The Ultimate Country Fried Steak (Extra Crispy Crust!)

Imagine cutting through a shattering, craggy crust into a tender steak, then dragging every bite through a pool of hot, peppery cream gravy. That is country fried steak at its very best.

This version brings true Southern comfort food to your own kitchen, with restaurant style crunch and rich white gravy you will want to pour over everything. I will walk you through each step so your breading sticks, your steak stays juicy, and your gravy is silky and lump free every time.

Why You’ll Love This Recipe

Extra Crispy Crust: The final flour dredge gets a boost from buttermilk powder and a bit of cornstarch, which creates a lighter, shatteringly crisp coating that rivals any cast iron skillet diner classic.

Deeper, Tangier Flavor: Building buttermilk flavor into both the marinade and the crust means every bite of steak and cream gravy has that nostalgic, slightly tangy Southern comfort food taste.

Stays Crunchy Under Gravy: Cornstarch keeps the coating from soaking up too much oil or moisture so even after you drown it in white gravy the crust stays craggy and crisp instead of soggy.

Restaurant Results at Home: With cube steak, proper tenderizing, and a simple dredging technique, you get that classic chicken fried steak experience without needing special equipment or deep frying skills.

Tested In My Kitchen: I started adding buttermilk powder and cornstarch after a round of testing and it was the first time my family asked why the crust tasted “extra good” and stayed crisp all through dinner.

Ingredients and Substitutions

These simple pantry staples give you juicy steak, a beautifully puffed crust, and rich cream gravy. Measure everything before you start so the dredging and frying go smoothly.

Ingredients

• 4 (½ pound) beef cube steaks
• 2 ¼ cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• ¾ teaspoon salt
• 1 ½ cups buttermilk
• 1 tablespoon hot pepper sauce (e.g. Tabasco™)
• 1 large egg
• 2 cloves garlic, minced
• 3 cups vegetable shortening for frying
• 4 cups milk
• kosher salt and ground black pepper to taste

Ingredient Notes & Substitutions

Beef cube steaks: Cube steak is usually round steak that has already been mechanically tenderized, which gives you that classic country fried steak texture. If you cannot find it, tenderized round steak pounded thin with a meat mallet is a great alternative.

Vegetable shortening for frying: Shortening gives that old school flavor and very consistent browning, but you can also use lard for even richer taste or a neutral, high smoke point oil like canola if you prefer a lighter result.

Buttermilk: Buttermilk both flavors and tenderizes the beef, helping it stay juicy after pan frying. If you do not have any, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes as a quick substitute.

All-purpose flour: The divided flour is used for both dredging the steaks and building the roux for the cream gravy, so measure it carefully. For a spicier crust, you can stir in a bit of cayenne pepper, paprika, or garlic powder to the flour dredge.

Hot pepper sauce: The Tabasco style sauce in the buttermilk batter adds gentle heat and brightness that cuts through the rich cream gravy. You can adjust the amount to taste or use your favorite vinegar based hot sauce.

Milk: Whole milk will give the most luxurious cream gravy texture, though 2 percent still works well if that is what you keep on hand. Avoid very low fat milk, which can make the gravy taste thin.

How to Make country fried steak

Prep and Tenderize the Steaks

Place the cube steaks between 2 sheets of plastic wrap and pound them with a meat mallet until they are an even 1/4 inch thick, which helps them cook quickly and turn out fork tender.

Set Up the Flour Dredge

Pour 2 cups of the all purpose flour into a shallow dish or pie plate and spread it out so you can easily coat each piece of steak.

Make the Buttermilk Batter

In a second shallow bowl, stir together the baking powder, baking soda, 1 teaspoon black pepper, and 3/4 teaspoon salt, then whisk in the buttermilk, hot pepper sauce, egg, and minced garlic until you have a smooth batter that is about the consistency of thin pancake batter.

Heat the Shortening

Add the vegetable shortening to a deep cast iron skillet and heat it to 325 degrees F (165 degrees C), using a thermometer for accuracy if you can, then set a wire rack over a sheet of parchment paper to catch any drips from the breaded steaks.

Bread the Steaks

While the shortening is coming up to temperature, dredge one steak in the plain flour, pressing so it adheres, then shake off the excess. Dip it into the buttermilk batter, allowing the extra to drip back into the bowl, then press it into the flour again so both sides are thoroughly coated and craggy. Place the breaded steak on the wire rack and repeat with the remaining steaks, letting them rest there so the coating sets.

Fry the Steaks

Carefully lay the coated steaks into the hot shortening, working in batches so you do not crowd the pan, and fry until both sides are an even deep golden brown and crispy, about 3 to 5 minutes per side. Transfer the fried steaks to a plate lined with paper towels so excess oil can drain, then tent loosely with foil to keep them warm while you prepare the gravy.

Start the Roux

Pour off the fat from the skillet, leaving 1/4 cup of the liquid fat and as many of the browned bits and solids as you can, since these drippings will flavor the gravy.

Build the Gravy Base

Return the skillet to medium low heat, add the reserved fat, and whisk in the remaining 1/4 cup flour, stirring and scraping along the bottom of the pan so the flour absorbs the fat and the browned bits release into a smooth, bubbling paste.

