Country fried steak is Southern comfort at its finest. Tender cube steak. Crispy, peppery breading. Smothered in creamy country gravy. Serve with mashed potatoes. Close your eyes. You’re in a diner in Nashville.
Serves 4.
Prep Steak
Pat cube steaks dry. Season both sides with salt and pepper.
Set Up Breading Station
Bowl 1: Mix flour, salt, pepper, paprika, and garlic powder.
Bowl 2: Whisk eggs and milk.
Bread Steak
Dredge each steak in flour (shake off excess). Dip in egg mixture. Dredge in flour again (double dredge = extra crispy).
Fry
Heat ½ inch of oil in a large skillet over medium-high heat.
Fry steaks 3-4 minutes per side until golden brown and crispy. Drain on a wire rack.
Make Gravy
Pour off all but ¼ cup of drippings from the skillet. Reduce heat to medium.
Whisk in ¼ cup flour. Cook 1-2 minutes until golden brown.
Slowly whisk in milk. Simmer 3-5 minutes until thick and creamy. Season with salt and plenty of pepper.
Serve
Place steak on a plate. Smother with gravy. Serve with mashed potatoes. Napkins mandatory.
Summary
Prep Time: 15 min | Cook Time: 20 min | Total: 35 min
Yield: 4 servings | Difficulty: Medium
Storage Notes
Best fresh. Reheat steak in oven or air fryer at 375°F for 8-10 minutes to restore crispiness. Never microwave — breading gets soggy. Gravy keeps in fridge for 4 days. Reheat on stovetop with a splash of milk.
