Country fried cube steak is tenderized beef steak in a crisp, golden, seasoned flour crust, pan-fried in a cast-iron skillet and covered with creamy milk gravy made in the same pan. The steaks are dredged in flour, dipped in egg and dredged again, so the coating is thick and crunchy. The gravy uses the fat and browned bits left in the skillet, with no packet. It is a classic Southern-style supper, and it is on the table in about 38 minutes.
How to make country fried cube steak: Season 4 cube steaks with Montreal steak seasoning. Dredge them in seasoned flour, dip in beaten egg and dredge in flour again. Fry in hot oil 3 to 4 minutes per side, to at least 145°F, and rest them. Pour off all but 2 tablespoons of fat, stir in 2 tablespoons of the flour for 1 minute, whisk in 1 cup of milk and cook 3 to 4 minutes, until thick.
Why You’ll Love It
- A thick, crisp crust. Flour, egg, then flour again.
- Gravy from scratch. Made in the same skillet, from the drippings.
- A budget cut. Cube steak is inexpensive and cooks in minutes.
- One pan. Steaks first, gravy second.
- Real comfort food. Made for mashed potatoes.
Ingredient Notes
Cube steaks. Four. They are beef steaks run through a tenderizer, which leaves the little square marks that hold the coating.
Montreal steak seasoning. Two tablespoons, sprinkled on the meat.
All-purpose flour. One cup, for dredging. Two tablespoons of it go into the gravy.
Eggs. Two large eggs, lightly beaten.
Vegetable oil. A 1/4 cup, or the same amount of shortening.
Whole milk. One cup, for the gravy.
Salt and black pepper. To season the flour and the gravy.
Ingredients
- 4 cube steaks
- 2 tablespoons Montreal steak seasoning
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil or shortening
- 1 cup whole milk
- Salt, to taste
- Black pepper, to taste
How to Make Country Fried Cube Steak
1. Heat the skillet. Heat the oil in a large cast-iron skillet over medium-high heat.
2. Season and coat the steaks. Sprinkle the cube steaks with the steak seasoning. Mix the flour with salt and black pepper in a shallow dish. Dredge each steak in flour, dip it in the beaten eggs, then dredge it in flour again.
3. Fry the steaks. Fry for 3 to 4 minutes per side, until golden brown. Check that each steak reaches at least 145°F with a food thermometer. Transfer to a clean paper-towel-lined plate and let rest for at least 3 minutes. Make the gravy during this rest.
4. Start the gravy. Pour off all but 2 tablespoons of fat from the skillet. Stir 2 tablespoons of the dredging flour into the fat. Cook over medium heat for 1 minute, scraping up the browned bits.
5. Add the milk and serve. Gradually whisk in the milk. Cook for 3 to 4 minutes, stirring frequently, until the gravy is thickened and bubbly. Adjust the salt and pepper to taste, then serve over the rested steaks.
How to Make the Gravy in the Same Skillet
The gravy here is a white milk gravy, sometimes called cream gravy or country gravy. There is no packet and no second pan. Everything it needs is already in the skillet when the steaks come out.
| Step | What to do | Why |
|---|---|---|
| Take out the steaks | Move them to a paper-towel-lined plate once they are golden and at temperature | They rest while the gravy cooks |
| Pour off the fat | Leave about 2 tablespoons in the pan, with the browned bits | Too much fat makes a greasy gravy. The bits carry the flavor |
| Add flour | Stir in 2 tablespoons of the leftover dredging flour | Equal parts fat and flour make the thickener |
| Cook it | Stir for 1 minute over medium heat | This cooks out the raw flour taste |
| Whisk in the milk | Pour it in slowly, whisking the whole time | Adding it gradually keeps lumps from forming |
| Simmer | Stir until thick and bubbly | The gravy thickens as it comes to a bubble |
Some country fried steak is served with brown gravy made with water or broth. That is a different sauce with its own amounts. This recipe makes milk gravy only, so do not swap the liquids one for one.
If your gravy turns out too thick, whisk in a splash more milk. If it is too thin, let it bubble a little longer. Season it at the end with plenty of black pepper.
Tips for Success
How do I get the coating to stick?
Pat the steaks dry before seasoning, and press the flour on firmly at each stage. Let the coated steaks sit for a minute while the oil finishes heating.
How hot should the oil be?
Hot enough that a pinch of flour sizzles as soon as it hits the pan. If the oil is too cool, the crust soaks it up and turns soggy.
How many steaks at a time?
Only as many as fit with space between them. A crowded pan steams the crust.
How do I know the steaks are done?
Use a thermometer. Beef steaks should reach at least 145°F and then rest for 3 minutes.
Is country fried steak made of chicken?
No. It is beef. The name comes from the way it is cooked, breaded and fried like fried chicken.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers, with the gravy kept separate. They keep for 3 to 4 days in the fridge or 3 to 4 months in the freezer. Reheat the steaks to 165°F in the oven, and bring the gravy to a full boil on the stove. Do not reheat them in a slow cooker.
What to Serve With It
Mashed potatoes and green beans are the classic plate. For another fried side, add the fried green tomatoes or the fried potatoes, onions and smoked Polish sausage. For a no-fry way to cook the same cut, try the 4-ingredient slow cooker beef cubed steaks. And for more steak and gravy, there are the hamburger steaks with onion mushroom gravy, the slow cooker ribeye steaks with rich gravy and a homemade Texas Roadhouse steak seasoning.
Frequently Asked Questions
Is country-fried steak made of chicken?
No. It is beef cube steak, breaded and fried.
How can I make an easy country-fried steak?
Coat cube steaks in flour, egg and flour, fry them for a few minutes on each side and make a quick milk gravy in the same pan.
Does this recipe use milk gravy or brown gravy?
Milk gravy, made from the skillet drippings, flour and whole milk.
Can I use shortening in place of oil?
Yes. Use the same amount.
Final Notes
I keep the dish of dredging flour next to the stove after the steaks are coated, so the 2 tablespoons for the gravy are right at hand. If you make it, leave a comment to tell me how it turned out or ask a question.
Country Fried Cube Steak
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Ingredients
- 4 cube steaks
- 2 tablespoons Montreal Steak Seasoning
- 1 cup all-purpose flour
- 2 eggs large; lightly beaten
- 1/4 cup vegetable oil or shortening
- 1 cup whole milk
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large cast-iron skillet over medium-high heat.
- Sprinkle the cube steaks with the steak seasoning. Mix the flour with salt and black pepper in a shallow dish. Dredge each steak in flour, dip it in the beaten eggs, then dredge it in flour again.
- Fry for 3 to 4 minutes per side, until golden brown. Check that each steak reaches at least 145°F with a food thermometer. Transfer to a clean paper-towel-lined plate and let rest for at least 3 minutes. Make the gravy during this rest.
- Pour off all but 2 tablespoons of fat from the skillet. Stir 2 tablespoons of the dredging flour into the fat. Cook over medium heat for 1 minute, scraping up the browned bits.
- Gradually whisk in the milk. Cook for 3 to 4 minutes, stirring frequently, until the gravy is thickened and bubbly. Adjust the salt and pepper to taste, then serve over the rested steaks.
Notes
Nutrition
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