Country Fried Steak

This crispy Country Fried Steak is smothered in a rich, homemade gravy, creating a comfort food masterpiece in just 30 minutes.

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A Southern Classic

We may be Mexican, but we sure enjoy a good Southern main dish! From Chicken Fried Steak to this country fried steak, down-home southern cooking is always a hit.

This recipe is reminiscent of classic, comforting recipes like Buttermilk Biscuits, Mac and Cheese and Buttermilk Fried Chicken all enjoyed at grandma’s house and can easily be recreated at home!

Ingredients

PREP TIME: 15 minutes

COOK TIME: 15 minutes

Country Fried Steak

• 4 (4-ounce) cube steaks – or use round steak
• ½ teaspoon salt, divided
• 1½ teaspoons ground black pepper, divided
• 1 teaspoon garlic powder
• ½ teaspoon onion powder – paprika and cayenne pepper can also be used
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• ½ cup lard – or unsalted butter, vegetable oil, Canola oil, peanut oil.

Country Gravy

• 3 tablespoons lard fat – or unsalted butter
• 3 tablespoons all-purpose flour
• ¾ cup chicken broth – chicken stock or vegetable broth
• 1 cup whole milk
• salt
• pepper
• garlic powder

How to Make Chicken Fried Steak

1. SEASON. Season steaks.
2. DIP. In a shallow dish, combine flour, 1 teaspoon pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder and mix. In a shallow bowl, add beaten eggs.
   • Dredge steaks in the seasoned flour mixture, then into the egg mixture and back into the flour. Shake excess flour off. Place on a paper towel-lined plate.
3. COOK. In a cast iron skillet over medium-high heat, add lard. Heat so the steak sizzles when added.
   • Fry steaks in hot lard for 3-4 minutes on each side, or until golden brown (meat should have an internal temperature of 145°F on a thermometer). Place onto a paper towel-lined plate or wire rack to drain excess oils.

Make the Gravy

1. COMBINE. Remove all but 3 tablespoons of fat from the skillet. Add 3 tablespoons of dredging flour into the pan drippings and cook over medium heat for 1-2 minutes, scraping up all bits from the skillet.
   • Gradually, pour in broth and milk, whisking until gravy is thickened and there are no more lumps (about 3-4 minutes).
2. SEASON. Season with a little salt, pepper, and garlic powder. Remove gravy from the skillet and pour over warm steaks.

5 from 3 votes

Country Fried Steak

By: Kristyn Merkley

Learn how to make country fried steak that's crispy and smothered in rich homemade gravy – a comforting masterpiece in just 30 minutes!

Servings: 4

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Equipment

• cast iron skillet
• meat thermometer
• meat mallet

Ingredients 

1x2x3x

• ▢ 4 (4-ounce) cube steaks
• ▢ ½ teaspoon salt, divided
• ▢ 1½ teaspoons ground black pepper, divided
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ 1 cup all-purpose flour
• ▢ 2 large eggs, lightly beaten
• ▢ ½ cup lard, or unsalted butter

Country Gravy

• ▢ 3 tablespoons lard fat, or unsalted butter
• ▢ 3 tablespoons all-purpose flour
• ▢ ¾ cup chicken broth
• ▢ 1 cup whole milk
• ▢ salt
• ▢ pepper
• ▢ garlic powder

Instructions 

• Season steaks with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
• In a shallow dish, combine flour, 1 teaspoon pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Mix. In a shallow bowl, add beaten eggs.
• Dredge seasoned steaks in flour, then into the egg mixture and back into the flour. Place on a paper towel-lined plate.
• In a large skillet over medium-high heat, add lard. Fry steaks in hot lard for 3-4 minutes on each side, or until golden brown (meat should have an internal temperature of 145°F). Place back onto the plate.
• Make gravy by removing all but 3 tablespoons of fat from the skillet. Add 3 tablespoons of dredging flour into the fat and cook over medium heat for 1-2 minutes, scraping up all bits from the skillet.
• Gradually, pour in broth and milk, whisking until gravy is thickened and there are no more lumps (about 3-4 minutes).
• Season with a little salt, pepper, and garlic powder. Remove gravy from the skillet and pour over warm steaks.

Notes

Recipe tips.

• Cube steak is pre-tenderized. If using round steak, use a meat mallet or rolling pin to pound it. Steaks should be about ¼-inch thick.
• Aim for a beautiful golden brown crust on both sides. Adjust the heat slightly if needed to prevent burning.
• Don’t crowd the pan. Cook the steaks in batches to avoid overcrowding. This helps maintain the oil temperature and ensures even browning.
• Let it rest. Once cooked, let the steak rest on a paper towel-lined plate for a few minutes before serving. This allows the juices to be redistributed for a more flavorful and tender piece of meat.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each steak with plastic and store together in a freezer bag for up to 3 months. Reheat leftover steak in a skillet over medium heat with a little oil, or in a 375°F oven, until warmed through.

Nutrition

Serving: 1g, Calories: 303kcal, Carbohydrates: 33g, Protein: 9g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 91mg, Sodium: 511mg, Potassium: 199mg, Fiber: 1g, Sugar: 3g, Vitamin A: 336IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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