 2 cups vegetable oil for frying
For Gravy:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup half & half
- 1/2 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 1/2 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
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