If Southern comfort food had a star, it would be the Country Fried Steak with Creamy Gravy Recipe—a dish that brings crispy, tender beef together with luscious, velvety gravy for a truly soul-satisfying experience. This classic meal is beloved for its golden, crunchy crust and rich sauce that perfectly complements every bite. Whether you’re craving a hearty weeknight dinner or aiming to wow guests, this recipe strikes the perfect balance of simple ingredients and comforting flavors that never disappoint.
Ingredients You’ll Need
Gathering these straightforward ingredients is all it takes to whip up this nostalgic favorite. Each one plays an important role, from tenderizing the steak to creating that irresistible golden crust and creamy gravy that makes every forkful a delight.
- Beef round steak (1 to 1.5 lbs): The foundation of the dish, this cut becomes tender and flavorful with proper pounding and marinating.
- All-purpose flour (1 cup): Used for the dredging and gravy, it’s essential for that signature crispy coating and smooth sauce.
- Buttermilk (1 cup): Adds acidity that tenderizes the meat and imbues it with tangy richness.
- Freshly cracked black pepper (2 tsp): Brings a bold peppery kick, balancing the creaminess beautifully.
- Salt (1 tsp): Enhances all the natural flavors without overpowering them.
- Unsalted butter (4 tbsp): Creates a silky base for the gravy and adds luscious richness.
- Whole milk (2 cups): Provides the creamy texture for the gravy that ties everything together.
How to Make Country Fried Steak with Creamy Gravy Recipe
Step 1: Prepare and Season the Steak
Start by slicing your beef round steak into half-inch thick portions to ensure even cooking. Give each piece a good pounding with a meat mallet—it’s the secret to tenderizing tougher cuts and getting that perfect texture. Generously season both sides with salt and freshly cracked black pepper, setting the stage for layers of bold flavor.
Step 2: Marinate in Buttermilk
Next, soak the seasoned steak pieces in buttermilk for at least one hour in the fridge. This step is key, as the acidity breaks down muscle fibers, making the meat tender and imparting a subtle tang that brightens the entire dish.
Step 3: Dredge in Seasoned Flour
Set up your dredging station with the flour seasoned with salt and pepper. Coat each soaked steak generously, then shake off any excess. This flour layer forms the crispy, golden crust that’s the hallmark of country fried steak.
Step 4: Fry Until Golden and Crispy
Heat about half an inch of oil in a large skillet over medium-high heat. When the oil shimmers at approximately 350°F, carefully fry each steak for about three minutes on each side. You’re aiming for a beautiful golden brown crust that’s crispy on the outside but juicy within. Transfer to paper towels to drain excess oil—this keeps the crust perfectly crunchy.
Step 5: Make the Creamy Gravy
Using the same skillet, melt the butter over medium heat. Whisk in the leftover seasoned flour from dredging until it turns a rich golden color. Gradually pour in the whole milk while whisking constantly, allowing the mixture to thicken into a smooth, velvety gravy. Season to taste with salt and pepper—they should harmonize with the steak’s seasoning, elevating the entire dish.
Step 6: Serve Hot with Gravy
Now comes the best part—serve your country fried steak hot, generously drizzled with the creamy gravy. The combination of textures and flavors is nothing short of magical, making every bite a comforting celebration.
How to Serve Country Fried Steak with Creamy Gravy Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or chives on top not only brightens the plate with a pop of color but also adds a light herbal note that cuts through the richness of the gravy. For a little extra flair, a dash of smoked paprika on the gravy can give a subtle smoky warmth that’s simply irresistible.
Side Dishes
Classic sides like creamy mashed potatoes are a natural fit, perfect for soaking up every drop of that luscious gravy. Steamed green beans, buttered corn, or a simple tossed salad can add freshness and balance. For something heartier, creamy macaroni and cheese or roasted vegetables make fantastic companions to complete this hearty meal.
Creative Ways to Present
Why not take this homey dish up a notch? Try serving the steak sliced over a bed of whipped sweet potatoes with gravy drizzled artistically on top. Or turn it into an open-faced sandwich layered with pickles and a dollop of gravy on crusty bread for a fun Southern-inspired twist. Presentation can be as cozy or as fancy as you like, but the flavors always shine through.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover country fried steak and gravy in an airtight container in the refrigerator. It will keep well for up to 3 days. Keep the steak and gravy separate if possible to maintain the crispy crust until reheating.
