How to Make Real Country Fried Steak at Home

There’s something about food that feels like home without being all soft and sentimental. The kind of food that fills your table, keeps your people quiet (for a few minutes anyway), and doesn’t blow your grocery budget to pieces.

Country fried steak checks all those boxes. It’s crispy, golden, and completely satisfying. And the best part? It uses one of the most affordable cuts of beef around.

This is the kind of meal you pull out when you’ve got a pack of cube steaks, a few pantry basics, and a hungry crowd. Or when you want to feel like a kitchen hero without spending the whole afternoon cooking.

If you’ve never made country fried steak before, you’re in for a win. If you’ve had it and thought it was too greasy or the breading fell off, I’ve got all the tricks to fix that too.

Let’s get into what makes this dish tick—what it’s not, what it is, and why you don’t need to live in the South to make it part of your regular rotation.

What Is Country Fried Steak (and Is It the Same as Chicken Fried Steak?)

Let’s clear this up because people mix them up all the time. Country fried steak and chicken fried steak sound the same, and depending on where you’re from, they can look the same too. But they’re not exactly twins.

Here’s the simple breakdown:

• Country fried steak is usually dredged in seasoned flour, fried, and then smothered in a brown gravy, often made from beef drippings or onion gravy.
• Chicken fried steak is battered more like fried chicken—with flour, egg, and maybe even buttermilk—and then topped with a white, creamy gravy made from milk and pan drippings.

They both start with the same meat: tenderized beef, typically cube steak. But country fried steak leans more into savory beef territory, while chicken fried steak borrows from fried chicken flavor.

Honestly, I don’t think there’s a wrong answer here. They’re both delicious. But if you want old-school diner vibes or something hearty for a Sunday dinner, go with country fried.

What on Earth Is Cube Steak?

If you live in Canada like I do, you might be scratching your head wondering what cube steak even is. You’re not alone. The first time I tried to track it down, I stood in the meat aisle way too long, thinking it had to be there and I was just missing it.

Cube steak is a tough cut of beef (usually top round or sirloin) that’s been run through a tenderizer—a machine with a bunch of little blades that pound the meat and leave a pattern of tiny squares behind. Hence the name “cube” steak. It’s not cubed. It’s cubed.

In the U.S., it’s sold pre-tenderized and clearly labeled as cube steak. In Canada? Not so much. You’re more likely to find it sold under names like:

• Minute steak
• Fast-fry steak
• Tenderized round steak

Sometimes it’s just unlabeled. The easiest solution is to go to the butcher counter and ask for tenderized top round or sirloin. If they don’t have it ready, they can usually run a piece through the tenderizer for you. Or you can do it at home using a meat mallet with a textured side. Just place the meat between two pieces of plastic wrap or parchment and pound away until it’s thin and dimpled.

The key is using a cut that starts tough but transforms with a good pounding and quick fry.

Tricks for Crispy, Golden Perfection

Breaded and fried meats seem easy until the coating falls off, the oil spits everywhere, or it turns out weirdly soggy. Here are a few things I’ve learned the hard way:

• Double dredge with a rest: Dip the meat in flour, then egg, then back into the flour. After that, let it sit on a wire rack for 10 to 15 minutes before frying. This helps the coating stick and crisp up better.
• Use a cast iron skillet if you have one. It holds heat better and gives the best crust.
• Don’t crowd the pan. Fry in batches. If you cram the steaks in all at once, the oil temp drops and everything gets greasy instead of crispy.
• Oil temp matters. Aim for 325 to 350°F. Use a thermometer if you have one. If not, test with a small piece of bread—it should sizzle and turn golden in about 60 seconds.

What to Serve It With

Country fried steak loves a sidekick or two. My usual setup:

• Mashed potatoes (for soaking up the gravy)
• Green beans or steamed broccoli
• Buttermilk biscuits if I’m feeling fancy
• Or just plain white rice if I need to stretch it

If you’ve got leftovers, the steak reheats surprisingly well in the oven. Don’t microwave it unless you like sad, soggy breading.

