Tulo

Country Fried Steak Recipe

A cube steak fried golden brown and topped with thick white pepper gravy on a plate, with mashed potatoes and green beans alongside.
Photo by Zhang Thomas on Pexels

Cube steak is already mechanically tenderized, so a hot enough pan and a short fry time keep it juicy instead of chewy, while a buttermilk soak and a seasoned flour dredge build a crust that shatters instead of going soggy under the gravy.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 4 pieces (about 6 oz each) cube steaks
  • 1 cup buttermilk
  • 1 large egg, large
  • 1 cup all-purpose flour, for dredging
  • 1 tsp seasoned salt
  • 1 1/2 tsp black pepper, divided
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 cup vegetable oil, for frying
  • 3 tbsp butter
  • 3 tbsp all-purpose flour, for gravy
  • 2 cups whole milk

Nutrition per serving

Calories
1119
Protein
51g
Carbs
106g
Fat
53g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the cube steaks dry, then season both sides with the seasoned salt and half of the black pepper.
  2. 2In a shallow bowl, whisk the buttermilk and egg together. In a second shallow dish, whisk the flour for dredging with the garlic powder, paprika, and remaining black pepper.
  3. 3Dredge each steak in the seasoned flour, dip into the buttermilk mixture, then back into the flour, pressing the coating on firmly. Set the coated steaks on a wire rack for 5 minutes so the crust sets.
  4. 4Heat the vegetable oil in a large cast iron or heavy skillet over medium-high heat until it shimmers, about 350°F (175°C).
  5. 5Fry the steaks two at a time for 3-4 minutes per side, until deep golden brown and crisp. Transfer to a paper towel-lined plate and tent loosely with foil.
  6. 6Pour off all but 3 tablespoons of the drippings from the skillet, leaving the browned bits behind. Add the butter and melt over medium heat.
  7. 7Whisk in the flour for the gravy and cook, whisking constantly, for 1-2 minutes, until the raw flour smell is gone and the mixture turns pale gold.
  8. 8Gradually whisk in the milk, scraping up the browned bits from the bottom of the pan. Simmer, whisking often, for 4-5 minutes, until thickened enough to coat the back of a spoon.
  9. 9Season the gravy with salt and additional black pepper to taste, adding a splash more milk if it gets too thick.
  10. 10Serve the fried steaks hot, smothered in the gravy.

Tips & variations

  • If cube steak isn't available, tenderize thin round steaks with a meat mallet until about 1/4 inch thick.
  • A cast iron skillet holds heat more evenly than a nonstick pan, which helps the crust fry evenly instead of browning in spots.
  • For extra-crunchy crust, let the dredged steaks rest in the fridge uncovered for 15 minutes before frying so the coating dries out slightly.
  • Swap the black pepper gravy for a beef gravy made with beef stock instead of milk if a lighter sauce is preferred.

Storage & reheating

Store leftover steaks and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak uncovered in a 350°F (175°C) oven for about 10 minutes to keep the crust from going soggy, and warm the gravy separately in a saucepan, whisking in a splash of milk if it has thickened too much.

Tips from the Tulo kitchen

  • Letting the fried steaks rest on a wire rack instead of a plate keeps steam from softening the bottom crust.
  • A splash of hot sauce whisked into the gravy at the end adds a background heat without changing the color.

FAQ

What's the difference between country fried steak and chicken fried steak?

They're nearly identical dishes; country fried steak is traditionally topped with brown gravy while chicken fried steak is topped with white pepper gravy, though the names are often used interchangeably and both use breaded, pan-fried cube steak.

Can I use a different cut of beef?

Cube steak (already tenderized round or sirloin) is standard because it fries quickly without turning tough; if substituting, pound round steak to about 1/4 inch thick with a meat mallet first.

Why did the coating fall off the steak while frying?

This usually means the oil wasn't hot enough or the steaks went in too wet; press the flour on firmly during dredging and let the coating set for a few minutes before frying.

Can the steaks be baked instead of fried?

Yes, though the crust will be less crisp; bake breaded, oiled steaks on a wire rack at 425°F (220°C) for about 20 minutes, flipping halfway through.

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