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 dredged in seasoned flour, dipped in an egg-and-buttermilk wash, then fried until golden and crispy. The pan drippings are turned into a rich, creamy milk gravy to smother the steaks.
Why This Country Fried Steak Recipe Works
- Pure comfort food. A well-breaded, pan-fried steak topped with creamy gravy is classic, satisfying comfort—similar in technique to buttermilk fried chicken, but made with beef.
- Easy and approachable. No advance prep is required and the recipe uses familiar pantry ingredients, making it a great weeknight or weekend dinner.
Ingredients Needed
Exact amounts are in the recipe card below. Key components include:
- Round steak or cube steak: Round steak is budget-friendly; cube steak is pre-tenderized and saves effort.
- Coating: A seasoned flour mixture (salt, garlic powder, smoked paprika, cayenne) plus an egg-and-buttermilk wash for a crisp, flavorful crust.
- Gravy: Use reserved pan drippings with butter, flour, milk and optional cream for a silky gravy to spoon over the steaks.
How to Make Homemade Country Fried Steak
Full step-by-step preparation is available in the recipe card, with a brief summary below.
Step 1: Prep the steaks
- Pound: Place steaks one at a time in a resealable bag and use a meat mallet (or sturdy alternative) to flatten and tenderize to about 1/4 inch thickness.
- Season: Lightly season both sides with kosher salt after pounding.
- Set up coating stations: In one shallow dish whisk eggs with buttermilk. In another combine flour with salt, garlic powder, smoked paprika and cayenne.
- Coat: Press each steak into the flour, shake off excess, dip into the egg-buttermilk, then press back into the flour for a double-dredge to ensure a thick crust.
Step 2: Fry the steaks
- Heat oil: Heat oil in a heavy skillet to about 350°F. If you don’t have a thermometer, a pinch of flour should sizzle immediately when the oil is ready.
- Fry: Fry steaks one at a time. Place the steak in the hot oil and spoon hot oil over the top before flipping to ensure even browning. Cook about 2 minutes per side until golden.
- Keep warm: Transfer steaks to 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
- Save drippings: Reserve about 1/4 cup of pan drippings and discard excess oil if needed. Add a tablespoon of butter to the pan drippings.
- Make a roux: Reduce heat to medium-low, sprinkle in 1/4 cup flour and whisk constantly until the mixture turns a light golden brown.
- Finish the gravy: Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream (optional). Continue whisking over low heat until the gravy thickens, then season with salt and freshly ground pepper to taste.
Recipe Tips for Perfect Results
- Tenderizing: If you lack a meat mallet, a rolling pin, heavy pan or sturdy bottle can work—expect to pound firmly since round steak is tough. Continue until the meat feels noticeably tender.
- Keep steaks crisp: Hold cooked steaks on a wire rack set over a baking sheet in a 200°F oven to keep them warm and maintain crispness on both sides.
- Less oil at home: You don’t need to deep-fry. Spoon hot oil over the steak while frying to promote even browning using less oil.
- Timing: With oil at the right temperature, steaks will brown in about 2 minutes per side—use a timer to avoid overcooking.
- Oil temperature: A thermometer makes this easy (target 350°F). If the flour sizzles and browns immediately, the oil is hot enough; if it burns or smokes, reduce heat.
How to Reheat Country Fried Steak with Gravy
Store steaks and gravy separately. Reheat steaks wrapped in foil in a 300°F oven or toaster oven until warmed through; remove the foil near the end to crisp the crust. Warm gravy gently on the stove over low heat or in short bursts in the microwave at 50% power, stirring between intervals.
Serve Country Fried Steak with
- Mashed potatoes — they’re the classic pairing for country fried steak and gravy.
- A simple vegetable like wilted garlic spinach, roasted green beans, or roasted asparagus to balance the plate.
If you try this Country Fried Steak recipe, please leave a star rating and a comment to share how it turned out. Thanks for reading!
Country Fried Steak
Ingredients
Country Fried Steak:
- 4 round steaks or pre-tenderized cube steaks (about 1½ lb)
- 1 tsp kosher salt (for seasoning)
- 2 large eggs, beaten
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 tsp kosher salt (in flour mixture)
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 1/2 cup oil (peanut, canola, avocado or similar) — enough to cover the bottom of the pan about 1/4 inch
Gravy:
- 1/4 cup pan drippings (reserved)
- 1 tbsp butter
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream (optional)
- 2 cups whole milk (adjust as needed; half can be replaced with beef broth for more flavor)
- Salt and freshly ground pepper to taste
Instructions
Prepare the steaks:
- Pound the steaks: Place steaks one at a time in a resealable plastic bag and pound with a meat mallet to a 1/4 inch thickness. Season both sides with 1 tsp kosher salt. Preheat oven to 200°F.
- Prep the coating: Whisk 2 large eggs and 1 cup buttermilk in one shallow dish. In another combine 2 cups flour, 2 tsp kosher salt, 2 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp cayenne.
- Coat: Press steaks into the flour, shake off excess, dredge in the egg mixture, then coat again in the flour, pressing to adhere. Set aside while you finish the rest.
Fry the steaks:
- Heat the pan: Over medium-high heat, warm 1/2 cup oil until it reaches about 350°F.
- Cook: Fry one steak at a time. Spoon hot oil over the top before flipping. Cook until edges turn golden, about 2 minutes per side.
- Transfer: Drain briefly on paper towel then move to a wire rack over a baking sheet and keep warm in the oven.
- Repeat: Fry remaining steaks and keep them warm while you make the gravy.
Make the gravy:
- Reserve drippings: Leave about 1/4 cup drippings in the pan and add 1 tbsp butter.
- Roux: Over medium-low heat whisk in 1/4 cup flour until it absorbs the fat and turns light brown, about 5 minutes.
- Finish: Slowly whisk in 2 cups whole milk and 1/2 cup cream. Continue to whisk and simmer until thickened. Season with salt and pepper.
Serve:
- Serve each steak over a bed of mashed potatoes and ladle the warm gravy over the top.
Notes
Tenderizing: If you don’t have a meat mallet, a rolling pin, heavy pan or sturdy bottle can work—expect to exert more force for round steak. Pound until the meat feels noticeably tender.
Keeping warm: Keep cooked steaks on a wire rack over a baking sheet in a 200°F oven to preserve crispness while you finish cooking and make the gravy.
No deep frying necessary: Spoon hot oil over the steak while frying to promote even browning and reduce the amount of oil needed.
Oil temperature: Aim for 350°F. Use a thermometer or test with a small pinch of flour—it should sizzle and brown quickly.
Yield: The recipe serves four generously; cutting steaks in half can stretch to eight portions if desired.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.