The Country Fried Steak with Creamy Gravy Recipe is a timeless Southern comfort dish that feels like a warm hug on a plate. Crispy, tender beef round steak is lovingly dredged and fried to golden perfection, then smothered in a luscious, velvety cream gravy that elevates every bite. This recipe delivers an iconic combination of crispy crust, savory meat, and indulgent sauce — a true crowd-pleaser that turns any meal into a celebration of homestyle goodness.
Ingredients You’ll Need
Each ingredient in this Country Fried Steak with Creamy Gravy Recipe plays a crucial role, from the tender beef providing hearty substance, to the buttermilk and eggs creating a crispy, flavorful coating. The simple staples like flour and oil transform the steak’s texture, while the chicken broth and heavy cream make the gravy irresistibly smooth and rich.
- 1.5 lbs beef round steak: Choose a tender cut that’s easy to pound thin for even cooking and tenderness.
- 1 cup all-purpose flour: Essential for both the breading and gravy, creating that signature crispy crust and thick sauce.
- 1 cup buttermilk: Tenderizes the steak and adds subtle tanginess to balance the richness.
- 2 large eggs: Helps the flour adhere tightly to the steak, forming a perfect crust.
- 1 cup vegetable oil: Ideal for frying, it heats evenly and crisps the steak without overpowering flavors.
- 1 cup low-sodium chicken broth: Adds depth and savoriness to the creamy gravy without being too salty.
- 0.5 cup heavy cream: Makes the gravy luxuriously smooth and rich, an irresistible finishing touch.
- 1 tsp black pepper: Gives just the right amount of peppery warmth to the dish.
How to Make Country Fried Steak with Creamy Gravy Recipe
Step 1: Tenderize the Beef
Start by pounding your beef round steak with a meat mallet until it’s about half an inch thick. This tenderizing step is crucial for ensuring that your steak is both juicy and easy to chew, avoiding toughness that sometimes comes with round cuts.
Step 2: Marinate the Steak
Next, immerse the steak in a simple buttermilk marinade seasoned lightly with salt and pepper. Let it soak for at least an hour to maximize tenderness and impart a subtle tang that enhances the overall flavor.
Step 3: Set Up the Breading Station
Create your coating layers by placing seasoned flour in one bowl and whisked eggs in another. This setup not only speeds up the breading process but makes it easier to achieve an even, crispy crust on each steak.
Step 4: Bread the Steak
Dip the marinated steak first into the egg mixture, coating it fully, then dredge it thoroughly in the seasoned flour. This double layer helps lock in moisture while creating that irresistible crunchy exterior once fried.
Step 5: Fry the Steaks
Heat vegetable oil over medium heat until it’s hot but not smoking. Fry each piece of steak for about three minutes on each side or until they develop a gorgeous golden-brown crust. This quick cooking ensures the meat remains tender inside while crispy outside.
Step 6: Make the Creamy Gravy
After frying, use the leftover oil in your pan to stir in some flour and cook until golden. Then gradually whisk in chicken broth and heavy cream, stirring constantly until the gravy thickens. This rich, smooth sauce is the perfect complement to the crunchy steak.
Step 7: Serve Hot with Gravy
Plate your crispy country fried steaks and ladle the creamy gravy generously over each one. Serve immediately to enjoy the contrast between the crunchy, savory coating and silky sauce at its best.
How to Serve Country Fried Steak with Creamy Gravy Recipe
Garnishes
For a finishing touch, sprinkle freshly chopped parsley or chives over the gravy. These fresh herbs add a bright pop of color and a subtle fresh flavor that balances the richness beautifully.
Side Dishes
Classic mashed potatoes are the traditional partner to soak up that luscious gravy. For a veggie option, consider buttery green beans or a crisp coleslaw to cut through the richness and add refreshing crunch.
