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.
Ingredients
Scale
For the Country Fried Steak
- 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)
For the Pepper Gravy
- 6 tbsp salted butter
- 1/3 cup flour
- 2 3/4 cup milk
- 1 1/2–2 tsp freshly ground black pepper
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.
Notes
- Double coating the steaks ensures a crispy and flavorful crust.
- Maintain the oil temperature at 375°F for optimal frying results.
- Use a heavy-bottomed skillet for making gravy to prevent scorching.
- Adjust black pepper quantity in gravy according to your preferred spice level.
- Canola oil is preferred for frying due to its high smoke point.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 steak with gravy (approx. 250g)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 155 mg
Keywords: country fried steak, southern fried steak, pepper gravy, comfort food, southern cooking, cube steak recipe
