Before you cook
Background Recipe story & origin
Country fried steak (or chicken fried steak in Texas) evolved from German and Austrian schnitzel traditions brought by immigrants to the American South and Texas Hill Country. Tough beef is tenderized by pounding, breaded, and pan-fried. The cream gravy-white gravy seasoned with black pepper, made in the same pan-is distinctly Southern. The dish became a diner and home cooking staple throughout the South and Midwest, often served with mashed potatoes.
Before you start Equipment you'll need
- cast iron skillet — Provides heavy bottom and even heat for pan-frying steaks to golden brown perfection
- meat mallet — Pounds tough chuck steak thin to break down connective tissue and ensure tenderness
Safety Safety & allergen notes
- Oil should be 350°F; test with flour.
- Gravy thickens as it cools; make it slightly thin.
Non-negotiables Rules for success
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Tenderize the meat.
Chuck is tough without pounding
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Double-dip for thick crust.
Two coats of breading = crunchier crust
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Make gravy in the same pan.
Gravy uses the pan drippings for flavor
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Serve immediately.
Crust gets soggy under gravy if it sits
Prep Get set first
About 15 min of prep
- Pound steaks thin with meat mallet
- Set up breading station
- Heat oil to 350°F
- Have milk ready for gravy
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Prep and bread
Pound steaks to 1/4 inch thick. Mix flour with salt, pepper, garlic powder, paprika. Beat eggs with buttermilk. Dredge steaks in flour, then egg wash, then flour again.
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Fry until golden
Heat oil to 350°F in cast iron. Fry steaks until golden and cooked through, 4-5 minutes per side. Drain on rack.
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Make the cream gravy
Pour off all but 3 tbsp oil. Add butter and 3 tbsp reserved flour. Cook 1 minute. Whisk in milk. Simmer until thickened. Season with remaining salt and pepper.
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Ladle into bowls
Place steaks on plates. Ladle gravy over top.
Chef's notes
SHOPPING: Cube steak (pre-tenderized chuck) works, or pound chuck steak yourself.