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Country Fried Steak with Crispy Coating and Creamy Gravy Recipe

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★★★★★

4.1 from 87 reviews

Country Fried Steak is a classic Southern comfort dish featuring tenderized round steaks breaded and fried to golden perfection, then smothered in a rich and creamy homemade gravy. This hearty meal is perfect served with mashed potatoes and a celebration of bold, savory flavors combined with a crispy coating and smooth gravy.

Ingredients

Scale

Steaks and Coating

  • 4 round steaks (or pre-tenderized cube steaks, approximately 1 1/2 pounds total)
  • 1 teaspoon kosher salt (for sprinkling on steaks)
  • 2 large eggs (beaten)
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt (plus more to season meat)
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper

Frying

  • 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)
  • 1/2 cup heavy cream (optional)
  • 2 cups whole milk (can substitute half with beef broth for extra flavor)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare the steaks: Place 4 round steaks into a large resealable plastic bag, then pound with a meat tenderizer mallet to a uniform thickness of 1/4 inch. Sprinkle both sides with 1 teaspoon kosher salt. Preheat oven to 200°F to keep steaks warm later.
  2. Prep the coating: In one flat-bottomed dish, whisk together 2 large 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.
  3. Coat the steaks: Press both sides of each steak into the seasoned flour mixture, shaking off excess. Then dredge both sides in the egg and buttermilk mixture, shaking off excess. Finally, coat the steak again in the flour mixture, making sure both sides are well covered without dislodging the coating. Place coated steaks on a clean plate or cutting board.
  4. Heat the oil: In a large skillet over medium-high heat, heat 1/2 cup oil until it reaches 350°F (use a thermometer for accuracy). Ensure oil covers about 1/4 inch of the pan bottom.
  5. Fry the steaks: Carefully place one coated steak into the hot oil. Use a large metal spoon to baste the top of the steak with hot oil from the pan. Fry about 2 minutes until edges turn golden brown, then flip with tongs and cook the other side for 2 minutes. No need to baste the second side.
  6. Drain and keep warm: Remove the fried steak with tongs, allowing excess oil to drain back into the pan. Transfer to a paper towel-lined plate to absorb grease, then move to a wire rack set over a baking sheet. Keep warm in the preheated 200°F oven. Repeat frying with remaining steaks, adjusting heat to maintain 350°F oil temperature.
  7. Make the gravy: Remove all but 1/4 cup pan drippings from the skillet and reserve the extra for later use. Add 1 tablespoon of butter to the pan drippings and reduce heat to medium-low. Sprinkle 1/4 cup flour over the hot fat and whisk constantly to combine into a roux. Cook for about 5 minutes until golden brown, adding more flour or reserved drippings if the roux is too greasy or dry.
  8. Finish the gravy: Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking continuously to avoid lumps. Heat and whisk until the gravy thickens to your desired consistency. Increase heat if necessary. Season with salt and freshly ground black pepper to taste.
  9. Serve: Plate the warm country fried steak and generously ladle the creamy gravy over it. Traditional accompaniments include mashed potatoes, which are perfect for soaking up the delicious gravy.

Notes

  • For the best texture, use a meat mallet to tenderize steaks uniformly to about 1/4 inch thickness.
  • The roux-based gravy can be customized by substituting half the milk with beef broth for an extra depth of flavor.
  • Maintain the oil temperature at 350°F to ensure a crispy crust without absorbing too much oil.
  • If you prefer less spice, reduce or omit the cayenne pepper from the flour seasoning.
  • Use a wire rack instead of stacking steaks on plates to keep the crust crispy while warming in the oven.
  • Heavy cream in the gravy is optional but adds extra richness and silkiness.

Keywords: country fried steak, chicken fried steak, southern fried steak, crispy steak, creamy gravy, comfort food, classic southern recipe

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