Country Fried Steak, also called chicken fried steak, is a Southern comfort-food favorite that’s simple to make at home. Tenderized round steak (or pre-cut cube steak) is seasoned, breaded, and fried until crisp and golden. The pan drippings are turned into a creamy milk gravy to smother the steaks for a rich, satisfying meal.
If you enjoy hearty comfort dinners, try this with mashed potatoes and a simple vegetable side for a classic plate that everyone will love.
Why This Country Fried Steak Recipe Works
- Pure comfort food. A breaded, pan-fried steak covered in creamy gravy is the definition of comfort—think fried chicken technique, but with beef.
- Quick and approachable. No long marinating or advanced prep is required, so this makes an easy weeknight dinner or a weekend treat.
Ingredients Needed
Exact quantities are in the recipe card below. Here’s a quick overview:
- Round steak or cube steak: Round steak is economical; cube steak is already tenderized and saves time.
- Coating: Seasoned flour (salt, garlic powder, smoked paprika, cayenne) and an egg-buttermilk wash create a crunchy crust.
- Gravy: Use reserved pan drippings with butter, flour, milk, and optional cream for a silky gravy.
How to Make Homemade Country Fried Steak
Full step-by-step instructions are in the recipe card below. Here’s a concise summary of the process.
Step 1: Prep the steaks
- Pound: Place each round steak in a resealable plastic bag and use a meat mallet (or heavy pan/rolling pin) to pound to about 1/4″ thickness. Round steaks are tough, so press firmly until the meat feels tender.
- Season and set up: Lightly season the steaks with kosher salt. Whisk eggs and buttermilk in one shallow dish and mix the flour with salt and spices in another.
- Double-dredge: Dredge each steak in the seasoned flour, dip in the egg-buttermilk mixture, then dredge in flour again to build a sturdy, crispy coating.
Step 2: Fry the steaks
- Heat oil: Warm oil in a large skillet over medium-high heat to about 350°F. If you don’t have a thermometer, test with a pinch of flour—if it sizzles immediately, the oil is ready.
- Fry: Fry steaks one at a time. Place the steak in the hot oil, spoon oil over the top to help crisp the coating, fry about 2 minutes per side until golden, then transfer to a paper towel-lined plate.
- Keep warm: Arrange cooked steaks on a wire rack over a baking sheet and keep warm in a 200°F oven while you finish frying the rest and prepare the gravy.
Step 3: Make the gravy
- Reserve drippings: Leave about 1/4 cup of the pan drippings in the skillet and discard the excess. Add a tablespoon of butter to the skillet.
- Make a roux: Over medium-low heat, whisk in 1/4 cup flour until it absorbs the fat and turns light golden. Stir continuously to avoid burning; cook until the mixture smells toasty and is lightly browned.
- Finish the gravy: Gradually whisk in whole milk (and optional heavy cream) until smooth and thickened. Adjust heat to reach desired consistency and season with salt and freshly ground pepper.
Recipe Tips for perfect results
- Tenderizing: If you lack a mallet, a heavy skillet, rolling pin, or even a sealed wine bottle can work. Round steak requires firm, repeated pounding—continue until the meat feels relaxed and tender.
- Keep steaks crisp: Hold cooked steaks in a 200°F oven on a wire rack over a baking sheet so both sides stay crisp while you finish the batch and make gravy.
- Avoid deep frying: At home you can use less oil by spooning hot oil over the top of the steak while frying to ensure even browning without submerging the meat.
- Timing: With the oil at the right temperature, steaks cook quickly—about 2 minutes per side. Use a timer to avoid overcooking.
- Oil temperature: Aim for 350°F. If the flour sizzles and turns golden, the oil is ready; if it smokes, the oil is too hot. Adjust heat as needed during cooking.
How to Reheat Country Fried Steak with Gravy
Store steaks and gravy separately for best results. To reheat, wrap steaks in foil and warm in a 300°F oven or toaster oven until heated through; unwrap near the end to help re-crisp the coating. Warm gravy gently in a saucepan over low heat or in the microwave at 50% power in short increments, stirring until smooth.
Serve Country Fried Steak with
- Classic mashed potatoes—perfect for soaking up the gravy.
- A simple green vegetable such as wilted garlic spinach, roasted green beans, or roasted asparagus to balance the richness.
If you try this Country Fried Steak, please leave a star rating and share your feedback in the comments below. Thanks for reading!
Country Fried Steak
Ingredients
Country Fried Steak:
- 4 round steaks or cube steaks (about 1 1/2 pounds)
- 1 teaspoon kosher salt (for seasoning before coating)
- 2 large eggs, beaten
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt (in flour mixture)
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- 1/2 cup oil (enough for a 1/4″ layer in the pan; peanut, canola, avocado, or neutral oil)
Gravy:
- 1/4 cup pan drippings (reserved)
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream (optional)
- 2 cups whole milk (adjust to preferred consistency; half may be substituted with beef broth)
- Salt and freshly ground pepper to taste
Instructions
Prepare the steaks:
- Pound the steaks: Place each steak in a resealable bag and pound to about 1/4″ thickness. Sprinkle both sides with 1 teaspoon kosher salt. Preheat oven to 200°F.
- Prep the coating: Whisk 2 eggs and 1 cup buttermilk in one dish. In another dish, combine 2 cups flour with 2 teaspoons kosher salt, 2 teaspoons garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne.
- Coat the steaks: Press both sides of each steak into the flour, shake off excess, dip into the egg wash, then dredge in flour again. Set aside while you finish coating the rest.
Fry the steaks:
- Heat the pan: Heat 1/2 cup oil in a skillet over medium-high heat to 350°F.
- Cook steak: Fry one steak at a time. Spoon hot oil over the top to help crisp, fry about 2 minutes per side until golden.
- Transfer to rack: Drain briefly on paper towels, then place on a wire rack over a baking sheet and keep warm in the oven. Repeat with remaining steaks, maintaining oil temperature.
Make the gravy:
- Reserve drippings: Leave 1/4 cup drippings in the pan and add 1 tablespoon butter.
- Make the roux: Over medium-low heat, whisk in 1/4 cup flour until it turns light brown and fragrant, about 4–5 minutes.
- Finish gravy: Whisk in 2 cups whole milk and 1/2 cup cream (if using) until thickened. Season with salt and pepper.
How to serve Country Fried Steak:
- Serve each steak with mashed potatoes and generously spoon warm gravy over the top.
Notes
Tenderizing: If you don’t have a mallet, a heavy pan, rolling pin, or similar tool will work. Pound firmly until the steak no longer resists.
Keeping steaks warm: Use a 200°F oven and a wire rack over a baking sheet so both sides stay crisp.
No deep frying needed: Spoon hot oil over the steak while frying at home to brown both sides without deep-frying.
Oil temperature: Aim for 350°F. Test with a pinch of flour—if it sizzles and turns golden, you’re set. Adjust heat as needed.
Yield: One full steak with gravy is considered a serving; you can get more portions by slicing steaks in half.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.