If you come to a brunch party at my house, you better believe that country-fried steaks will be on the menu. I know they’re traditionally served as part of a homestyle dinner, perhaps with mashed potatoes and southern sides like collard greens and buttered corn. However, when I was a restaurant chef, I fell in love with the idea of serving country-fried steak as an elevated steak-and-eggs dish.
In this dish, the crispy breaded exterior of the steak contrasts perfectly with the tender meat inside. A layer of delightfully rich gravy gives the meal a decadent finish. The dish feels cozy and comfortable yet indulgent enough for special occasions. As a bonus, the steak’s economical price tag makes it approachable on any budget.
What is country-fried steak?
Country-fried steak is a breaded, pan-fried steak served with gravy. Similar to other fried cutlet recipes (like chicken cutlets or air-fryer pork schnitzel), the dish’s success lies in pounding the meat to an even thickness so it cooks quickly and evenly. That’s why most country-fried steak recipes use cube steak, a steak that’s already flattened and tenderized.
You’re not alone if you’re confused about the difference between country-fried steak and chicken-fried steak. Some say the two are simply regional names for the same dish, but most argue that the recipes differ slightly. Most country-fried steak recipes feature brown gravy and breadcrumbs in the coating, whereas chicken-fried steak recipes stick to a white gravy and a flour coating. However, not all recipes follow that rule.
Country-Fried Steak Ingredients
- Beef cube steaks: Cube steak is a top round or top sirloin steak that’s been flattened and tenderized with a meat tenderizer. The steaks are ready to use straight out of the package, but I recommend pounding them to 1/4-inch thickness with a meat mallet. Pounding the steaks is a great way to make tough meat tender, and making the steaks thinner helps them cook quickly.
- All-purpose flour: Flour forms a protective coating around the steaks, locking moisture inside so the meat stays juicy and moist. It also forms a crispy crust that browns beautifully in a hot skillet.
- Cornmeal: Cornmeal adds a crisp texture and a slightly sweet flavor to country-fried steaks. The type of cornmeal you use is up to personal preference. White cornmeal has a mild flavor, whereas yellow cornmeal has a more pronounced, corn-forward flavor.
- Egg white: Egg whites help the flour and cornmeal coating stick to the steaks. This recipe only uses the protein-rich egg whites instead of the whole egg, creating a thinner, crispier breaded coating.
- Country-fried gravy: This gravy starts like any white gravy, with a flour and butter roux simmered with milk. Beef bouillon granules give it a beefy character, while pepper adds a hint of heat, and dried marjoram and thyme impart an herbaceous quality.
Directions
Step 1: Dredge the steaks
Combine 3 tablespoons flour, cornmeal, salt and pepper, and set aside. Coat the steaks with the remaining flour. Beat the egg white and water. Working with one steak at a time, dip the steaks into the egg mixture, then dredge them in the cornmeal mixture.
Editor’s Tip: Pat the steaks well dry with a paper towel before coating them with flour. Any excess moisture can cause the breading to fall off after frying the steaks.
Step 2: Cook the steaks
In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for five to seven minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove the steaks from the pan, and keep warm. Repeat with the remaining oil and steaks.
Step 3: Make the gravy
Meanwhile, melt the butter in a small saucepan. Stir in the flour until smooth. Gradually add the milk. Bring the mixture to a boil over medium heat. Cook and stir for two minutes or until thickened.
Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper. Simmer, uncovered, for four to five minutes, stirring occasionally. Serve the gravy with the steaks.
Recipe Variations
- Make a brown gravy: To ramp up the beefy vibes in the gravy, use beef broth instead of milk.
- Use another cut of beef: Cube steak is traditional for country-fried steak, but you can use any type of steak. Cut the meat into 4-ounce pieces, and gently pound it with the spiky end of a meat tenderizer until the steak is 1/4-inch thick. Try making country-fried steak with top round, top sirloin or even more expensive steaks like beef tenderloin or ribeye.
How to Store Country-Fried Steak
Store leftover country-fried steak and gravy in separate airtight containers for up to four days. If stored together, the breaded coating will absorb the gravy and gain a soggy texture. Reheat the steaks in a skillet on the stovetop over medium heat until crisp and warmed through. Gently reheat the gravy in a saucepan or the microwave, stirring frequently.
Can you freeze country-fried steak?
Country-fried steak freezes well, but the dairy-based gravy can become gritty when thawed. Freeze the steaks in a freezer-safe container for up to three months. Thaw in the refrigerator, and reheat as directed.
Country-Fried Steak Tips
How do you keep the breading from falling off country-fried steak?
Starting with dry steaks is the best way to ensure the breading will stick to country-fried steak. Pat the steaks dry with paper towels before coating them in flour. You can also rest the steaks after dredging them. Letting the steaks rest on a wire rack for 30 minutes gives the flour a chance to hydrate.
Is country-fried steak the same as Salisbury steak?
Country-fried steak and Salisbury steak are both typically served with brown gravy, but they are very different dishes. Country-fried steak is made with breaded and pan-fried cube steak. On the other hand, Salisbury steak is made with a ground beef patty that’s seared in oil.
