I remember the first time I had Country Fried Cubed Steak like it was yesterday. My grandma, with her hands seasoned from years of soulful cooking, placed a platter of crispy, golden-brown steaks smothered in creamy white gravy on the dinner table. The room filled with that sizzle and pop as she set it down, and I knew, even then, this was more than food—it was a hug on a plate.

Years later, after some trial and error (including a memorable gravy that could’ve doubled as wallpaper paste), I’ve honed my version of this Southern classic. Let me also tell you about another defining moment—standing in my aunt’s kitchen in Tennessee when I was maybe twelve, watching her work magic with nothing but some tough-looking meat, flour, and an ancient cast iron skillet from Lodge (still the best for this country fried cubed steak recipe). The smell alone could’ve brought the whole neighborhood running.

Now, let’s talk about this Country Fried Cubed Steak Recipe. It’s not just a meal, it’s a ticket to a simpler time, a slice of comfort when you need it most. That crispy Southern comfort both my grandma and aunt created? It’s been my gold standard ever since. This easy recipe captures everything they taught me—minus the part where they eyeballed every measurement and somehow made it perfect every time.

And honestly, while the process isn’t complex, the results are spectacular. You know what? Let’s get into making this country fried cubed steak and gravy.

What makes this particular country fried cubed steak recipe stand out is the attention to detail at every step. From selecting the right cut of meat to achieving that perfect golden crust, every element has been refined through generations of Southern cooking. Whether you’re making this for Sunday dinner or just craving some serious comfort food, this recipe delivers that authentic taste you’re looking for.

Ingredients List

For the Country Fried Cubed Steak:

• 6-8 cubed steaks (about 2 pounds total) – Learn about meat cuts from the USDA
• 1 cup whole milk (buttermilk works great too)
• 2 cups all-purpose flour
• 2 teaspoons salt (divided)
• 1 teaspoon black pepper (freshly cracked is best)
• ½ teaspoon paprika (optional but recommended)
• ½ teaspoon garlic powder (my secret addition)
• ¼ teaspoon cayenne pepper (for just a hint of heat)
• 2 cups vegetable oil or shortening (for frying)

For the Country Gravy for Country Fried Steak:

• ⅓ cup reserved pan drippings
• ⅓ cup all-purpose flour
• 4 cups beef broth (low sodium preferred)
• 1 teaspoon black pepper (or more to taste)
• ½ teaspoon salt (adjust to taste)
• Optional: ½ cup whole milk (for creamier gravy)
• Optional: 1 tablespoon Worcestershire sauce (adds depth)
• Fresh thyme leaves (if you’re feeling fancy)

For more Southern comfort recipes, check out our Sausage Balls Bisquick Recipe or Classic Mac and Cheese that pair perfectly with this dish.

Essential Kitchen Tools You’ll Need

Before diving into this country fried cubed steak recipe, make sure you have the right tools. A heavy-bottomed skillet is crucial—cast iron is ideal, but a thick stainless steel pan works too. You’ll need a meat thermometer to check oil temperature (or use the flour test I’ll explain), a wire rack for draining, and a good whisk for that lump-free gravy. Don’t forget paper towels for draining and a splatter screen if you’ve got one—this can get messy but it’s worth it.

Step-by-Step Instructions

Preparing Your Cube Steak for Country Fried Steak

Start by setting up your station. You’ll need three shallow dishes—one for milk, one for flour, and a plate for the breaded steaks. This easy recipe works best when everything’s ready to go.

Pour milk into the first dish. Submerge all your cubed steaks, making sure they’re completely covered. Let them soak for at least 30 minutes. Two hours is even better if you’ve got the time. This step transforms tough meat into fork-tender perfection.

While they’re soaking, mix your flour with salt, pepper, and paprika in the second dish. Really mix it well—uneven seasoning shows up later as bland spots.

Creating That Perfect Crispy Coating

Remove steaks from milk one at a time. Don’t shake off the excess—that milk helps the flour stick. Press each steak firmly into the seasoned flour, flip, and press again. You want a thick, even coating.

Here’s the secret: let them rest on a wire rack for 15 minutes after breading. My grandma swore by this step. The coating sets up and won’t fall off during frying.

