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Country Fried Steak with Crispy Coating and Creamy Gravy Recipe

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★★★★

4 from 27 reviews

A classic Southern comfort food, Country Fried Steak features tenderized round steaks coated in a seasoned flour mixture, fried to a golden crisp, and served with creamy homemade gravy. This hearty dish is perfect for a satisfying dinner and pairs beautifully with mashed potatoes.

Ingredients

Scale

Steak and Coating

  • 4 round steaks (or pre-tenderized cube steaks, approximately 1 1/2 pounds total)
  • 1 teaspoon kosher salt (to season steaks)
  • 2 large eggs (beaten)
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt (for flour mixture)
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup oil (peanut, olive, canola, or avocado oil – enough to cover bottom 1/4 inch of pan)

Gravy

  • 1/4 cup pan drippings (reserved after frying steaks, roughly 4 tablespoons)
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour (about 4 tablespoons)
  • 2 cups whole milk (can substitute half with beef broth for richer flavor)
  • 1/2 cup heavy cream (optional)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare the steaks: Place the round steaks one at a time into a large resealable plastic bag and use a meat tenderizer mallet to pound them evenly to about 1/4 inch thickness for uniform cooking.
  2. Season steaks: Sprinkle 1 teaspoon kosher salt evenly over both sides of each tenderized steak. Preheat your oven to 200°F to keep steaks warm later.
  3. Prep the coating: In one shallow dish, whisk together the 2 beaten eggs and 1 cup buttermilk. In another dish, combine 2 cups all-purpose flour with 2 teaspoons kosher salt, 2 teaspoons garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper.
  4. Coat the steaks: Dredge each steak first in the flour mixture, shaking off excess, then dip in the egg and buttermilk mixture, shaking off any excess liquid. Finally, dredge again in the flour mixture, ensuring a thorough coating without dislodging the breading. Place the coated steaks on a clean plate or cutting board as you go.
  5. Heat the oil: Place a skillet over medium-high heat and add 1/2 cup oil, heating it until it reaches about 350°F.
  6. Fry the steaks: Carefully place one coated steak into the hot oil. Use a large metal spoon to ladle hot oil over the top to help cook evenly. Fry for about 2 minutes until edges turn golden brown, then flip and fry the other side for 2 minutes without additional spooning.
  7. Drain and keep warm: Remove the steak with tongs and allow excess oil to drip off. Transfer to a paper towel–lined plate, then move to a wire rack set over a baking sheet inside the preheated oven to keep warm.
  8. Fry remaining steaks: Repeat the frying process with the remaining steaks, adjusting oil temperature as needed to maintain 350°F. Keep cooked steaks warm in the oven.
  9. Prepare the gravy – Reserve drippings: Pour off all but 1/4 cup of pan drippings from the skillet. Place the excess drippings in a bowl and reserve them for later if needed.
  10. Make the roux: Add 1 tablespoon butter to the skillet with the reserved drippings over medium-low heat. Sprinkle 1/4 cup all-purpose flour into the pan and whisk continuously to combine. Cook for about 5 minutes until the roux turns light brown and has absorbed the oil completely. Adjust by adding more flour or drippings if the mixture is too greasy or dry.
  11. Finish the gravy: Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream. Continue whisking over medium-low heat until the gravy thickens to your preferred consistency. Increase heat slightly if needed to help thicken. Season with salt and freshly ground pepper to taste.
  12. Serve: Plate the crispy country fried steaks and generously spoon warm gravy over the top. Serve alongside classic mashed potatoes for a hearty meal.

Notes

  • For extra flavor, half of the milk can be substituted with beef broth in the gravy.
  • Use a meat thermometer to maintain oil temperature around 350°F for even frying.
  • Keep fried steaks warm in a low-temperature oven (200°F) on a wire rack to avoid sogginess.
  • Adjust cayenne pepper to your spice preference for mild to moderate heat.
  • Reserve pan drippings carefully to create the best roux for gravy instead of discarding.
  • Serve with classic Southern sides like mashed potatoes, green beans, or coleslaw for a full meal.

Keywords: Country Fried Steak, Chicken Fried Steak, Southern Comfort Food, Fried Steak with Gravy, Classic Fried Beef, Homemade Country Fried Steak

Find it online: https://foodiecara.com/country-fried-steak-with-crispy-coating-and-creamy-gravy-recipe-2/