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
- 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
Tried this recipe?Let me know how it was!