Description

A comforting and hearty country fried steak with a crispy seasoned breading and creamy peppery gravy, perfect for easy weeknight dinners or special Sunday meals.

Ingredients

Scale

4 pieces cube steak (about 6 ounces / 170 grams each), preferably tenderized
1 ½ cups (190 grams) all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
2 large eggs, beaten
½ cup (120 ml) whole milk
½ cup (120 ml) vegetable oil or canola oil for frying
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour (for gravy)
2 cups (480 ml) whole milk (for gravy)
Salt and black pepper to taste

Instructions

If your cube steak isn’t tenderized, lightly pound each piece until about ¼ inch (6 mm) thick. Pat dry with paper towels.
In a shallow bowl, combine 1 ½ cups flour with salt, black pepper, paprika, and garlic powder. Stir to evenly distribute seasoning.
In another bowl, whisk together the eggs and ½ cup milk until smooth.
Dip each steak first into the flour mixture, coating both sides thoroughly. Then dip into the egg wash, and finally back into the flour mixture. Press the flour gently to create a thick, even crust. Set aside.
Heat ½ cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F / 175°C).
Carefully place steaks into hot oil without overcrowding. Fry about 3–4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
Reduce heat to medium and add 2 tablespoons butter to the skillet. Once melted, whisk in 2 tablespoons flour and cook for about 1 minute until lightly golden and bubbly.
Gradually whisk in 2 cups milk, scraping up browned bits. Continue whisking until gravy thickens (about 4–5 minutes). Season with salt and plenty of black pepper.
Pour gravy over fried steaks and serve immediately.

Notes

Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt crusts. Use a double dredge (flour, egg wash, flour) for a thick, crunchy crust. If gravy is too thick, whisk in extra milk to desired consistency. Fry steaks just before serving to keep crust crispy. Leftovers reheat best in oven or skillet, avoid microwave to preserve crust.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 steak with gravy
Calories: 450
Sugar: 5
Sodium: 600
Fat: 25
Saturated Fat: 10
Carbohydrates: 25
Fiber: 1
Protein: 35

Keywords: country fried steak, comfort food, crispy steak, homemade gravy, hearty dinner, easy recipe