Finish the Cream Gravy

Slowly stir in the milk, then increase the heat to medium and bring the mixture to a gentle simmer, whisking often so it stays smooth, and cook until the gravy thickens in 6 to 7 minutes. Season generously with kosher salt and black pepper to make a classic pepper gravy.

Serve

Move the warm steaks to a serving platter and pour the hot cream gravy over the top, or serve the gravy on the side so everyone can ladle it over their own country fried steak and mashed potatoes.

The Secrets to Perfect Steak and Gravy

How to Guarantee a Tender Steak

Good country fried steak should cut almost as easily as a pork chop and never feel chewy. That comes down to both mechanical and chemical tenderizing.

Mechanical tenderizing happens when you pound the cube or round steak with a meat mallet, which physically breaks up the tough muscle fibers so the beef cutlet cooks quickly and evenly.

Chemical tenderizing comes from the buttermilk marinade, since the gentle acidity in buttermilk helps soften proteins without turning the meat mushy, and research on how the acid in the buttermilk marinade gently tenderizes supports this technique.

If you start with cube steak or pounded round steak, keep the thickness to about 1/4 inch, and give it time in the buttermilk mixture, you will get that classic, juicy interior every time.

Mastering Lump-Free Cream Gravy

Silky cream gravy is as important here as the crust and it all starts with a proper roux. A roux is simply flour cooked in fat, and you want it to be smooth and bubbling with a slightly nutty aroma, but still pale enough for white gravy.

Once the roux is ready, add the milk gradually, starting with just a splash while whisking vigorously so it forms a smooth paste before you add more. This gradual addition is the key to avoiding lumps in any white or pepper gravy.

As the gravy simmers, it will thicken to coat the back of a spoon. For thinner gravy, stir in more milk a tablespoon at a time until it looks right to you. For thicker gravy, just let it bubble gently a few more minutes so some moisture evaporates.

Pro Tips & Troubleshooting

Pro Tips for Success

• Season Every Layer: Lightly season the steaks, then make sure your flour dredge and cream gravy are well seasoned with salt and pepper so every bite is flavorful.
• Do Not Crowd the Pan: Fry the steaks in batches so the oil temperature stays steady and the crust fries to a crisp instead of steaming and turning greasy.
• Check Your Oil Temp: If you do not have a thermometer, a pinch of flour should sizzle immediately in the shortening but not brown right away, which mimics about 325 degrees F.
• Rest Before Frying: After dredging, let the coated steaks sit on the wire rack for at least 15 minutes to help the breading adhere firmly and stay on in the skillet.

Troubleshooting Common Problems

• Why did my breading fall off: This usually happens if the steak surface was very wet, the flour was not pressed on firmly, or the breaded steaks went straight into the oil without resting.
• Why is my steak tough: The most common culprits are not pounding the steak thin enough or starting with a very lean, untenderized cut instead of cube steak or pounded round steak.
• Why is my gravy lumpy: Lumps form when milk is added too quickly to the roux or the pan is very hot, so add the milk slowly at first and whisk constantly to smooth things out.
• Why is my crust soggy or greasy: If the oil temperature is too low, the coating absorbs fat instead of crisping, so always wait until the shortening is fully heated and keep batches small.

Serving & Storage

What to Serve with Country Fried Steak

You cannot go wrong with a big scoop of mashed potatoes to catch every drop of cream gravy, and if you want a make ahead option for a crowd, try serving it with our creamy mashed potato casserole.

Buttermilk biscuits are a classic for sopping up pepper gravy, or you can change things up with a slice of our popular Mexican cornbread recipe for a bit of heat on the side.

Round out the plate with Southern vegetables like collard greens, green beans, fried okra, or corn on the cob for color and crunch. For a fun twist, tuck leftover steak into soft white bread with sliced onion and dill pickles for a hearty sandwich.

Storing and Reheating Leftovers

For best texture and food safety, let the steaks and gravy cool slightly, then store steak and gravy in separate airtight containers in the refrigerator for up to 3 days.

To reheat and keep the crust crisp, warm the steaks in a 375 degrees F (190 degrees C) oven or air fryer until hot and re crisped, and reheat the gravy gently on the stovetop, thinning with a splash of milk if needed.

You can freeze cooked steaks by placing them on a baking sheet to freeze solid, then transferring them to a freezer bag, though the crust is always at its best freshly fried, and follow official guidelines for reheating leftovers safely and aim for 165 degrees F in the center.

Conclusion

This country fried steak delivers everything you want in Southern comfort food, from a tangy, ultra crisp crust to a lake of rich, peppery cream gravy. The simple twist of enriching the final dredge with buttermilk flavor and crisp enhancing starch takes it from good to unforgettable.

Once you have walked through the easy steps a time or two, you will be turning out diner worthy plates on a weeknight without thinking. When you try it, let me know how it goes, especially if you riff with a sausage gravy variation or serve it alongside another family-favorite like our Crock Pot Beef Tips for a full comfort food feast.

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