Crispy, golden, and smothered in creamy white gravy — Country Fried Steak is the ultimate comfort food classic. This Southern favorite transforms humble cube steak into something extraordinary, featuring a crunchy crust that gives way to tender, flavorful meat. The rich, peppery gravy ties it all together, creating a meal that feels nostalgic and deeply satisfying. I once made this with a touch of smoked paprika in the breading, and it gave the steak a subtle warmth that made it even more irresistible. Whether you serve it for dinner or a hearty weekend brunch, this dish will make you feel right at home.
Why You’ll Love This Recipe
Country Fried Steak with White Gravy is a beloved staple for good reason. It’s crispy on the outside, juicy inside, and topped with a luscious, savory gravy that adds pure comfort to every bite. The ingredients are simple and budget-friendly, yet the result tastes like something from your favorite Southern diner. It’s the kind of meal that satisfies cravings and brings everyone to the table — warm, filling, and undeniably delicious.
Print
Country Fried Steak with White Gravy
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
This Country Fried Steak with White Gravy is a Southern comfort classic — tender cube steak coated in seasoned flour, fried to crispy perfection, and smothered in creamy, peppery white gravy. It’s hearty, indulgent, and perfect for a comforting dinner or weekend brunch.
Ingredients
- 4 beef cube steaks (about 1/2-inch thick)
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and black pepper, to taste
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for gravy)
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper (or to taste)
Instructions
- Pat the cube steaks dry with paper towels. Season both sides generously with salt and pepper.
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne, and a pinch of salt and pepper.
- In another bowl, whisk together eggs and buttermilk.
- Dip each steak in the flour mixture, then into the egg mixture, then back into the flour mixture, pressing firmly to coat well. Set aside on a plate for 5–10 minutes to help the coating adhere.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once hot (around 350°F / 175°C), fry the steaks in batches for 3–4 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate to drain.
- Pour off excess oil, leaving about 2 tablespoons of drippings in the skillet. Add butter and melt over medium heat.
- Whisk in 2 tablespoons flour and cook for 1 minute until lightly golden.
- Gradually whisk in the milk, stirring constantly until smooth and thickened (about 5 minutes).
- Season the gravy with salt and plenty of black pepper.
- Serve the country fried steaks hot, topped generously with the white gravy.
Notes
- For extra-tender steak, pound the cube steaks slightly before breading.
- You can substitute heavy cream for part of the milk for an even richer gravy.
- Serve with mashed potatoes, green beans, or biscuits for a complete meal.
- To keep steaks warm while frying batches, place them on a wire rack in a 200°F oven.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Fried
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cube Steaks – Tenderized beef steaks that cook quickly and stay juicy inside the crisp coating.
All-Purpose Flour – Used for dredging the steaks and creating a base for the gravy.
Cornstarch – Helps achieve that signature light, crunchy coating.
Buttermilk – Adds tang and tenderizes the meat while helping the breading stick.
Eggs – Combined with buttermilk for a rich, cohesive coating.
Paprika – Adds color and mild smokiness to the breading.
Garlic Powder & Onion Powder – Bring depth and savory flavor to the crust.
Salt and Black Pepper – Season generously for balanced flavor in both steak and gravy.
Oil for Frying – Use a neutral oil such as vegetable or canola oil with a high smoke point.
Butter – For making the creamy white gravy base.
Milk – The key to smooth, rich gravy consistency. Whole milk works best for creaminess.
All-Purpose Flour (for gravy) – Thickens the gravy to that perfect pourable texture.
Cracked Black Pepper – Essential for the traditional Southern-style white gravy with a hint of spice.
Directions
Begin by preparing the steaks. Pat cube steaks dry with paper towels and season both sides with salt and pepper.
In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk buttermilk and eggs together.
Dredge each steak in the flour mixture, dip into the buttermilk mixture, then return to the flour mixture for a second coating. Press the flour firmly onto the surface to ensure maximum crispiness.
Heat about ½ inch of oil in a large skillet over medium-high heat. Once the oil reaches 350°F (175°C), fry the steaks for about 3–4 minutes per side, until golden brown and crispy. Transfer to a wire rack to drain while you make the gravy.
To prepare the white gravy, remove excess oil from the pan, leaving about 2 tablespoons of drippings. Add butter, then whisk in 2 tablespoons of flour to make a roux. Cook for 1–2 minutes until golden.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue stirring until the gravy thickens to your desired consistency. Season generously with salt and cracked black pepper.
Serve the crispy steaks hot, smothered with warm gravy. Pair with mashed potatoes or buttery biscuits for the full Southern experience.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes until crispy. Gravy can be reheated in a saucepan over low heat; add a splash of milk if it thickens too much. Avoid microwaving the steak, as it can make the crust soggy.
Variations and Customizations
Spicy Country Fried Steak
Add cayenne pepper or hot sauce to the buttermilk mixture for extra heat.
Garlic and Herb Twist
Mix dried thyme and parsley into the breading for a subtle herbal flavor.
Chicken Fried Chicken
Use boneless chicken breasts pounded thin for a lighter variation.
Southern Buttermilk Brine
Soak the steaks in buttermilk overnight for ultra-tender, flavorful results.
Bacon Gravy
Add crumbled bacon to the white gravy for a smoky, savory twist.
Gluten-Free Version
Use a gluten-free flour blend for both dredging and gravy thickening.
Cheesy Gravy
Stir in shredded cheddar cheese for a rich, cheesy upgrade.
Smoked Paprika Crunch
Replace regular paprika with smoked for deeper, bolder flavor.
Lightened-Up Option
Pan-fry the steaks in less oil or air-fry for a lower-fat alternative.
Breakfast-Style Plate
Serve with fried eggs and hash browns for a Southern breakfast favorite.
FAQs
What’s the difference between Country Fried Steak and Chicken Fried Steak?
They’re very similar; Country Fried Steak often comes with brown gravy, while Chicken Fried Steak is traditionally topped with white gravy.
Can I use another cut of beef?
Yes, tenderized round steak or sirloin can also be used.
How do I keep the crust from falling off?
Make sure to press the flour coating firmly and let the breaded steaks rest for a few minutes before frying.
What oil should I use for frying?
Use canola or vegetable oil — both have high smoke points and neutral flavors.
Can I make the gravy ahead of time?
Yes, reheat gently on the stove with a bit of extra milk to thin it out if needed.
Why is my gravy lumpy?
Add the milk slowly while whisking constantly to prevent lumps from forming.
Can I bake the steaks instead of frying?
Yes, but they won’t be as crispy. Bake at 400°F (200°C) for about 25 minutes, flipping halfway through.
How do I make it extra crispy?
Double dredge the steaks (flour, buttermilk, flour again) and let them rest before frying.
Can I freeze Country Fried Steak?
Yes, freeze cooked steaks for up to 2 months. Reheat in the oven until hot and crispy.
What sides go best with this dish?
Mashed potatoes, green beans, corn, or buttermilk biscuits complement it perfectly.
Conclusion
Country Fried Steak with White Gravy is Southern comfort on a plate — crispy, creamy, and completely satisfying. The crunchy golden crust, tender beef, and smooth, peppery gravy come together in perfect harmony. Whether you’re making it for a cozy family dinner or a weekend brunch, this recipe captures the warmth and flavor of true home-style cooking. Once you try it, you’ll understand why it’s a beloved classic across generations.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!