What's the difference between country fried steak and regular fried steak?

Country fried steak uses cube steak (a tenderized cut) and is served with cream gravy, while regular fried steak is typically a thicker cut and served without gravy.

Can I use a different cut of meat instead of cube steak?

Yes, round steak or thin-cut sirloin work well, but cube steak is ideal because it's already tenderized and cooks quickly.

How do I keep the breading crispy?

Let the breaded steak rest on a plate for 5 minutes before frying, maintain oil temperature at 350°F, and drain on paper towels immediately after frying.

Can I make the cream gravy ahead of time?

Yes, prepare it while the steak rests, then reheat gently over low heat just before serving. Store in an airtight container for up to 3 days.

What oil temperature is best for frying?

Heat vegetable oil to 350°F; fry each steak 3–4 minutes per side until golden brown and internal temperature reaches 160°F.

Country Fried Steak with Cream Gravy

Name: Country Fried Steak with Cream Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 large eggs; 3 cups milk, divided; 2 tbsp seasoned salt, divided; 2 1/4 cups all-purpose flour, divided; 1 tsp paprika; 1 tsp salt; 2 tbsp black pepper, divided; 1.5 lbs cube steak; 1 cup vegetable oil, for frying; 2 tbsp butter; 1 tbsp chicken bouillon powder

CookOSBeta

Country Fried Steak with Cream Gravy | CookOS

Ingredients

2 large eggs
3 cups milk, divided
2 tbsp seasoned salt, divided
2 1/4 cups all-purpose flour, divided
1 tsp paprika
1 tsp salt
2 tbsp black pepper, divided
1.5 lbs cube steak
1 cup vegetable oil, for frying
2 tbsp butter
1 tbsp chicken bouillon powder

11 Ingredients

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Instructions

1
In a shallow dish, prepare the wet dredge by whisking together eggs, 1 cup of milk, and 1 tablespoon of seasoned salt.
2
In a second shallow dish, prepare the dry dredge by combining 2 cups of flour, the remaining 1 tablespoon of seasoned salt, paprika, salt, and 1 tablespoon of black pepper. Mix well.
3
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/2 inch deep.
4
Dredge each piece of cube steak first in the wet mixture, then press firmly into the dry mixture to coat completely. For an extra crispy crust, dip back into the wet mixture and then again into the dry mixture.
5
Carefully place the breaded steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
6
Remove the cooked steaks from the skillet and place them on a paper towel-lined plate or wire rack to drain excess oil.
7
To make the gravy, carefully pour off most of the hot oil from the skillet, leaving about 2-3 tablespoons of drippings and browned bits in the pan.
8
Return the skillet to medium heat and add the butter, allowing it to melt into the drippings.
9
Whisk in the remaining 1/4 cup of flour to create a roux. Cook for about one minute, stirring constantly, until it's bubbly and golden.
10
Gradually pour in the remaining 2 cups of milk while whisking continuously to break up any lumps and create a smooth sauce.
11
Season the gravy with chicken bouillon powder and the remaining 1 tablespoon of black pepper. Continue to cook and whisk until the gravy thickens, about 3-5 minutes.
12
Serve the country fried steak hot, generously smothered with the homemade cream gravy.