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Golden breaded steaks with creamy gravy and mashed potatoes, similar to this country fried steak recipe
Chef Emma

Country Fried Steak With Pepper Gravy

Thin cube steaks in a light seasoned flour and buttermilk crust, pan-fried until golden, then smothered in a creamy black pepper gravy made in the same skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 steaks
Course: Main Course
Cuisine: American, Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 4 cube steaks about 1 1/2 lb / 680 g total, 1/4 to 3/8 inch thick
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
Dredge
  • 1 cup all-purpose flour 125 g
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne optional
  • 2 large eggs
  • 1/2 cup buttermilk 120 ml
  • 1 tsp hot sauce optional
Frying and pepper gravy
  • 1 1/2 cups neutral oil 360 ml, canola, vegetable or peanut, for 1/3 inch in the skillet
  • 3 tbsp all-purpose flour 23 g, fresh
  • 2 cups whole milk 480 ml, plus a splash to thin
  • 1 1/2 tsp coarsely ground black pepper
  • 1/2 tsp kosher salt or to taste

Equipment

  • 12-inch cast-iron or heavy skillet
  • Instant-read thermometer
  • Wire rack and rimmed baking sheet
  • Whisk

Method
 

  1. Pat the steaks dry, pound any thicker than 3/8 inch, and season both sides with 1 tsp kosher salt and 1/2 tsp pepper.
  2. Whisk the 1 cup flour with the garlic powder, onion powder, paprika, salt, pepper and cayenne in one shallow dish. Beat the eggs, buttermilk and hot sauce in a second dish.
  3. Press each steak into the flour, dip in the egg mixture and let the excess drip off, then coat in flour again. Rest the coated steaks 10 minutes.
  4. Heat about 1/3 inch of oil in a 12-inch skillet over medium to medium-high heat to 350°F (175°C). Heat the oven to 200°F (95°C) with a rack set over a baking sheet inside.
  5. Fry 2 steaks at a time, laying them in away from you, 3 to 4 minutes until deep golden, then turn once and fry 3 minutes more, keeping the oil between 325°F and 350°F. Check that the thickest steak reads 160°F (71°C). Keep warm on the rack in the oven.
  6. Turn off the heat, let the oil cool a few minutes, then carefully pour off all but 3 tbsp, keeping the browned bits.
  7. Over medium heat, whisk in the 3 tbsp fresh flour and cook 1 to 2 minutes until light tan. Slowly whisk in the milk, 1/2 cup at a time, and simmer 4 to 5 minutes until thick.
  8. Stir in the coarse pepper and salt, thin with a splash of milk if needed, and spoon over the steaks or serve on the side.

Notes

Cube steak is mechanically tenderized, so cook it to 160°F (71°C). For brown onion gravy, cook 1 sliced onion in the 3 tbsp fat for 8 to 10 minutes, stir in 3 tbsp flour, whisk in 2 cups low-sodium beef broth and 1 tsp Worcestershire, and simmer the steaks in it 5 minutes. Refrigerate steaks and gravy separately within 2 hours for 3 to 4 days; reheat steaks in a 375°F air fryer for 4 to 6 minutes to 165°F (74°C). Calories are an estimate per serving (1 steak with about 1/2 cup gravy) from USDA FoodData Central values.