Grandma's Country Fried Steak with Gravy

a slice of country fried steak drizzled with white gravy on a white dinner plate with peas and mashed potatoes on the side

4.75 from 8 votes

Grandma's Country Fried Steak with Gravy

Country fried steak with gravy is down home cooking just like Grandma's at its absolute finest. This Southern classic features seasoned, breaded cube steak fried and topped with creamy white gravy. It's a hearty meal any time of the day!

Prep Time15

Cook Time12

Total Time27

Course: Dinner, Entree, Main Course

Cuisine: American, Southern

Servings:

Calories: 752kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The 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

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

US Customary - Metric

Instructions

To Make The Country Fried Steak

Add the flour, seasonings, and baking powder to a large mixing bowl. Whisk together to combine.
2 cups flour, 3 tbsp seasoning salt, pinch dried thyme leaves, pinch dried oregano, 1/2 tsp smoked paprika, 3 tsp baking powder
To a separate mixing bowl, add the milk, eggs, Worcestershire, & hot sauce. Whisk together until evenly combined.
1 1/4 cup milk, 4 large eggs, 2 tbsp Worcestershire sauce, dash hot sauce
Working with one cube steak at a time, dip the steak into the egg mixture to completely coat.
6 cube steaks
Using tongs, pick the steak up, and allow excess egg mixture to drip off, then transfer the the steak to the flour mixture. Turn the steak, as needed, to evenly coat.
Repeat, these steps to give the steak a second, complete coating. Set the prepared steak on a waiting plate, and repeat until all the steaks have been prepared. Set aside.
Add canola oil to a large heavy bottomed pot, or Dutch oven, about 3-4" deep. Heat the oil to 375°F.
canola oil
Once the oil's hot, cook the steaks in batches of two to prevent over crowding and promote even cooking.
Fry the steaks for 3-4 minutes, until they're golden brown on the outside & cooked through.
Using a pair of sturdy tongs, remove the fried steaks to a waiting layer of paper towels to drain off excess grease. Pat dry as needed to remove any remaining oil patches.

To Make The Pepper Gravy

Heat a large skillet over medium heat. Add the butter, and melt.
6 tbsp salted butter
Sprinkle the flour into the skillet and whisk to combine. Let it cook for roughly 60 seconds, whisking constantly, to cook off any flour taste.
1/3 cup flour
Slowly add the milk, 1/2 cup at a time, whisking with each addition until it's fully incorporated.
2 3/4 cup milk
Once all the milk's been added and a roux formed, reduce the heat to medium low and let the mixture simmer just until nicely thickened.
Stir in the pepper, to taste, and pour the gravy over plated steaks to serve.
1 1/2- 2 tsp freshly ground black pepper

Notes

To get the steak breading thick enough, make sure you are double breading it. Only dredging it through the egg and flour once won't give you that nice, thick, crunchy coating.
Use a cooking thermometer to make sure the oil is the right temperature.
Only fry two steaks at a time. If you fry more than this, you might overcrowd the oil and lower its temperature. This can cause uneven cooking.
Patting the excess oil off the cooked country fried steaks helps the breading stay crunchy.

Nutrition