Frying for Maximum Southern Comfort

Heat oil in a large, heavy skillet (cast iron is perfect) over medium-high heat. You need about ½ inch depth. Test with a pinch of flour—it should sizzle immediately but not burn.

Carefully lay steaks in the hot oil, working in batches. Don’t crowd them! Fry 3-4 minutes per side until golden brown and crispy. That sizzling sound? Pure music.

Transfer to a paper towel-lined plate, then keep warm in a 200°F oven while you make the gravy.

How to Make White Gravy for Country Fried Cubed Steak

Pour off all but ⅓ cup of drippings from your skillet. Those brown bits stuck to the bottom? That’s flavor gold—leave them right there.

Whisk flour into the hot drippings. Cook for about a minute, stirring constantly. It’ll look like paste. Perfect.

Slowly—and I mean slowly—pour in beef broth while whisking. Add it in thirds, whisking smooth between additions. This prevents lumps every time.

Bring to a simmer and cook for 5–7 minutes until thickened. Season with salt and lots of pepper. Want it creamier? Add that optional milk at the end.

Cooking Tips

Professional Secrets for Perfect Country Fried Cubed Steak

• Room temperature meat fries more evenly. Take steaks out 20-30 minutes before cooking your country fried cubed steak
• Don’t skip the milk soak—it’s the difference between tough and tender. The enzymes in milk break down proteins
• Season at every step: the meat, the flour, and the gravy all need proper seasoning. Under-seasoning is the most common mistake
• Maintain oil temperature: too cool = soggy coating, too hot = burnt outside, raw inside. Keep a thermometer handy
• Work in batches rather than crowding the pan—patience pays off here. Overcrowding drops oil temperature drastically
• Use a splatter screen to keep your stove clean while maintaining high heat
• Let oil return to temperature between batches—this ensures consistent results
• Don’t move the steaks for the first 2 minutes of frying—let that crust form

The quality of your oil matters too. Fresh oil gives the best flavor and crispiest results. If you’re reusing oil, strain it through a fine-mesh sieve or coffee filter to remove any bits that could burn.

Storage Tips

Storing Leftover Country Fried Cubed Steak

Let everything cool completely before storing. Place steaks in an airtight container, separating layers with parchment paper to preserve that crispy coating. They’ll keep in the fridge for up to 3 days. The USDA food safety guidelines recommend proper storage for meat products.

Store gravy separately in a covered container. It thickens when cold but loosens up perfectly when reheated with a splash of broth. Mason jars work great for gravy storage—just leave some headspace as it expands slightly when freezing.

For freezing, wrap individual country fried cubed steaks in plastic wrap, then foil. They’ll keep for 2 months. Thaw overnight in the fridge before reheating. Label everything with the date—trust me, you won’t remember when you made it three weeks from now.

Reheating for Best Results

Oven method works best: 350°F for 10-15 minutes on a wire rack. This keeps the coating crispy. Microwave works in a pinch but say goodbye to that crunch. If you must microwave, do it at 50% power in 30-second intervals.

Reheat gravy on the stovetop, whisking in a little broth to thin it out. Check our Reheating Guide for Fried Foods for more detailed instructions. Never reheat gravy in the microwave without stirring every 30 seconds—it develops hot spots and can separate.

Air fryer reheating is actually fantastic for this dish. Set it to 350°F and reheat for 3-4 minutes, flipping halfway through. The coating gets crispy again, almost like fresh-fried.

Nutritional Information

Per serving (1 steak with ¼ cup gravy):

• Calories: 580-650 (how many calories in country fried steak with gravy is a common question)
• Protein: 35g
• Fat: 28g (Saturated: 8g)
• Carbohydrates: 42g
• Fiber: 2g
• Sodium: 890mg
• Iron: 4.2mg (23% daily value)
• Calcium: 85mg
• Cholesterol: 95mg

Look, this isn’t diet food. It’s Southern comfort at its finest. Save this country fried cubed steak recipe for when you need something that sticks to your ribs and makes you happy.

If you’re watching your intake, consider having a smaller portion with a large salad. The protein content is actually quite good, and the iron content makes this a decent choice if you’re anemic. Just don’t make it an everyday meal.

