Country Fried Steak
Crispy, golden perfection meets rich, creamy indulgence with this classic Country Fried Steak recipe—a Southern comfort food favorite that’s impossible to resist! Tenderized cube steak is double-dredged in a flavorful blend of seasoned flour and egg wash, then fried to a crunchy, golden exterior. The pièce de résistance? A velvety homemade gravy made right in the skillet with savory drippings, chicken broth, and heavy cream, ensuring no flavor goes to waste. Ready in under an hour, this dish is perfect for a hearty weeknight dinner or a comforting weekend feast. Serve it alongside fluffy mashed potatoes or buttery biscuits for the ultimate soul-soothing meal. With its crispy texture, robust seasoning, and indulgent gravy, this recipe delivers a taste of timeless Southern hospitality.
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Recipe Information
Ingredients
- 4 pieces Cube steak
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 1 cup Milk
- 1 cup Vegetable oil
- 2 tablespoons Butter
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Cornstarch (optional, for gravy)
- 2 tablespoons Cold water (optional, for gravy)
Instructions
Place the cube steaks on a cutting board. Gently pound the steaks with a meat tenderizer to ensure even thickness, if necessary.
In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
In another shallow dish, whisk together the eggs and milk until well combined.
Dredge each piece of steak in the seasoned flour, ensuring it is fully coated. Shake off the excess flour. Dip the steak into the egg mixture, then back into the flour mixture for a second coating. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F if using a thermometer), carefully place the breaded steaks into the skillet.
Cook the steaks for 3-4 minutes on each side, or until golden brown and crispy. Transfer the steaks to a wire rack or paper towels to drain excess oil.
Pour off most of the oil from the skillet, leaving about 2 tablespoons along with any browned bits. Add the butter and let it melt.
For the gravy, stir in 3 tablespoons of the leftover seasoned flour into the skillet. Cook for 1-2 minutes over medium heat, stirring constantly.
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently, until the gravy thickens. For thicker gravy, mix the cornstarch with cold water to make a slurry and add it to the gravy.
Taste the gravy and adjust seasonings as needed. Serve the country fried steaks with the creamy gravy poured on top or on the side.
Nutrition Facts
Calories |
5020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.9 g | 472% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 143.5 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 8347 mg | 363% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.3 g | ||
| Protein | 208.8 g | 418% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 556 mg | 43% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3549 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