Budget Tips

Let’s not pretend steak is always cheap. But cube steak? Still one of the most affordable cuts you can get—especially when compared to ribeye or strip loin. You can often find it on markdown, too, especially if you’re willing to tenderize it yourself.

And since the gravy is made from milk, flour, and drippings, it’s basically a pantry recipe. You’re not breaking the bank here. This is a great way to make a $10 pack of meat feel like a $30 dinner.

What If You Can’t Eat Beef?

You can still make this with pork cutlets or chicken breasts, pounded thin and cooked the same way. You’ll want to tweak the gravy to match—maybe use chicken broth or keep it on the creamy side.

Or try vegetarian alternatives like breaded tofu slabs or seitan, though I’ll be honest, I haven’t tested those with this exact method. If you have, I’d love to hear how it went.

The Recipe: Country Fried Steak with Creamy Brown Gravy

Ingredients

For the Steak:

• 4 beef cube steaks (about ½ lb each)
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• 1 teaspoon black pepper
• ¾ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1½ cups buttermilk
• 2 large eggs
• 1 tablespoon hot sauce (e.g., Tabasco)
• Vegetable oil, for frying​

For the Gravy:

• ¼ cup pan drippings (from frying the steaks)
• ¼ cup all-purpose flour
• 3 cups whole milk
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Steaks:
   • Place the cube steaks between two sheets of plastic wrap and pound them to about ¼-inch thickness using a meat mallet.
   • Season both sides with salt and pepper.​
2. Set Up Dredging Stations:
   • In one shallow bowl, combine the flour, seasoned salt, black pepper, paprika, and cayenne pepper.
   • In another bowl, whisk together the buttermilk, eggs, and hot sauce.
3. Dredge the Steaks:
   • Dredge each steak in the seasoned flour, shaking off excess.
   • Dip into the buttermilk mixture, allowing excess to drip off.
   • Dredge again in the seasoned flour, pressing the flour onto the steak to ensure a good coating.
   • Place the coated steaks on a wire rack and let them rest for 10-15 minutes. This helps the coating adhere better during frying.​
4. Fry the Steaks:
   • In a large skillet (preferably cast iron), heat about ½ inch of vegetable oil to 325°F (165°C).
   • Carefully place the steaks into the hot oil, cooking in batches if necessary to avoid overcrowding.
   • Fry for 3-4 minutes per side, or until golden brown and crispy.
   • Transfer the cooked steaks to a paper towel-lined plate to drain.​
5. Make the Gravy:
   • Carefully pour off all but ¼ cup of the pan drippings from the skillet.
   • Over medium heat, whisk in the flour, stirring constantly to make a roux. Cook for 1-2 minutes until the mixture is golden brown.
   • Gradually whisk in the milk, continuing to stir to prevent lumps.
   • Bring the gravy to a simmer and cook until thickened, about 5-7 minutes.
   • Season with salt and freshly ground black pepper to taste.​
6. Serve:
   • Place the fried steaks on plates and generously ladle the creamy gravy over the top.
   • Serve with classic sides like mashed potatoes, green beans, or corn on the cob.​

Tips for Success

• Resting the Coated Steaks: Allowing the breaded steaks to rest before frying helps the coating adhere better and reduces the chance of it falling off during cooking.
• Oil Temperature: Maintaining the oil at the correct temperature ensures a crispy crust without absorbing too much oil. Use a thermometer to monitor the temperature.
• Gravy Consistency: If the gravy is too thick, add a little more milk to reach the desired consistency. If it’s too thin, cook it a bit longer to reduce.​

Final Thoughts

Country fried steak isn’t fancy. But it doesn’t need to be. It’s crunchy, comforting, and cheap enough to keep in your back pocket for weeknights or family meals. Once you learn the steps—how to prep the meat, coat it right, fry it at the right temp—you’ll want to come back to it again and again.

And now that you know what cube steak is and how to track it down (even in Canada), there’s really nothing stopping you.

So go get your skillet ready. The recipe’s coming up next.

While you are here, make sure you check out our delicious and easy Homemade Salisbury Steak recipe! More rich ground gravy goodness for you to love!