Creative Ways to Present
Try serving the steak sliced atop creamy mashed sweet potatoes or over a bed of roasted garlic cauliflower mash for a twist on tradition. You can also serve the gravy on the side in a small pitcher for your guests to drizzle as they please.
Make Ahead and Storage
Storing Leftovers
Let your country fried steak cool completely before transferring to an airtight container. Stored in the refrigerator, it stays good for up to 3 days, perfect for quick reheats during busy weeknights.
Freezing
You can freeze cooked steaks and gravy separately for longer storage. Wrap steaks tightly in plastic wrap and foil, and freeze gravy in a freezer-safe container. Both can be kept for up to 2 months without losing flavor or texture.
Reheating
Reheat steaks in a hot skillet to bring back the crispy coating, rather than the microwave, which can make them soggy. Warm the gravy gently on the stovetop, stirring frequently to restore its creamy consistency.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While round steak is traditional, you can also use cube steak, which is tenderized and perfect for frying. Just be mindful of thickness to ensure even cooking.
Is there a gluten-free option for the breading and gravy?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for frying and thickening gravies to maintain the texture.
How long should I marinate the steak?
While an hour is the minimum, marinating overnight in the refrigerator enhances tenderness and flavor even more, making the steak extra juicy and flavorful.
Can I prepare the gravy ahead of time?
The gravy tastes freshest when made right after frying the steak, but you can prepare it in advance and reheat gently, whisking well to keep it smooth and creamy.
What’s the best oil for frying the steak?
Vegetable oil is ideal due to its neutral flavor and high smoke point. You could also use canola or peanut oil if you prefer, but avoid olive oil as it burns too quickly.
Final Thoughts
If you’re craving a meal that tastes like a warm hug from your Southern grandmother’s kitchen, this Country Fried Steak with Creamy Gravy Recipe is the answer. It’s approachable, deeply satisfying, and bound to bring smiles around your dinner table. I encourage you to roll up your sleeves and make it soon — you deserve a little indulgence that tastes like home.
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Country Fried Steak with Creamy Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American Southern
Description
Country Fried Steak is a classic comfort food featuring tenderized beef round steak, marinated in buttermilk, breaded with seasoned flour, and fried to a golden crisp. Served with a rich creamy gravy made from the pan drippings, this hearty dish is perfect for a satisfying family meal.
Ingredients
Steak and Marinade
- 1.5 lbs beef round steak
- 1 cup buttermilk
- Pinch of salt
- Pinch of black pepper
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp black pepper (for seasoning flour)
Frying and Gravy
- 1 cup vegetable oil (for frying)
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
Instructions
- Tenderize the Beef: Pound the beef round steak until it is about half an inch thick to ensure tenderness and even cooking.
- Marinate the Steak: Place the steak in a mixture of buttermilk along with a pinch of salt and black pepper. Let it marinate for at least one hour to soften the meat and infuse flavor.
- Prepare Breading Stations: Set up two bowls—one with seasoned all-purpose flour mixed with black pepper, and the other with whisked eggs to use as an egg wash.
- Bread the Steak: Remove the marinated steak from the buttermilk, dip it first in the egg wash, and then coat it thoroughly with the seasoned flour to create a crispy crust.
- Fry the Steak: Heat vegetable oil in a skillet over medium heat until hot but not smoking. Fry each steak for about three minutes on each side, or until golden brown and cooked through.
- Make the Gravy: Use leftover oil and flour in the skillet to create a roux by cooking until golden. Gradually whisk in the low-sodium chicken broth and heavy cream, stirring constantly until the gravy thickens to a creamy consistency.
- Serve: Plate the fried steaks and generously spoon the creamy gravy over them while hot. Enjoy immediately for best flavor and texture.
Notes
- Ensure the oil is hot enough before frying to prevent greasy steaks.
- Marinating the steak overnight enhances tenderness and flavor.
- Use low-sodium chicken broth to control salt levels in the gravy.
- The gravy can be adjusted in thickness by adding more broth or cream as desired.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
