Country Fried Steak & Gravy Recipe

Tenderize and season steaks

Pat cube steaks dry with paper towels. If any pieces are thicker than 3/4 inch, lightly pound to an even thickness (~1/2 inch) with a meat mallet between plastic wrap. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Prepare dredge stations

In a shallow bowl or dish combine 2.5 cups flour, cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper. In a second shallow bowl whisk together 2 cups buttermilk and 2 large eggs until smooth.

Dredge steaks

Working one at a time, dip a steak into the flour mixture, pressing so flour adheres, then into the buttermilk-egg mixture, allowing excess to drip off, then back into the flour mixture for a thick, even coat. Place coated steaks on a wire rack and let rest 10 minutes to set the crust.

Heat oil

In a large heavy skillet (cast iron preferred) add 2 cups vegetable oil and 2 tbsp unsalted butter (optional). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles vigorously when dropped in.

Fry steaks

Fry steaks in batches without crowding—about 3–4 minutes per side, until golden brown and crisp. Adjust heat to maintain 325–350°F while cooking. Transfer cooked steaks to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels to drain. Reserve about 3–4 tbsp of pan drippings in the skillet for gravy (pour off excess oil into a heatproof container).

Make a roux with drippings

Leave 3–4 tbsp of the pan drippings in the skillet with any browned bits. If you removed all fat, add 2 tbsp butter. Over medium heat sprinkle in 1/2 cup flour and whisk continuously for 1–2 minutes until it turns a light golden paste and raw flour smell is gone.

Add milk and stock

Gradually pour in 4 cups whole milk while whisking to avoid lumps. If using, add 1/2 cup stock for depth. Bring mixture to a gentle simmer; it will thicken as it heats. If the gravy becomes too thick, whisk in additional milk or stock a few tablespoons at a time until you reach desired consistency (gravy should coat the back of a spoon).

Season and finish

Season gravy with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp Worcestershire sauce (optional). Taste and adjust seasoning. Simmer 3–5 minutes, whisking occasionally. If you see lumps, strain gravy through a fine-mesh sieve into a clean saucepan and reheat gently.

Place mashed potatoes (about 1 cup per serving) on plates, top with a country fried steak, and spoon generous amounts of cream gravy over the steak and potatoes. Garnish with chopped fresh parsley and serve steamed vegetables on the side.

For catering service: hold steaks on a low oven (200–225°F / 95–110°C) on wire racks to keep crisp while holding up to 30–45 minutes. Keep gravy warm in a covered insulated container or slow cooker set to low, stirring occasionally. Reheat gently if needed before service.