Country fried steak is a classic American dish: breaded, pan-fried cube steaks finished with a savory pan gravy. It’s excellent for dinner or a hearty breakfast.
Country Fried Steak
Country fried steak and chicken fried steak are often used interchangeably, but they have distinct regional styles and flavor profiles. Both are breaded and fried steaks served with gravy, yet they differ in finishing sauce and preparation:
Chicken fried steak
- Typically served with a peppery white gravy, sometimes on the side
- Tends to have a crunchier, crisp coating
- More common in Texas and the Midwest
Country fried steak
- Usually made with cube steak (tenderized sirloin)
- Smothered in a traditional brown gravy
- The steak is often finished in the gravy so the coating soaks up extra flavor
- More prevalent in Southern cooking
Ingredient notes and substitutions
- Cube steaks – These are sirloin steaks run through a mechanical tenderizer. They may be labeled as breakfast steak, Swiss steak, or minute steak. You can also tenderize sirloin at home by pounding it with a meat mallet.
- Buttermilk – If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon of vinegar or lemon juice into 1 cup of whole or 2% milk and letting it rest for a minute to curdle.
- Hot sauce – Any hot sauce adds a bit of heat and tang; use your preferred brand.
- White pepper – Milder than black pepper and blends into the breading. If unavailable, use a smaller amount of black pepper.
- Frying oil – Choose a neutral oil with a high smoke point, such as avocado, canola, grapeseed, peanut, or safflower oil.
Video: How to cook cube steak
To see the full process for making country fried cube steak, watch the video in the recipe card below. It demonstrates marinating, dredging, frying, and finishing with gravy.
Marinate and dredge the tenderized steaks, then pan-fry and top with a rich homemade brown gravy. A little cornmeal in the breading adds pleasant crunch, and the lemon in the gravy brightens the dish. Serve with cheesy polenta or classic mashed potatoes for a comforting meal.
Instructions and tips
- Marinate the cube steaks.
Marinate the steaks for at least one hour when possible. Even though cube steak is tenderized, the buttermilk helps break down connective tissue and improves tenderness.
- Add breading and chill the steaks
- Whisk dry ingredients thoroughly to avoid flour clumps.
- Coat both sides of each steak well with the breading.
- Double-dip (optional): Dredge in flour mixture, return to the buttermilk, let excess drip off, then dredge again.
- Chill 15 minutes on a lined baking sheet so the coating adheres and won’t fall off during frying.
- Pan-fry in oil.
- Use a heavy skillet — cast iron is ideal for even heat and crisping.
- Preheat the oil to about 350°F (use a thermometer) for proper frying.
- Make the brown gravy.
- Start a light-colored roux by cooking butter and flour until golden.
- Add stock and lemon juice gradually, whisking to prevent separation, and simmer until the gravy coats the back of a spoon.
While frying, drain the steaks briefly on paper towels, tent with foil, and keep warm in a low oven while you finish the gravy. Spoon the sauce over the steaks, garnish with parsley, and serve hot.
Recipe notes
- Storing leftovers – Refrigerate covered for 3 to 4 days, or freeze up to 3 months. To freeze, cool completely, wrap in plastic wrap and foil, then place in a freezer-safe bag.
- Reheating – Reheat in a skillet to keep the crust crisp. You can also re-crisp on a wire rack in a 350°F oven or use an air fryer if available.
- Timing – If you can multitask, make the gravy while frying so everything finishes together. Otherwise, keep steaks warm in a low oven until the gravy is ready.
What to serve with country fried steak
This hearty dish is traditionally paired with mashed potatoes or cheese grits. Other popular accompaniments include:
- Instant pot polenta
- Roasted potatoes
- Tomato salad or coleslaw
- Pickled or seasoned green beans (dilly beans)
- Creamed spinach
Follow the author for more recipes and videos by subscribing to the newsletter or checking their social channels for updates and new recipes.
This recipe was originally published on Kevin Is Cooking and updated with new content in 2021.
Country Fried Steak
Print Recipe
Video
Ingredients
For the Steaks:
- 4 cube steaks
- 2 cups buttermilk
- 2 large eggs
- 2 tsp hot sauce
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup cornstarch
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 4 cups cooking oil for frying
For the Gravy:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups beef stock or broth
- Juice of 1 large lemon (about 4 tbsp)
- 1/4 tsp salt, to taste
- Parsley, chopped for garnish
Instructions
Steaks:
- Whisk together buttermilk, eggs and hot sauce in a large bowl. Set aside.
- In a separate wide bowl, whisk flour, cornmeal, cornstarch, salt, garlic powder and white pepper.
- Place steaks in the buttermilk mixture, turning to coat, and marinate for 1 hour.
- Dredge each steak in the seasoned flour, return briefly to the buttermilk (allow excess to drip off), then dredge again. Place on a lined baking sheet and refrigerate 15 minutes.
- Heat oil in a cast iron skillet or deep pan over medium-high. Fry steaks until golden brown on both sides, working in batches if needed.
- Drain on paper towels, tent with foil, and keep warm in a 250°F oven while you make the gravy.
Gravy:
- Melt butter in a sauté pan over medium heat. Whisk in flour and cook 3–4 minutes until golden brown.
- Slowly whisk in beef stock and lemon juice, bring to a boil, then reduce heat and simmer until thickened and coating the back of a spoon.
- Season with salt to taste, spoon over steaks, sprinkle with parsley, and serve hot with mashed potatoes or polenta.
Notes
- Cube steak is sometimes labeled as breakfast steak or minute steak.
Nutrition
Carbohydrates: 53 g |
Protein: 49 g |
Fat: 35 g
Nutrition information is an estimate and should not replace professional advice.
Have You Made This Recipe? Let Me Know on Instagram
Tag @keviniscooking or use #keviniscooking to share your version.
