Crispy Country Fried Steak with Creamy White Gravy
Southern-style comfort food at its finest — this crispy country fried steak is juicy on the inside and golden on the outside, topped with classic creamy white gravy.
Equipment
- Cast Iron Skillet
- Wire rack
- Shallow bowls
- Whisk
- Tongs
Ingredients
Main Ingredients
- 4 beef cube steaks about 1/2 inch thick
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 0.5 tsp garlic powder
- 2 large eggs
- 1 cup buttermilk
- vegetable oil for frying
White Gravy
- 2 tbsp leftover flour mixture
- 2 tbsp pan drippings
- 2 cups milk
- 0.5 tsp garlic powder
- to taste salt and pepper
Instructions
- Pat cube steaks dry. If using other cuts, tenderize with a mallet to 1/4-inch thickness.
- Season steaks on both sides with salt, pepper, and garlic powder. Let rest for 10 minutes.
- Prepare dredging station: one bowl with flour + paprika + salt + pepper, one with beaten eggs and buttermilk, and another with more seasoned flour.
- Dredge each steak in flour, then egg mixture, then back into the flour. Press coating firmly.
- Heat 1/2 inch of oil in skillet over medium-high heat. Fry steaks 3–4 minutes per side until golden brown. Drain on wire rack.
- For gravy: reserve 2 tbsp of oil and whisk in 2 tbsp flour. Cook until golden, then slowly add milk. Stir until thickened. Season with garlic powder, salt, and pepper.
- Serve steaks topped with warm white gravy. Enjoy with mashed potatoes or biscuits!
Notes
Rest breaded steaks 10–15 mins before frying for better crust. Add a spoon of cornstarch to flour for extra crunch. Use hot oil (not smoking) and avoid overcrowding the skillet.