Cultural Background

The Rich History of Country Fried Steak

Country fried steak has a fascinating history. Some say German immigrants brought the concept to Texas (think schnitzel), while others claim it’s a pure Southern invention born from making tough cuts of beef edible. The Smithsonian Magazine has documented similar dishes throughout American culinary history.

During the Depression, this dish became a staple—cheap meat transformed into something special with basic pantry ingredients. The technique of tenderizing, breading, and frying turned even the toughest cut into Sunday dinner. Families would save their milk and flour rations to make this special meal once a week.

My family’s from East Tennessee, where country fried cubed steak and gravy appears at every reunion, funeral dinner, and celebration. It’s comfort food that crosses all occasions. In Texas, they’ll argue it should be called chicken fried steak (even though it’s beef). In the Midwest, they might call it breaded beef cutlet. But whatever you call it, the comfort it brings is universal.

The dish evolved differently across regions. Oklahoma adds more spice to their version. Georgia tends toward a creamier, whiter gravy. Arkansas sometimes uses a brown gravy instead. Each variation tells a story about the people and available ingredients of that region.

Ingredient Substitutions

Making It Work With What You’ve Got

No cubed steak? Buy cheap round steak and pound it thin with a meat mallet. Same effect, little more work for your country fried cubed steak recipe. Bottom round or eye of round work well too. Just pound them to about ¼ inch thickness.

Out of whole milk? Use 2% or even reconstituted evaporated milk. Buttermilk adds nice tang if you’ve got it. Some people swear by adding a tablespoon of vinegar to regular milk as a buttermilk substitute.

No beef broth? Chicken broth works fine for country gravy for country fried steak. Even water with bouillon cubes will do in a pinch. Vegetable broth works too, though the flavor profile changes slightly.

Gluten-free? Use cup-for-cup gluten-free flour blend like Bob’s Red Mill 1-to-1. The coating won’t be quite as crispy but still delicious. Add a tablespoon of cornstarch to help with crispiness.

Shortening vs. oil? Crisco gives authentic flavor, but vegetable oil works great and is easier to manage. Peanut oil has a high smoke point and adds nice flavor. Avoid olive oil—the flavor’s wrong and it burns too easily.

Dairy-free? Use unsweetened almond or oat milk for soaking. For the gravy, use more broth instead of adding milk at the end.

Recipe Variations

Different Ways to Make This Dish Your Own

Chicken Fried Steak Style: Use actual steak instead of cubed steak. Pound it thin, follow same process. Ribeye or sirloin work beautifully if you’re feeling fancy.

Spicy Southern Version: Add cayenne pepper to flour, hot sauce to milk soak. Finish gravy with more hot sauce. Similar to our Nashville Hot Chicken. Some folks add jalapeños to the gravy too.

Country Fried Cube Steak with White Gravy Deluxe: Use half milk, half cream for gravy. Add sautéed mushrooms and onions. A splash of white wine in the gravy elevates it even more.

Lighter Version (relatively speaking): Use air fryer at 400°F for 12 minutes, flipping halfway. Not as good, but less oil. Spray with cooking spray for better browning.

Breakfast Style: Top with country gravy for country fried steak and a fried egg. Serve with hash browns instead of mashed potatoes. Add crumbled bacon to the gravy for extra indulgence.

Texas Style: Make the gravy with jalapeños and serve with Mexican rice and refried beans. Top with shredded cheese and green onions.

Smothered Style: After frying, simmer the steaks in gravy for 10 minutes. They lose some crispness but become incredibly tender and flavorful.

Pro Tips Box

🌟 EXPERT SECRETS FOR PERFECT COUNTRY FRIED CUBED STEAK

1. Double-dredge for extra crispy: After first coating, dip back in milk, then flour again
2. Save seasoned flour: Use leftover flour for the gravy—built-in flavor
3. Test oil with one piece first: Adjust temperature before committing all steaks
4. Cast iron is king: Nothing conducts heat like cast iron for even browning
5. Make gravy immediately: Those pan drippings lose flavor as they cool
6. Add MSG: A tiny pinch in the flour mixture adds incredible savory depth (optional but amazing)
7. Rest before serving: Let steaks rest 2-3 minutes after frying for juices to redistribute
8. Season the oil: Add a bay leaf to frying oil for subtle extra flavor

Troubleshooting

Common Problems and Solutions for Country Fried Cubed Steak

Coating falls off during frying?

