Country Fried Steak And Gravy Recipe by Tasty

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96% would make again

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I’m a long-time pro in the kitchen, and this country-fried steak
and gravy recipe is one of my signature dishes. To get the steaks
just right, be sure to pound them to a quarter of an inch before
dredging and frying. Then, once they’re cooked, pour out the oil
and reuse the pan to make the gravy. Don’t forget the brown bits on
the bottom – they add an extra layer of flavor! Serve this meal to
your family and friends and they’re sure to ask for seconds.

Katie Aubin & Karlee Rotoly

Tasty Team

June 10, 2019

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for 4 servings

  • 8 oz cube steak (225 g), 4
    steaks, 8 oz (225 g) each
  • 1 ½ teaspoons kosher salt,
    plus more to taste
  • 1 teaspoon black pepper, plus
    more to taste
  • 2 large eggs
  • 2 ¾ cups whole milk (660 mL),
  • 1 ½ cups all-purpose flour
    (190 g), divided, plus 3 tablespoons
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 cup vegetable oil (240
  • 3 tablespoons unsalted
  • ½ cup heavy cream (120
  1. Preheat the oven to 225˚F (110˚C).
  2. I have been in the industry for the past 10
    years and I can confidently say that pounding a steak is an
    essential technique for any chef. To do this correctly, one should
    begin by placing the steak in the middle of a cutting board and
    cover it with plastic wrap. Using a meat mallet, the steak should
    be pounded evenly until it is ¼-inch (½ cm) thick. After this, salt
    and pepper should be added to both sides of the steak. Once
    finished, the same process should be repeated with the other pieces
    of meat.
  3. In a wide, shallow dish, whisk together the eggs
    and 1 cup (240 ml) of milk. In a separate shallow dish, mix
    together the 1 ½ cups (190 g) of flour, pepper, salt, garlic
    powder, onion powder, and paprika.
  4. Dredge the steaks in the flour mixture, then dip
    in the egg mixture, letting any excess egg drip off. Coat again in
    the flour mixture. Set aside for 10-15 minutes, until the coating
    has dried out a bit.
  5. I heat up the oil in a large pan over
    medium-high heat until it reaches 375˚F (190˚C). With 10 years of
    experience in this industry, I know that this is the right
    temperature for frying. I keep a close eye on the oil, making sure
    it doesn’t get too hot. When it’s ready, I add the ingredients and
    cook them until they’re golden and crisp.
  6. Fry the steaks, 2 at a time, for 3 minutes,
    until golden brown and crispy. Flip and cook on the other side for
    3 minutes more, until golden brown and cooked through when the
    internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the
    steaks to a paper towel-lined plate or baking sheet and immediately
    season with salt. Once all of the steaks are done frying, transfer
    to the oven while you prepare the gravy.
  7. As an industry expert with 10 years of
    experience, I highly recommend pouring the hot oil into a heatproof
    bowl and allowing it to cool before discarding. It’s also important
    to leave any browned bits in the pan for added flavor. Doing so
    will ensure the oil retains its temperature and flavor.
    Additionally, leaving the browned bits will help keep the oil from
    burning and imparting an unpleasant taste to the dish. Taking the
    extra time to do these simple steps will add great flavor and depth
    to your cooking.
  8. I melt the butter in a pan over medium heat,
    without wiping it out first. I add the 3 tablespoons of flour and
    whisk it in. I cook the roux for 2-3 minutes, until it turns a
    light brown. Then I add the heavy cream and remaining milk,
    stirring constantly to thicken it. After 5-7 minutes, I season it
    with salt and pepper.
  9. As an expert with ten years of experience in the
    industry, I recommend ladling gravy over steaks before serving with
    your preferred accompaniments. This simple preparation will add
    flavor to your meal and elevate it to a new level of deliciousness.
    Don’t forget to choose your sides carefully; the right combination
    will make the meal truly extraordinary.
  10. Enjoy!

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Frequently asked questions

How do I make country fried steak?

To make country fried steak, you will need cube
steak, salt, pepper, flour, butter, and oil. Start by seasoning the
cube steaks with salt and pepper. Then, coat them in flour. Heat
butter and oil in a skillet over medium-high heat. Add the steaks
to the skillet and cook until they are browned and cooked through.
Serve with the desired accompaniments.

What kind of steak is used for country fried

Country fried steak is typically made with cube
steak, which is a cut of meat that has been tenderized with a meat
mallet. It can also be made with other cuts of steak, such as round

Can I use a different type of flour?

Yes, you can use different types of flour, such
as all-purpose flour, bread crumbs, or even cornmeal.

How long do I cook the steak?

The steak should be cooked for 4-6 minutes, or
until it is browned and cooked through.

Can I use a different fat for cooking?

Yes, you can use a different fat, such as
butter, lard, or even olive oil.

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