Country Fried Steak and Milk Gravy
Indulge in the comforting, down-home flavors of classic Country Fried Steak and Milk Gravy, a soul-satisfying dish that delivers crispy, golden-brown breaded cube steak smothered in rich, creamy gravy. This Southern favorite combines tender, seasoned steak with a perfectly spiced, crunchy coating, fried to perfection and paired with a homemade milk gravy made from pan drippings for an authentic flavor boost. Ready in under an hour and perfect for dinner, this hearty recipe is ideal for serving alongside fluffy mashed potatoes or warm biscuits. With simple ingredients like buttermilk, all-purpose flour, and smoked paprika, this meal strikes the perfect balance of crispy, savory, and comforting—a true farmhouse classic that will have everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 4 pieces (about 4-6 ounces each) cube steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 pieces large eggs
- 1 cup (for frying) vegetable oil
- 4 tablespoons unsalted butter
- 2.5 cups milk (whole or 2%)
- 0.5 teaspoon salt (for gravy)
- 0.5 teaspoon black pepper (for gravy)
Instructions
Place the cube steaks on a cutting board and season each side with salt, black pepper, garlic powder, and smoked paprika. Set aside.
In a shallow bowl, combine 1 1/2 cups of the all-purpose flour with a pinch of salt and pepper. In another shallow bowl, whisk together the buttermilk and eggs until smooth.
Dredge each piece of cube steak in the seasoned flour mixture, then dip into the buttermilk-egg mixture, and finally coat it again in the flour mixture. Make sure the steaks are fully coated and shake off any excess flour. Set aside on a plate while you heat the oil.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches around 350°F (175°C). It should be hot, but not smoking.
Carefully place the breaded cube steaks into the skillet, cooking 2 at a time to avoid overcrowding. Fry each steak for 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil. Repeat for the remaining steaks.
Once all the steaks are cooked and set aside, carefully pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium and add the unsalted butter to the pan.
Whisk in the remaining 1/2 cup of flour to create a roux. Stir continuously for 1-2 minutes until the mixture is a light golden color.
Slowly whisk in the milk, about half a cup at a time, making sure to whisk out any lumps. Continue stirring until the gravy thickens, about 5-7 minutes.
Season the gravy with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper (or to taste). If the gravy is too thick, you can add a splash more milk to thin it to your desired consistency.
Serve the fried steaks hot, smothered in the creamy milk gravy. Pair with mashed potatoes or biscuits on the side for the ultimate comfort meal.
Nutrition Facts
Calories |
4755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.2 g | 423% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 143.5 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 6269 mg | 273% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 42.7 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 1241 mg | 95% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 4132 mg | 88% | |
*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.
