Golden, crispy country fried steak smothered in creamy white sausage gravy—this is comfort food at its finest and an absolute must-try for any Southern kitchen.
Servings: 4
There’s nothing more satisfying than the crunch of perfectly breaded and fried steak topped with creamy gravy. This Country Fried Steak recipe, also known as Chicken Fried Steak, is an iconic Southern classic that transforms simple cube steak into a crispy, golden delight. Whether you’re looking for the Best Chicken Fried Steak Recipe or a new twist on Steak with Gravy, this dish delivers every time. Paired with buttery mashed potatoes or a side of biscuits, it’s the kind of hearty meal that makes life a little sweeter. Let’s dive into one of the most beloved Fried Steak Recipes around—don’t forget the creamy White Sausage Gravy on top!
Ingredients
For the Steak:
- 4 cube steaks (about 1/2 inch thick)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil (for frying)
For the White Sausage Gravy:
- 1/4 pound ground breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Supplies Needed
- Large skillet or cast-iron pan
- Mixing bowls
- Tongs
- Whisk
Instructions
Steak:
- In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
- In another bowl, whisk together the eggs and milk to create an egg wash.
- Dredge each cube steak in the flour mixture, dip it into the egg wash, and then coat it again in the flour mixture. Press gently to ensure an even coating.
- Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry each steak for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
White Sausage Gravy:
- In the same skillet, cook the sausage over medium heat until browned and crumbled. Remove any excess grease, leaving about 2 tablespoons in the skillet.
- Sprinkle the flour over the cooked sausage and stir until evenly coated. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes, or until the gravy thickens.
- Season with black pepper and salt to taste. Serve the gravy over the fried steak.
Storage Tips
Store leftover fried steak and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak in the oven at 350°F for 10 minutes to maintain its crispiness, and warm the gravy gently on the stovetop.
Recipe Tips & Tricks
- Choosing the Right Steak: Cube steak is the traditional choice for this recipe, but you can also use tenderized round steak for a similar result.
- Extra Crispy Coating: Double dip the steak in the flour mixture and egg wash for a thicker, crunchier crust.
- White Sausage Gravy Perfection: For a richer flavor, use whole milk in the gravy and season generously with black pepper.
- Make It Ahead: Bread the steaks ahead of time and refrigerate them for up to an hour before frying to help the coating stick better.
- Pair It Right: Serve with mashed potatoes, biscuits, or even over waffles for a Chicken Fried Steak Recipe twist!
Variations
- Spicy Country Fried Steak: Add a pinch of cayenne or red pepper flakes to the flour mixture for a touch of heat.
- Gravy Swap: Skip the sausage for a plain creamy gravy, or add sautéed mushrooms for an earthy twist.
- Healthier Option: Bake the breaded steaks at 400°F for 20 minutes, flipping halfway through, for a lighter version.
- Breakfast-Inspired: Serve the steak with a side of scrambled eggs and hash browns for a Munchkin Time breakfast spread.
- Cube Steak Recipes Upgrade: Use the same breading and gravy method on pork chops or chicken breasts for variety.
FAQ
Q: What’s the difference between Country Fried Steak and Chicken Fried Steak?
A: They’re very similar! Chicken Fried Steak is typically served with white sausage gravy, while Country Fried Steak sometimes comes with brown gravy.
Q: Can I make this gluten-free?
A: Yes! Use a gluten-free flour blend for the breading and gravy to make this dish gluten-free.
Q: How do I keep the steak crispy?
A: After frying, place the steaks on a wire rack instead of a plate to prevent the bottom from getting soggy.
Q: Can I use store-bought gravy?
A: While homemade gravy tastes best, store-bought gravy can be a time-saving option. Just make sure it’s warmed thoroughly before serving.
Q: Can I freeze this dish?
A: Fried steak freezes well! Place the cooked steaks on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat in the oven for a crisp texture.
Country Fried Steak with Gravy
Ingredients
For the Steak:
- 4 cube steaks about 1/2 inch thick
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil for frying
For the White Sausage Gravy:
- 1/4 pound ground breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
Steak:
- In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
- In another bowl, whisk together the eggs and milk to create an egg wash.
- Dredge each cube steak in the flour mixture, dip it into the egg wash, and then coat it again in the flour mixture. Press gently to ensure an even coating.
- Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry each steak for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
White Sausage Gravy:
- In the same skillet, cook the sausage over medium heat until browned and crumbled. Remove any excess grease, leaving about 2 tablespoons in the skillet.
- Sprinkle the flour over the cooked sausage and stir until evenly coated. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes, or until the gravy thickens.
- Season with black pepper and salt to taste. Serve the gravy over the fried steak.