• Oil wasn’t hot enough (should be 350-375°F)
• Didn’t let breaded steaks rest before frying
• Moving them too soon—wait for that crust to set
• Milk wasn’t adhering—make sure steaks aren’t too wet or too dry
• Flour mixture needs more binding—add a tablespoon of cornstarch

Gravy is lumpy?

• Added liquid too fast when learning how to make white gravy for country fried steak
• Whisking stopped while adding broth
• Roux wasn’t smooth to begin with
• Fix: Strain through fine mesh sieve, or blend with immersion blender
• Prevention: Use room temperature broth, not cold

Steaks are tough?

• Skipped milk soak or didn’t soak long enough
• Overcooked them (they only need 3-4 minutes per side)
• Wrong cut of meat—needs to be mechanically tenderized
• Oil temperature too low, causing long cooking time
• Started with cold meat—always use room temperature

Gravy too thick/thin?

• Thick: Add more broth, whisk constantly
• Thin: Simmer longer, or mix 1 tablespoon flour with cold water, whisk in
• Remember gravy thickens as it cools
• For emergency thickening: cornstarch slurry works faster than flour

Oil temperature problems?

• Smoking oil = too hot, reduce heat immediately
• Steaks absorbing oil = too cool, increase heat and wait
• Uneven browning = hot spots in pan, rotate steaks during cooking
• Oil foaming excessively = moisture in oil or pan not fully dry

FAQ Section

How do you make homemade country fried steak?

The foundation of homemade country fried steak is the three-step process: tenderize in milk, coat with seasoned flour (letting it rest is crucial), then fry in hot oil until crispy. This easy recipe breaks it down so anyone can master it. “Homemade” means everything from scratch—no packaged coatings or instant gravy.

How to make white gravy for country fried steak?

Start with hot pan drippings (about ⅓ cup), whisk in equal amount flour to make a roux. Cook one minute to eliminate raw flour taste. Slowly add broth while whisking constantly—this is the key to smooth country gravy for country fried steak. Season generously with black pepper. Some folks use milk instead of broth for white gravy. Both are traditional.

How many calories in country fried steak with gravy?

A typical serving contains 580-650 calories. The breading and frying add significant calories, and the gravy adds about 120-150 more. This is celebration food, not everyday food. But sometimes you need that crispy Southern comfort, calories be damned.

Country fried cube steak with white gravy—is it the same as chicken-fried steak?

Almost, but not quite. Country fried cubed steak uses pre-tenderized cube steak, while chicken fried steak uses regular steak pounded thin. The cooking method’s identical, but cube steak is more forgiving for beginners—it’s already tender.

This country fried cubed steak and gravy isn’t just a recipe—it’s a masterclass in transforming humble ingredients into crispy Southern comfort. Every element matters: the milk soak that ensures tenderness, the well-seasoned coating that stays crispy, the gravy that ties everything together.

You’ve got all the secrets now for the perfect Country Fried Cubed Steak Recipe. The techniques that turn tough meat tender. The timing that creates that perfect golden crust. The patience required for lump-free gravy that won’t double as wallpaper paste (trust me, I’ve been there).

Make this country fried cubed steak recipe once, and you’ll understand why it’s survived generations. Make it twice, and you’ll start developing your own touches. By the third time? You’ll be eyeballing measurements like my grandma, creating your own version of this Southern classic.

The beauty of this country fried cubed steak and gravy is that it’s both simple and complex. Simple ingredients, complex flavors. Easy technique, impressive results. It’s the kind of cooking that connects us to our past while creating new memories for the future.

So heat up that skillet. Your kitchen’s about to smell amazing, and someone you love is about to be very, very happy. That’s what country fried cubed steak is really about—creating comfort, one crispy, gravy-covered bite at a time. Just like grandma used to make, but now it’s yours to pass on.

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