Down-home cooking at its finest. That’s what you get with this deliciously easy Country-Fried Steak!
Whether you call it country-fried steak or chicken-fried steak, this delicious Southern dish evokes the heartstrings of down-home American cooking. I often wondered where the “chicken” part came in, and then I realized that because the steak was breaded and fried, it was like chicken. Don’t ask me how old I was when I discovered this. I’ll never tell.
I clearly remember the first time I had this dish as a young girl. It was after I moved to El Paso, Texas, and they served it at a local cafeteria that we frequented. I loved this place. You got to walk through a line and pick an appetizer, main course, side dishes, and dessert, and everything was handed to you to place on your tray. That was where I first remember seeing that beautiful fried steak covered in gravy.
I thought it was chicken because they used the term chicken-fried steak, until I took my first bite. That’s when I realized it was beef. Talk about surprised. To this day, the savory goodness of that gravy, the crispy crust, and the tender, flavorful steak remain in my memory. This is one of those indulgent dishes that you may not have often (it’s been decades since I had it—until recently), but you somehow never forget.
I’m sharing the regular, non-gluten-free version with you here, but if you, like me, avoid gluten, switch to an all-purpose, gluten-free flour in the same amounts, and you’ve got a delicious meal ready to go. You can also use almond flour with a bit of arrowroot or tapioca starch mixed in. To make a dairy-free version, substitute your favorite plant-based milk for the buttermilk and whole milk.
What is cube steak?
I always thought that the steak used in this dish was chopped (aka cubed) and squished back together by machine. Imagine my surprise when I discovered that it wasn’t. Clearly, I was confusing cube steak with Salisbury steak (also known as hamburger steak), which is made from ground beef. Okay, to be fair, I was never the one making this dish when I was young. I only saw the meat in the refrigerator and then again after it was cooked. It wasn’t until recently that I decided to make myself a gluten-free version of it after a friend told me she was making it for dinner. So I did some research and discovered the facts of what this dish really meant.
Cube steak can be made from any cut of beef—it is not a specific cut of beef. It’s a preparation method that takes a tough cut, such as from the leg (round) or shoulder (chuck), and runs it through a tenderizing or meat cubing machine that has rotating blades. Those blades create the cube-shaped indentations that are indicative of this steak, tenderizing the beef so that it is not as tough. One of the benefits of cooking cube steak is that the tenderizing process helps the meat absorb seasonings and marinades more effectively. Along with this recipe, cube steaks can also benefit from braising. Note: If you can’t find cube steak, you can pound any steak you have with a meat mallet until it is very thin.
How do I store leftovers?
Allow the leftover country-fried steak to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. Do not stack the steaks on top of each other, as they will become soggy. Layer pieces of parchment paper between the steaks to prevent them from sticking together. You can also freeze the chilled steaks tightly wrapped in freezer wrap, with paper in between, and placed in a freezer-safe zippered bag or container for up to 3 months. Reheat the frozen steaks in the oven, air fryer, or on the stovetop.
Serving suggestions
Country-fried steak is best served with creamy Yukon Gold Mashed Potatoes, Garlic Mashed Potatoes, or, for a delightful change of pace, Mashed Sweet Potatoes. Add a side of Air-Fryer Okra, this Beet Greens Recipe, and some Cornbread With Creamed Corn. And, since no Southern meal is complete without pie, try this Apple Pie Recipe, Lemon Icebox Pie, or for something different, this Pecan Pie Cobbler.
Ingredients
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cube steaks about 1/3 lb each, patted dry with paper towels
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons preferred hot sauce
- 1 1/2 cups buttermilk
- 2 large eggs beaten
- Vegetable oil for frying
- 1/4 cup all-purpose flour for gravy
- 2 1/2 cups whole milk for gravy
- Kosher salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Combine 1 teaspoon of salt and 1 teaspoon of black pepper, then use the mixture to season the cube steaks. In a shallow dish, mix flour, smoked paprika, garlic powder, onion powder, baking soda, and baking powder. Dredge each steak in this flour mixtures and shake off any excess.
- Combine the hot sauce, buttermilk, and beaten eggs in another dish and dip the flour-coated steaks in the egg mixture. Dredge again in the flour mixture.
- Heat vegetable oil in a skillet over medium-high heat.
- Shallow fry each steak until golden brown, about 3-5 minutes per side. Work in batches as needed. Transfer to a paper towel-lined plate to drain.
- Leave about 3-4 tablespoons of oil in the skillet. Stir in 1/4 cup flour to make a roux and cook until golden. Gradually whisk in 2 1/2 cups of milk and cook until the gravy thickens.
- Add up to 1/2 cup more milk if needed to reach desired thickness. Season with salt and pepper to taste. Sprinkle with fresh parsley when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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