Country Fried Steak is the ultimate comfort food. It’s crispy, golden, and covered in the creamiest, most flavorful gravy. You only need a few basic ingredients, and in under 30 minutes, you’ll have a meal that tastes like pure Southern comfort. It’s a cozy dinner you’ll absolutely love.
What Makes Country Fried Steak Special?
Country Fried Steak is a Southern classic. You start with cube steak, coat it in a perfectly seasoned breading, fry it up until it’s golden and crispy, then smother it in a rich, peppery gravy. The combination of crunchy coating and creamy gravy makes every bite just too good.
Main Ingredients You’ll Need
- For the Steak:
- Buttermilk
- Hot sauce (adjust to taste)
- Beef cube steaks or round steaks, pounded to ¼-inch thickness
- For the Gravy:
- All-purpose flour
- Whole milk
How to Make Country Fried Steak
Step 1: Prepare the Coating
Start by preparing your breading station. In a shallow bowl, whisk together the buttermilk, egg, hot sauce, baking soda, and seasonings. In a separate shallow bowl, add the 1 ¼ cups of flour for dredging.
Step 2: Bread the Steaks
Dredge each steak in the flour, shaking off any excess. Dip it into the buttermilk mixture, ensuring it’s fully coated. Then, dredge it again in the flour, pressing gently to help the coating adhere. Set the breaded steaks aside on a plate.
Step 3: Fry to Crispy Perfection
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the steaks in batches if needed, cooking for about 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 145°F.
Transfer the fried steaks to a wire rack set over a baking sheet (or a paper towel-lined plate) to drain. Let them rest for 3 minutes to lock in the juices.
Step 4: Make the Gravy
Once the steaks are done, carefully drain all but ¼ cup of the oil from the skillet. Reduce the heat to medium and stir in 2-3 tablespoons of flour. Cook for about 1 minute, whisking constantly to remove lumps.
Slowly whisk in 3 cups of milk, stirring frequently as the mixture comes to a simmer over medium-low heat. Continue stirring until the gravy thickens, about 5-7 minutes. Add additional salt and pepper to taste.
Step 5: Serve and Enjoy
Place the crispy fried steaks on plates and generously ladle the creamy gravy over the top. Garnish with freshly chopped parsley and an extra sprinkle of black pepper if desired. Serve hot and enjoy!
Tips for the Best Country Fried Steak
- Adjust the spice level: If you prefer a milder flavor, reduce the amount of hot sauce in the buttermilk mixture. For extra heat, add a pinch of cayenne pepper to the flour.
- Achieve the perfect crispiness: Draining the steaks on a wire rack rather than paper towels helps them stay crispy longer.
- Control the gravy consistency: If you prefer a thicker gravy, reduce the milk to 2 ½ cups or cook it slightly longer.
What to Serve with Country Fried Steak
This dish is even better with some classic Southern sides:
- Best Damn Mashed Potatoes – Because nothing soaks up gravy like fluffy mashed potatoes.
- Easy Stovetop Sautéed Green Beans – A little smoky, a little garlicky, and totally delicious.
- Buttery Biscuits – Perfect for sopping up every last drop of gravy.
Storing and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the steaks (without gravy) for up to 2 months. Reheat in an oven at 375°F for best results.
- Reheating: Warm up the steaks in a skillet or oven to maintain their crispiness. Heat the gravy separately on the stovetop.
Recipe
Best Damn Country Fried Steak
- Total Time: 26 minutes
- Yield: 4 servings
Description
Country Fried Steak is a Southern staple that brings comfort and flavor to any meal. With a perfectly crispy crust and a rich, savory gravy, it’s a dish everyone will love. Follow these simple steps to create a restaurant-quality meal right in your kitchen!
Ingredients
- 1 ½ cups buttermilk
- 1 large egg
- 2 tsp red pepper hot sauce (adjust to taste)
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground black pepper, plus more to taste
- 1 tsp garlic powder
- 1 ¼ cups all-purpose flour (for breading)
- 2–3 tbsp all-purpose flour (for gravy)
- 4 beef cube steaks or round steaks, pounded to ¼-inch thickness
- Vegetable oil (enough for ¼ inch in the skillet)
- 3 cups whole milk (start with 3; adjust for desired gravy thickness)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Prepare the Coating:
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In a shallow bowl, whisk together buttermilk, egg, hot sauce, baking soda, salt, black pepper, and garlic powder.
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In a separate shallow bowl, add the 1 ¼ cups of flour.
Bread the Steaks:
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Dredge each steak in the flour, shaking off excess.
-
Dip into the buttermilk mixture, ensuring it’s fully coated.
-
Dredge again in the flour, pressing gently to adhere. Set aside on a plate.
Fry the Steaks:
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In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering.
-
Working in batches if necessary, fry the steaks until golden brown and the internal temperature reaches 145°F, about 3–4 minutes per side.
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Transfer steaks to a wire rack set over a baking sheet (or paper towel-lined plate) to drain. Let rest for 3 minutes.
Make the Gravy:
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Carefully drain all but ¼ cup of oil from the skillet. Reduce heat to medium.
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Stir in 2–3 tablespoons of flour and cook for 1 minute, whisking constantly to remove lumps.
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Gradually whisk in 3 cups of milk, bringing the mixture to a simmer over medium-low heat. Stir frequently until the gravy thickens, about 5–7 minutes. Season with additional salt and pepper to taste.
Serve:
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Place steaks on plates and generously ladle the gravy over the top.
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Garnish with fresh parsley and additional black pepper if desired.
Notes
- Adjust hot sauce in the buttermilk mixture to your heat preference.
- For thicker gravy, reduce milk to 2 ½ cups or cook slightly longer.
- To maintain crispiness, always drain steaks on a wire rack.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
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