Country Fried Steak

country fried steak with gravy and green beans

 The Spruce Eats / Leah Maroney

Prep: 40 mins
Cook: 20 mins
Marinate: 60 mins
Total: 2 hrs
Servings: 4 servings
Yield: 4 steaks

This pan-fried, brown gravy-smothered steak is worth every single calorie. It’s often confused with the very similar chicken fried steak, which has a white gravy instead of a brown one. Both are delicious and originate from the South.

For extra flavor, you can marinate the steaks overnight if you wish. We like to make the gravy with the drippings from the steak, so it’s best to make the gravy fresh. Serve this dish for breakfast with a few sunny-side-up eggs, for lunch alongside a salad, or for dinner with mashed potatoes and your favorite veggie.

You’ll love this recipe if you love fried chicken, steak, or anything crispy and golden in general. If you want leftovers, just keep some of the steak separate from the gravy and crisp it in the oven the next day.


  • 1 1/2 cups buttermilk
  • 2 eggs
  • 2 teaspoons salt (divided)
  • 4 teaspoons black pepper (divided)
  • 4 (6-ounce) cube steaks
  • 2 cups flour
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1/2 cup canola oil
  • 1 tablespoon butter
  • 1 1/2 cups beef broth
  • 2 teaspoons hot sauce

Steps to Make It

  1. Gather the ingredients.

    ingredients for country fried steak
     The Spruce Eats / Leah Maroney 
  2. Whisk the buttermilk, eggs, 1 teaspoon of the salt, and 1 teaspoon of the pepper in a large bowl. Add the cubed steaks to the bowl and cover the bowl and refrigerate for at least one hour but up to overnight. Make sure to submerge the steaks in the buttermilk mixture. 

    cube steak marinating in buttermilk and spices
     The Spruce Eats / Leah Maroney 
  3. Whisk together the flour, remaining salt, pepper, onion powder, and paprika in a shallow dish. Set aside 2 tablespoons of the seasoned flour for the gravy. 

    seasoned flour in a pie pan
     The Spruce Eats / Leah Maroney
  4. Remove 1 steak from the buttermilk mixture and dredge it in the flour mixture, coating both sides. Place the steak back into the buttermilk mixture, coating both sides. Then place the steak back into the flour mixture, coating once more. Repeat with the remaining steaks.

    country fried steak dredged in seasoned flour in a pie pan
     The Spruce Eats / Leah Maroney 
  5. Place the steaks on top of a cooling rack over a sheet pan and refrigerate for 30 minutes. 

    cube steaks dipped in flour and placed on a cooling rack over a sheet pan
     The Spruce Eats / Leah Maroney 
  6. Add the oil to a large cast-iron skillet or other heavy-bottomed pan. Heat the oil to 350 F. Add the steaks, frying for 3 to 4 minutes per side. Remove the steaks and place them onto another clean cooling rack over a baking sheet. Keep warm in a 200 F oven. 

    country fried steak frying in a cast iron pan
     The Spruce Eats / Leah Maroney
  7. Gather the ingredients for the gravy.

    beef broth, hot sauce, and Worcestershire sauce in small bowls
     The Spruce Eats / Leah Maroney 
  8. Add the butter to the remaining oil and then add the 2 tablespoons of reserved flour. Whisk until the flour is incorporated into the oil. Cook for 2 to 3 minutes or until the flour is lightly browned. 

    flour and oil cooking in a cast iron pan
     The Spruce Eats / Leah Maroney
  9. Pour the beef broth and hot sauce into the pan while whisking. Bring the gravy to a boil and then turn the heat to low and simmer, whisking occasionally for another 3 minutes. 

    country fried gravy in a cast iron pan
     The Spruce Eats / Leah Maroney 
  10. Remove the steaks form the warm oven, top them with the gravy, and serve alongside your favorite sides. 


  • If you don’t have buttermilk on hand, just measure a scant below 1 1/2 cups of regular milk and add vinegar until you reach 1 1/2 cups. Stir and let sit for a few minutes before using.

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