Published: · Modified: by Pam
Country Fried Steak is a classic southern dish, and this version is more tender than most. It can be topped with gravy or eaten in all its crispy deliciousness as is.
Jump to:
- What is the difference between Country Fried Steak and Chicken Fried Steak?
- Gravy or not?
- Ingredients and Substitutions
- #1 Tip for tender chicken fried steak
- A few more tips for your country fried steak:
- 📖 Recipe
- Southern food classics
What is the difference between Country Fried Steak and Chicken Fried Steak?
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Nothing but the name really. They are both fried beef steaks which are breaded in the same fashion as fried chicken. In all honesty, when I was growing up Mama called it simply "cube steak", and it was one of my Daddy's favorite meals.
All are different names for the same basic, homestyle dish. The butcher has typically cubed it at the store, but you can buy a cubing machine and do it at home.
The indentations left by the machine are little "cubes" and that's where the name comes from. It's a method of taking a cheaper, less tender cut of steak and tenderizing it.
Gravy or not?
Chicken Fried Steak is typically served with gravy and we like it that way too, but it is darned tasty left crispy.
If you want to make brown gravy you'll use the pan drippings left behind after the steak is cooked. Then follow our easy recipe for how to make gravy. You'll have yourself one classic plate of southern food.
Ingredients and Substitutions
- Beef steak - have it cubed one time only (see #1 below)
- Flour - all purpose
- Black pepper - freshly ground is always best
- Seasoned salt - we like Lawry's brand
- Vegetable oil - Our go-to is canola
That's it! How simple is that? If you want to make gravy you may need a little more flour, but you'll most likely have enough leftover after dredging the steaks.
For a fun look at this recipe, check out the web story!
Our favorite cuisine (and maybe yours too if you're reading this) is detailed in . Be sure to check that out too.
#1 Tip for tender chicken fried steak
This one is actually a tip that came from my mother-in-law. She is the guru behind one of our top recipes around here - Cornbread Dressing (Southern Style), so you know she's an expert in this stuff.
Rather than picking up steak in the meat department that has already been cubed choose your own. It doesn't have to be an expensive cut - we like sirloin best of all, but you could go with something even more affordable, like round steak.
Then ask the butcher to cube it, one time. If you don't specify they may run the meat through the cubing machine twice, resulting in steak that's almost falling apart. One time through is absolutely perfect!
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A few more tips for your country fried steak:
- To prevent the breading from falling off your country fried steak you'll want to pat the steaks dry before doing anything else.
- Be sure the oil is hot before adding the first steak.
- Add the steaks gradually, allowing the temperature of the oil to recover between each addition
- Use a seasoned salt (we like Lawry's)
- Don't forget to get the butcher to cube the steak of your choice.
- Top it with gravy made with the pan drippings from cooking the steak
- Serve alongside traditional corn soufflé casserole, sauteed mushrooms and onions, Roasted Carrots and Green Beans, and Fried Squash.
📖 Recipe
Country Fried Steak Recipe: The South's Best
Pam
Country Fried Steak is a classic southern dish, and this version is more tender than most. It can be topped with brown gravy or left crispy.
4.48 from 19 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Southern
Servings 4 people
Calories 376 kcal
Ingredients
- 1½ pounds cubed beef steak approximate weight
- ½ cup all purpose flour
- 1 teaspoon black pepper
- 1 teaspoon seasoned salt recommend Lawry's seasoning salt
- 1 cup vegetable oil enough to be about ½ inch deep in skillet
Instructions
Pat steaks with a paper towel and then sprinkle with salt and pepper. Then dredge in flour on both sides.
Heat oil to medium.
Add steaks to oil one at a time slowly. Allow time for heat to recover between steaks.
Cook 5-7 minutes on one side, or until golden brown and then turn. Cook an additional 4-5 minutes and remove to absorbent paper for draining.
Serve with gravy made from pan drippings.
Notes
- Have steak cubed by butcher just one time.
- Pat steaks dry with a paper towel before seasoning.
- For best results, do not crowd steaks in pan, but leave a little space between each one.
- Add steaks to hot oil gradually to allow time for the temperature to recover.
Nutrition
Calories: 376kcalCarbohydrates: 12gProtein: 37gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 122mgSodium: 684mgPotassium: 593mgFiber: 1gSugar: 1gVitamin A: 3IUCalcium: 44mgIron: 4mg
Keyword chicken fried steak, country fried steak
Tried this recipe?Let us know how it was!
Southern food classics
Reader Interactions
Comments
Katherine says
Oooh this is a great tender version! And heck yes to adding the gravy.Reply
Pam says
Yup, we love gravy too!
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Matt Ivan says
This recipe is amazing! So juicy and tons of flavor.Reply
Pam says
Thanks for stopping by Matt!
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Bintu | Budget Delicious says
This sounds like such a tender and delicious dish - I can't wait to give it a try!Reply
Pam says
Hope you enjoy!
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Beth says
This looks so delicious and full of flavor! My hubby and son are going to be all over this recipe! So excited to try this!Reply
Pam says
Thanks, Beth! Hope they love it.
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Beth says
This is such a delicious recipe. It's going on my rotation!Reply
Pam says
Thanks, Beth!
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lisa says
Honestly, what's the point of cubing a sirloin steak? The whole point of that is to tenderize a less expensive cut. Not being a stick in the mud, but sirloin? If you're feeding a family, that could get pretty pricy. Recipe looks good. Seems like the way my grandma taught me. Maybe some spices in the dredge. Cheers and happy cooking!
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Pam says
Thanks for your comments, Lisa. Sirloin is a mid-range steak in terms of price and tenderness. We just want you to have the best experience with your country fried steak, and if you prefer using an even less tender and expensive piece of meat, by all means go for it. Still, choosing your steak and then getting the butcher to cube it will give you more control. As far as the spices, we like to use the seasoning salt and pepper directly on the steak and then flour, but if you like to mix it with the flour that would be good too. We are all about flexible recipes around here.
Don N Pat says
This sounds and looks just like what my mom called "pan fried steak" when I was a kid. I remember going with her as a kid, we went to the BUTCHER to get our meats. I'm going to make this after going and getting the sirloin steak I pick out tenderized one time. Thanks for so many great recipes!Reply
Pam says
Funny how many different names we give to the same dish, isn't it? Enjoy!
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Susan says
Yum Yum! That looks soooo good! Definitely brings back memories- I agree with your dear dad... that is probably at the top of my favorite southern meals.
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Pam says
We love bringing back good memories.
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Biana says
This looks so good! A great dinner with some mashed potatoes, gravy and broccoli.Reply
Pam says
Yes, Indeed!
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Jenn says
I can't believe country fried steak is so easy! I made this and it was delish! I"ll be making it again and again for sure!Reply
Pam says
Awesome! Thanks for leaving us a comment and a rating, Jenn!
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Beth says
Country fried steak is always such a huge hit and enjoyed here! My family and I love love loved this recipe especially my picky son! Such a delicious and very flavorful meal. Can't wait to make this again!Reply
Pam says
Thanks for letting us know and taking the time to leave a star rating!
Reply
Dannii says
What a delicious way to serve steak, and that gravy looks amazing.Reply
Pam says
Thank you, Dannii!
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Emily says
This country fried steak reminds me of my childhood. This was exactly the recipe I was looking for!Reply
Pam says
That's great to hear. Thanks, Emily!
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