Learn how to make country fried steak with brown gravy for a cozy, comforting Southern classic meal.
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What Is Country Fried Steak?
Country fried steak is a breaded cutlet dish typically made with cube steak. The cube steak is coated in seasoned flour, pan-fried on a cast-iron skillet on medium-high heat, and smothered in a brown gravy made from pan drippings. Country fried steak became popular in the Southern United States in the mid-nineteenth century when German immigrants used breaded recipes resembling wiener schnitzel.
Country Fried Steak vs. Chicken Fried Steak: What’s the Difference?
Chicken fried steak and country fried steak use many of the same ingredients, but they have slight differences.
- 1. Breading: Chicken fried steak has a crispy coating made out of a flour mixture, a variety of seasonings, and eggs. By contrast, country fried steak has a simpler, less crispy breading recipe without eggs.
- 2. Gravy: Chicken fried steak is served with peppery white cream gravy, while country fried steak is smothered in a less creamy brown gravy.
- 3. Popularity: Chicken fried steak is popular in the middle of the United States in places like Texas and Oklahoma. Country fried steak is more popular in the Southeastern United States in Louisiana and Georgia.
Country Fried Steak Recipe
makes
prep time
25 mintotal time
50 mincook time
25 minIngredients
For the country fried steak
For the brown country gravy
- 1
Preheat the oven to 200 degrees Fahrenheit.
- 2
Working one at a time, pound steaks to a ¼-inch thickness. Sprinkle lightly all over with kosher salt.
- 3
In a shallow bowl, whisk together the flour, 1 teaspoon salt, black pepper, paprika, garlic powder, and cayenne pepper, if using, for the steak dredge.
- 4
In a second shallow bowl, whisk the buttermilk and egg until smooth.
- 5
In a large skillet, heat a ¼-inch layer of neutral oil over medium-high heat.
- 6
While the oil is heating, working one at a time, lightly coat the steak all over in the flour mixture, shaking off any excess.
- 7
Dip the steak into the egg mixture to coat all over, shaking off any excess. Then, dip steak into the dry ingredients a second time, coating all over. Repeat with the remaining steaks.
- 8
Once the oil is shimmering, working in batches as needed, fry steaks until edges are golden brown and steaks are cooked through, about 2 minutes per side.
- 9
Transfer the steaks to a wire rack set inside a rimmed baking sheet and keep warm in the oven while you make the gravy.
- 10
In a medium skillet, melt the butter over medium-low heat.
- 11
Add the flour and cook, constantly whisking, until evenly mixed and light brown, about 5 minutes.
- 12
Gradually pour in beef broth and Worcestershire sauce while whisking constantly. Cook, continually whisking until gravy thickens to desired consistency, 2–4 minutes.
- 13
Remove from heat and season with salt and pepper to taste.
- 14
Serve country fried steak with gravy over the top. Serve with mashed potatoes, if desired.
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