Name: Grandma’s Country Fried Steak with Gravy Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 6 cube steaks; 2 cups flour; 3 tbsp seasoning salt; pinch dried thyme leaves; pinch dried oregano; 1/2 tsp smoked paprika; 3 tsp baking powder; 1 1/4 cup milk; 4 large eggs; 2 tbsp Worcestershire sauce; dash hot sauce; canola oil (for frying, about 3-4 inches deep); 6 tbsp salted butter; 1/3 cup flour; 2 3/4 cup milk; 1 1/2-2 tsp freshly ground black pepper

Jump to Recipe

If you’ve ever wondered how to capture that warm, nostalgic taste of a beloved family recipe, look no further than Grandma’s Country Fried Steak with Gravy. This classic Southern comfort food brings together tender cube steaks enveloped in a crispy, golden crust then smothered in a creamy, peppery gravy that feels like a cozy hug on a plate. Every bite delivers a perfect balance of crunchy, savory, and smooth textures that will have you reminiscing about Sunday dinners at grandma’s kitchen table.

Grandma's Country Fried Steak with Gravy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Country Fried Steak with Gravy lies in its simplicity. Each ingredient plays a crucial role, from the flour that creates the perfect crispy coating to the blend of seasonings that infuse the meat with warm, aromatic flavors. Gathering these essentials sets the stage for a deliciously satisfying meal.

6 cube steaks: Tenderized beef that’s ideal for soaking up the coating and gravy.
2 cups flour: The foundation for both the steak’s crispy crust and the creamy gravy.
3 tbsp seasoning salt: Adds depth and enhances all the flavors.
Pinch dried thyme leaves: Raises the herbal notes with subtle earthiness.
Pinch dried oregano: Gives a mild, savory touch to the batter.
1/2 tsp smoked paprika: Infuses a faint smoky warmth in the coating.
3 tsp baking powder: Helps create that light, crispy texture on the crust.
1 1/4 cup milk: Combines with eggs to create the rich dip for the steaks.
4 large eggs: Binds the coating to the steaks perfectly.
2 tbsp Worcestershire sauce: Boosts umami and adds subtle tanginess.
Dash hot sauce: A gentle kick to enliven the flavor profile.
Canola oil (for frying): Provides a neutral frying medium for even, golden browning.
6 tbsp salted butter: The base for the luscious gravy.
1/3 cup flour: Thickens the gravy to that signature velvety consistency.
2 3/4 cup milk: The main liquid of the gravy, creating richness.
1 1/2 – 2 tsp freshly ground black pepper: Adds the characteristic pepper punch to the gravy.

How to Make Grandma’s Country Fried Steak with Gravy

Step 1: Prepare the Seasoned Flour Mixture

Start by combining the flour, seasoning salt, dried thyme, oregano, smoked paprika, and baking powder in a large mixing bowl. Whisking these dry ingredients thoroughly ensures the steaks get an even, flavorful coating that crisps up beautifully during frying.

Step 2: Mix the Egg Dip

In a separate bowl, whisk together milk, eggs, Worcestershire sauce, and hot sauce until fully combined. This liquid mixture acts as the glue for the flour coating and infuses moisture and extra flavor into the steaks.

Step 3: Double Coat the Cube Steaks

Working with one steak at a time, dip it completely into the egg mixture, allowing excess to drip off before transferring to the flour mixture. Coat evenly, then dip it once more into the egg mixture and finally back into the flour to create a double coating that will fry up crisp and satisfying.

Step 4: Fry the Steaks

Heat about 3 to 4 inches of canola oil in a heavy-bottomed pot to 375°F. Fry the steaks in batches of two to avoid crowding and maintain the oil temperature. Cook for 3 to 4 minutes until the crust turns a gorgeous golden brown and the meat is cooked through. Remove and drain on paper towels to get rid of excess oil.

Step 5: Make the Classic Pepper Gravy

In a skillet over medium heat, melt the butter and then whisk in the flour. Cook for about a minute to remove the raw flour taste, then slowly add the milk in increments, whisking constantly to avoid lumps. Let the mixture simmer until thickened, then stir in freshly ground black pepper to taste. Pour this creamy gravy generously over the fried steaks when serving.

How to Serve Grandma’s Country Fried Steak with Gravy

Garnishes

A sprinkle of freshly chopped parsley or a few sliced green onions can add a fresh, vibrant touch on top of the gravy. These garnishes not only bring a pop of color but also a subtle brightness that balances the richness of the dish.

Side Dishes

This classic dish pairs beautifully with buttery mashed potatoes, creamy coleslaw, or even crispy green beans. These sides soak up the pepper gravy and introduce layers of texture and flavor, completing the comfort food experience just like grandma made it.

