Description

Hey there, friend! Pull up a stool and let’s get cooking. Few things feel as comforting as a perfectly crispy, golden-brown steak smothered in rich, creamy gravy. This classic Southern dish—Country Fried Steak with Cream Gravy—is tender, flavorful, and oh-so-satisfying. It’s a meal that turns ordinary days into family-dinner-worthy events, and with a few simple tips, frying it at home is easier than you think.

Ingredients

Scale

For the Steak:

4 cube steaks (about 1/2 inch thick)
2 cups all-purpose flour
2 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
2 eggs
1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 tsp vinegar/lemon juice)
Oil for frying (vegetable or canola, about 1/2 inch in skillet)

For the Cream Gravy:

2 tbsp pan drippings
2 tbsp flour
1 1/2 cups milk
Salt and freshly ground black pepper, to taste

Instructions

Prep the Steaks:
Pat the cube steaks dry with paper towels. This ensures the coating sticks and prevents splattering.
Set Up the Dredging Station:
- In one shallow bowl, whisk eggs and buttermilk together.
- In another bowl, mix flour, salt, pepper, paprika, and garlic powder.
Dredge the Steaks:
- Coat each steak in the flour mixture, shake off excess.
- Dip in the egg mixture, then back into the flour for a final coating. Press lightly for a craggy texture.
Fry the Steaks:
- Heat oil in a heavy skillet over medium-high heat. Test with a pinch of flour—it should sizzle immediately.
- Fry steaks in batches for 3-4 minutes per side until golden and crispy.
- Drain on paper towels and rest while making the gravy.
Make the Cream Gravy:
- Pour off all but 2 tbsp of oil from the pan, leaving browned bits.
- Sprinkle in 2 tbsp flour and whisk for 1-2 minutes until lightly browned.
- Slowly whisk in milk, simmer until thickened.
- Season generously with salt and black pepper. Adjust thickness with extra milk if needed.
Serve:
Place steaks on plates, ladle gravy over the top, and serve with mashed potatoes, biscuits, or vegetables.

Notes

Crispy Coating: Pat steaks dry and use hot oil to prevent sogginess.
Spicy Twist: Add 1/2 tsp cayenne to the flour mixture or a dash to the gravy.
Chicken Fried Option: Use boneless, skinless chicken breasts pounded to 1/2 inch thickness.
Onion Gravy: Sauté 1/4 cup diced onion before adding milk.
Gluten-Free: Substitute a 1-to-1 gluten-free flour blend for all-purpose flour.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 510 cal Per Serving
Fat: 32 g
Saturated Fat: 8 g
Carbohydrates: 28 g
Protein: 30 g