Country-Fried Steak with Brown Gravy

Country-Fried Steaks
Country-Fried Steaks. The Crimson Monkey/Getty
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 servings
Ratings (6)

Unlike chicken-fried steak, country-fried steak is covered in brown gravy with a coating that is slightly less crisp. Also, these steaks are smothered with gravy before the final stage of cooking, so that the outer layer is infused with flavor.

What You'll Need

  • For the Country-Fried Steaks:
  • 1 1/2 pounds cube steak pieces
  • Dash kosher salt
  • Dash freshly ground pepper
  • 2 cups all-purpose flour
  • 2 cups whole or low-fat milk
  • 2 cups canola oil
  • For the Brown Gravy:
  • 2 tablespoons reserved canola oil from chicken-fried steak or bacon fat
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup whole or low-fat milk
  • 1 1/2 cups lower-sodium chicken stock
  • Dash kosher salt
  • Dash freshly ground pepper

How to Make It

1. Preheat the oven to 275°F.

2. Make the steaks: Enclose cube steak pieces in sheets of wax or parchment paper. Using a meat tenderizer or rolling pin, gently pound the steaks to flatten slightly and tenderize. Season the cube steaks with salt and pepper.

3. Set up a breading station by mixing the 2 cups of flour with salt and pepper in large bowl. In a medium shallow bowl, whisk the 2 cups of milk with salt and pepper.

4. Fill a large sauté pan or cast-iron skillet with enough canola oil to measure 1/4-inch deep. Heat the oil over medium-high heat until shimmering hot.

5. While the oil is heating, dip the cube steak pieces in the milk mixture to coat, then dredge in ​the seasoned flour, shaking off any excess.

6. Add the breaded steaks to the heated oil in batches (do not overcrowd). Cook the cube steaks until golden, about 3 to 4 minutes per side. Remove the steaks, transfer to a baking sheet and place in the oven to keep warm.

7. Make the gravy: Pour off all but 2 tablespoons of the canola oil from the pan. Heat the pan over medium-high heat. Add the flour and whisk to make a roux. Add the milk and chicken stock, whisking to blend, and cook until the gravy comes to a boil. Reduce the heat to low, and cook until the gravy thickens to the desired consistency, about 8 to 10 minutes. Season to taste with salt and pepper.

8. To serve: Remove the country-fried steak from oven and transfer the steaks to the pan with the gravy. Spoon the gravy over the steaks and let stand for a few minutes before serving.

Sides to enjoy with country-fried steak:

Creamed Corn Recipe
Fried Green Tomatoes
Horseradish Mashed Potatoes 

Quick and Easy Mustard Greens

Recipe edited by Kathy Kingsley