Country Fried Steak

This Country Fried Steak delivers that perfect crispy, golden-brown crust wrapped around tender, juicy beef, all smothered in rich, creamy gravy. It’s the kind of dish that makes everyone at the table fall silent with that first heavenly bite.

What makes this recipe special is our double-dredging technique that creates an extra-crispy coating that won’t fall off during cooking. Plus, our foolproof gravy method ensures you’ll get that perfect, silky-smooth texture every single time – no lumps in sight!

Ingredients

For the Steak:

• 1 pound pre-tenderized cube steaks (about 4 steaks)
• 2 large eggs, beaten
• 1/2 cup milk
• 2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon cayenne
• Kosher salt for seasoning
• Canola oil for frying

For the Gravy:

• 3 tablespoons pan drippings
• 3 tablespoons all-purpose flour
• 1/4 cup heavy cream
• 1 3/4 cups milk
• Kosher salt and black pepper to taste

Steps

1. Preheat oven to 200°F (93°C). Place a wire rack over a baking sheet inside.
2. Place each steak between plastic wrap and pound to 1/4-inch thickness using a meat mallet. Season both sides with kosher salt.
3. Create breading station: In first dish, whisk 2 eggs with 1/2 cup milk. In second dish, combine 2 cups flour, 2 teaspoons salt, 1 1/2 teaspoons garlic powder, and 1/2 teaspoon cayenne.
4. Double-dredge steaks: Coat in flour mixture, then egg wash, then flour again. Press coating firmly to adhere.
5. Heat oil to 350°F (175°C) in large skillet. Oil should be 1/4-inch deep.
6. Fry steaks for 2-3 minutes per side until golden brown. Keep warm in preheated oven.
7. For gravy: Pour out all but 3 tablespoons oil. Add flour, cook until milk chocolate colored (4-5 minutes).
8. Gradually whisk in cream and milk. Simmer until desired thickness (3-5 minutes). Season generously.

Smart Swaps

• Use almond milk in gravy (same amount) for lighter version
• Try gluten-free flour blend (1:1 ratio) for breading

Make It Diabetes-Friendly

• Use almond flour for breading (reduces carbs by 65%)
• Replace milk with unsweetened almond milk (saves 12g carbs per cup)
• Serve with cauliflower mash instead of potatoes (reduces glycemic impact)

Pro Tips

• Let breaded steaks rest 10 minutes before frying for better coating adhesion
• Keep oil temperature steady at 350°F (175°C) for perfect crust
• Test gravy thickness by coating back of spoon – should leave clear line when you run finger through