Country Fried Steak And Gravy Recipe By Tasty

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CuisineNorth AmericanSouthernDairyGlutenEggsMeat LoafBeefDifficultyMealHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesSpecial OccasionPan FryBig BatchStove TopWeeknightDate NightDeep-FryDinnerEasyComfort FoodCountry Fried Steak And Gravyfeatured in Country Fried Steak Recipes

This robust and decadent country-style fried steak with gravy will have your family asking for seconds. For the best results, flatten the cube steaks to a ¼-inch thickness to tenderize them and ensure they cook evenly. Dip them in seasoned flour and egg, coating them entirely for a guaranteed crispy exterior that will complement the juicy interior. Once the steaks are fried to a golden brown, discard the excess oil in the pan, but don't wipe away the savory browned bits at the bottom. They're a treasure trove of taste that will add depth and richness to your homemade gravy.

Katie Aubin & Karlee RotolyTasty TeamUpdated on March 25, 202495% would make again

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Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Inspired by foodnetwork.com

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

• 8 oz cube steak (225 g), 4 steaks, 8 oz (225 g) each
• 1 ½ teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 2 large eggs
• 2 ¾ cups whole milk (660 mL), divided
• 1 ½ cups all-purpose flour (190 g), divided, plus 3 tablespoons
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup vegetable oil (240 mL)
• 3 tablespoons unsalted butter
• ½ cup heavy cream (120 mL)

Nutrition Info

View Info

• Calories 1102
• Fat 100g
• Carbs 34g
• Fiber 1g
• Sugar 7g
• Protein 20g

Estimated values based on one serving size.

Preparation

1. Preheat the oven to 225˚F (110˚C).
2. Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
3. In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
4. Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
5. Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
6. Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
7. Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
8. In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
9. Ladle the gravy over the steaks and serve with your favorite side dishes.
10. Enjoy!
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Inspired by foodnetwork.com