Description

Country Fried Steak, also known as Chicken Fried Steak, is a Southern comfort food classic that's both indulgent and hearty. This dish is known for its crispy, seasoned coating and rich, creamy gravy that brings everything together. Cube steaks, which are tenderized cuts of beef, are coated in seasoned flour and fried to a golden perfection. The gravy, made from the pan drippings, adds a luscious layer of flavor, transforming a simple piece of meat into a flavorful and satisfying meal. Whether it's served with mashed potatoes, green beans, or buttery biscuits, this dish is always a crowd-pleaser. If you're looking for a recipe that’s guaranteed to make your family happy, this is it—just ask my husband, who requests it weekly!

Ingredients

• For the Steak:
• 4 cube steaks (about 1/2 pound each)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1/4 cup milk
• Vegetable oil for frying
• For the Gravy:
• 1/4 cup pan drippings (leftover oil from frying)
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper, to taste

Preparation Method

Step 1: Prepare the Cube Steaks
Start by preparing the cube steaks. Pat each one dry with paper towels to ensure the flour mixture sticks well. In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, kosher salt, and black pepper. This seasoned flour mixture will give the steak a wonderful flavor and crispy texture.

Step 2: Prepare the Egg Wash
In another shallow dish, whisk together the eggs and milk to create the egg wash. This will help the seasoned flour adhere to the cube steaks and form that crispy coating when fried.

Step 3: Dredge the Steaks
Dredge each cube steak first in the seasoned flour mixture, making sure both sides are fully coated. Then dip the floured steak into the egg wash, allowing any excess to drip off. After that, return the steak to the flour mixture and coat it again. This double-dredging method ensures a thick, crunchy crust.

Step 4: Fry the Cube Steaks
In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot but not smoking. Test the oil by sprinkling a small amount of flour into it; if it sizzles, the oil is ready. Gently place the cube steaks into the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Fry each steak for about 3-4 minutes per side or until golden brown and cooked through. Once done, transfer the steaks to a paper towel-lined plate to drain excess oil.

Step 5: Make the Gravy
After frying the steaks, you’ll have leftover oil and drippings in the skillet. For the gravy, carefully drain all but about 1/4 cup of the drippings from the pan, making sure to leave behind any browned bits (these add incredible flavor). Reduce the heat to medium-low and whisk in the 2 tablespoons of flour, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns golden and starts to bubble. Slowly whisk in the 2 cups of whole milk, making sure to break up any lumps as you go. Continue to cook and stir the gravy until it thickens to your desired consistency, about 5-7 minutes. Season the gravy with salt and pepper to taste.

Step 6: Serve and Enjoy
Pour the creamy gravy over the fried cube steaks and serve immediately. This dish pairs beautifully with mashed potatoes, steamed vegetables, or even a simple salad. Garnish with fresh parsley for an extra pop of color if desired.

Tips and Conclusion

Cube Steaks: Make sure to use cube steaks, which are already tenderized cuts of beef. If you don’t have cube steak, you can tenderize round steak yourself by pounding it with a meat mallet.

Temperature Control: Keep an eye on the oil temperature while frying. If the oil is too hot, the coating will burn before the meat is cooked through; if it’s too cold, the coating will absorb excess oil, becoming soggy instead of crispy. Maintaining a medium heat is key to golden-brown perfection.

Gravy Consistency: If your gravy ends up too thick, simply add a splash more milk and whisk until smooth. If it’s too thin, let it cook for a couple more minutes, stirring constantly until it thickens.

Make-Ahead Tip: If you want to save time, you can dredge the cube steaks in advance and keep them in the fridge for up to an hour before frying. Just make sure to let them sit at room temperature for about 10 minutes before frying so they cook evenly.

Crispy Coating: For an extra crispy coating, you can let the dredged cube steaks rest on a wire rack for about 10 minutes before frying. This helps the flour adhere better and creates a crunchier crust.
There’s a reason why Country Fried Steak with gravy is a Southern staple—it’s simply delicious! The combination of tender cube steaks coated in a crispy, seasoned crust and topped with rich, creamy gravy is truly irresistible. This dish is perfect for family dinners, comfort meals, or anytime you're craving something hearty and flavorful. With just a few simple ingredients and some easy steps, you’ll have a meal that’s sure to impress. Whether you’re serving it for a casual weeknight dinner or a special occasion, this classic recipe is guaranteed to be a hit every time!