Freezing
You can freeze cooked steak pieces wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. Freeze gravy separately in a sealed container to preserve its texture. Thaw both overnight in the fridge before reheating.
Reheating
For the best texture, gently reheat steak in a low oven (about 325°F) on a baking sheet to avoid sogginess. Warm the gravy slowly on the stovetop while whisking to restore its creamy consistency. Together, they’ll taste almost as fresh as when you first made them.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef round steak is traditional and budget-friendly, you can also use cube steak or sirloin. Just be sure to pound it well for tenderness and adjust cooking times as needed.
Is there a way to make the gravy gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the gravy. The texture will be slightly different but still delicious and creamy.
Why soak the steak in buttermilk?
Buttermilk’s acidity tenderizes the meat by breaking down proteins, resulting in a more tender, flavorful steak. It also adds a subtle tang that complements the richness of the dish.
How do I get a super crispy crust on my steak?
Be sure to dry your steak slightly after marinating, dredge thoroughly but shake off excess flour, and fry in hot oil at about 350°F. Avoid overcrowding the pan so the temperature stays consistent for crispiness.
Can I prepare any part of this recipe in advance?
Definitely! Marinate the steak in buttermilk up to 24 hours ahead for extra tenderness. You can also dredge and flour the steaks in advance, keeping them refrigerated until ready to fry.
Final Thoughts
This Country Fried Steak with Creamy Gravy Recipe is a timeless Southern classic that’s perfect for bringing comfort and joy to your table. With its crispy coating, tender beef, and rich, dreamy gravy, it’s a dish that feels like a warm hug with every bite. Give it a try soon, and you just might find yourself making it a beloved staple in your home cooking.
Print
Country Fried Steak with Creamy Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Country Fried Steak is a classic Southern dish featuring tenderized beef round steak coated in seasoned flour, fried to a crispy golden brown, and smothered in a creamy, buttery milk gravy. This comforting meal delivers a perfect balance of crispy texture and rich flavor, ideal for family dinners or casual get-togethers.
Ingredients
Steak and Coating
- 1 to 1.5 lbs beef round steak
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 tsp freshly cracked black pepper
- 1 tsp salt
Gravy
- 4 tbsp unsalted butter
- 2 cups whole milk
Instructions
- Prepare the Steak: Slice the beef round steak into half-inch thick portions. Use a meat mallet to tenderize each piece evenly, then season both sides generously with salt and freshly cracked black pepper.
- Marinate in Buttermilk: Place the steak pieces in a dish and soak them in buttermilk. Cover and refrigerate for at least 1 hour to tenderize the meat further and add moisture.
- Dredge the Steak: Set up a dredging station by placing the seasoned flour in a shallow dish. Remove each piece of steak from the buttermilk and coat it thoroughly in the flour mixture, shaking off any excess flour.
- Fry the Steak: Heat half an inch of oil in a large skillet over medium-high heat until shimmering and around 350°F. Fry each coated steak for approximately 3 minutes per side until a golden brown crust forms. Remove the steaks and drain them on paper towels to remove excess oil.
- Make the Gravy: In the same skillet used for frying, melt the unsalted butter over medium heat. Whisk in any leftover flour from the dredging step and cook until it turns a golden brown color. Slowly pour in the whole milk while whisking continuously to prevent lumps. Continue whisking until the gravy is smooth and thickened. Season with salt and pepper to taste.
- Serve: Plate the fried steaks hot and generously drizzle with the creamy gravy. Pair with your favorite sides such as mashed potatoes or green beans for a hearty meal.
Notes
- Marinating in buttermilk is key to tenderizing the steak and enhancing flavor.
- Ensure oil temperature is around 350°F to achieve a crispy crust without overcooking the steak.
- Use a meat mallet gently to avoid tearing the meat.
- Leftover gravy can be stored in the refrigerator and reheated gently.
- This recipe pairs well with mashed potatoes, green beans, or coleslaw.