Creative Ways to Present

For a fun twist, serve the steaks open-faced on toasted buttermilk biscuits smothered with the pepper gravy. Alternatively, slice the steaks and nestle them atop a bed of sautéed mushrooms or caramelized onions for a gourmet version that still honors the heart of Grandma’s Country Fried Steak with Gravy.

Make Ahead and Storage

Storing Leftovers

Leftover country fried steak with gravy should be stored in an airtight container in the refrigerator. To maintain tenderness and flavor, consume within 3 days for the best taste and safety.

Freezing

While the dish is best fresh, you can freeze the fried steaks separately (without gravy) wrapped tightly in plastic wrap and foil. Freeze for up to 2 months. The gravy, however, does not freeze as well because milk-based sauces can separate after thawing.

Reheating

To reheat, warm the steaks gently in a low oven or skillet to preserve their crisp coating. Reheat the gravy on the stovetop over low heat, whisking frequently to restore its creamy texture before pouring over the steaks for serving.

FAQs

Can I use a different cut of meat instead of cube steak?

Cube steak is preferred because it is tenderized and perfect for frying, but top round or sirloin pounded thin can work as a substitute. Just be sure to tenderize it well for the best results.

Is there a way to make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free seasoning salt. Make sure your baking powder is also gluten-free to keep the coating light and crispy.

How spicy is Grandma’s Country Fried Steak with Gravy?

The recipe includes just a dash of hot sauce and freshly ground black pepper for subtle heat. It’s flavorful and comforting without being overly spicy, but you can always adjust these elements to your personal taste.

Can I bake the steaks instead of frying them?

Baking is an option for a lighter version, but frying gives that signature crispiness essential to the dish. If baking, try coating the steaks and then placing them on a wire rack to crisp up in a hot oven at 425°F for 15-20 minutes.

What’s the secret to the perfect pepper gravy?

Patience with cooking the roux (butter and flour mixture) and whisking in the milk slowly is key to avoiding lumps. Freshly cracked black pepper added towards the end delivers that authentic peppery kick that makes the gravy truly special.

Final Thoughts

There’s something incredibly heartwarming about Grandma’s Country Fried Steak with Gravy that feels like coming home. Its comforting flavors and satisfying textures make it a timeless recipe worth sharing again and again. I encourage you to dive in, create this classic dish yourself, and make your own cherished food memories that will last a lifetime.

Grandma’s Country Fried Steak with Gravy Recipe

★★★★★

5 from 5 reviews

Author: anna
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

Grandma’s Country Fried Steak with Gravy is a southern classic comfort dish featuring tender cube steaks double coated in a seasoned crispy flour batter, fried to golden perfection, and served with a creamy pepper gravy. This recipe delivers a perfect balance of crispy texture and savory flavors, ideal for a hearty family meal.

Instructions

Prepare the Flour Mixture: In a large mixing bowl, whisk together 2 cups of flour, seasoning salt, dried thyme leaves, dried oregano, smoked paprika, and baking powder until well combined.
Prepare the Egg Mixture: In a separate bowl, whisk together milk, eggs, Worcestershire sauce, and hot sauce until evenly blended.
Coat the Steaks: Take one cube steak and dip it completely into the egg mixture, ensuring it’s fully coated.
Dredge in Flour Mixture: Using tongs, lift the steak and allow excess egg to drip off. Then thoroughly coat the steak with the flour mixture, turning as needed.
Double Coat: Repeat the dipping into the egg mixture and flour mixture once more to create a double coating. Place the prepared steak on a plate. Repeat with remaining steaks.
Heat Oil: Pour canola oil into a deep heavy-bottomed pot or Dutch oven to a depth of 3-4 inches and heat it to 375°F (190°C).
Fry the Steaks: Fry steaks in batches of two to avoid overcrowding. Cook each for 3-4 minutes until golden brown and cooked through.
Drain Excess Oil: Remove the steaks with tongs and place them on paper towels to drain excess oil. Pat dry as necessary.
Make the Pepper Gravy – Melt Butter: Heat a large skillet over medium heat and melt the butter.
Add Flour to Roux: Sprinkle the flour into the skillet and whisk continuously for about 60 seconds to cook out raw flour taste.
Add Milk Gradually: Slowly add the milk ½ cup at a time, whisking after each addition until fully incorporated and smooth.
Simmer the Gravy: Reduce heat to medium-low and let the gravy simmer until thickened to your desired consistency.
Add Pepper and Serve: Stir in freshly ground black pepper to taste. Pour the gravy over the plated country fried steaks and serve immediately.