How to Make Country Fried Steak with Cream Gravy
Here’s a straightforward method:
1. Prepare and Bread the Steak
- Lightly salt and pepper each steak. If using plain round steak, pound it thinner for better tenderness.
- Set up a “dredge station”: one plate/bowl with flour & seasoning; a second with beaten eggs plus milk (or buttermilk); and a third for the final flour coating.
- First, dredge each steak in the flour-seasoning mix, then dip into the egg-milk mixture, then back into the flour mix to coat thoroughly. This double-coating helps produce a crisp, golden crust.
2. Fry the Steak
- Heat oil in a heavy skillet — enough to shallow-fry so the steak gets crispy all over.
- Fry the steaks in batches (don’t crowd the pan), turning once, until each side is golden brown and crispy. The meat inside should remain moist and tender.
- Remove cooked steaks and let them rest briefly; draining excess oil helps the crust stay crisp.
3. Make the Creamy Gravy
- Leave a bit of the pan oil/drippings (or add a little butter/oil) and stir in some flour to form a light roux. Cook it until it turns golden — this removes the raw flour taste.
- Gradually whisk in milk until the gravy thickens and becomes smooth.
- Season with salt and plenty of ground black pepper (some people add a pinch of cayenne for a little kick).
4. Serve It Up
- Place the fried steak on a plate (or on a bed of mashed potatoes for a fuller meal).
- Pour the creamy gravy over the steak — or serve it on the side so each person can add as much as they like.
- For an authentic Southern feel, serve with sides like mashed potatoes, green beans, biscuits, or a simple salad.
Storage Instructions
If you have any leftovers, here’s how to store and reheat them:
- Cool completely before storing. Let the steak and gravy reach room temperature before sealing.
- Store in an airtight container in the refrigerator. Use within 2–3 days for best flavor and texture.
- Reheat gently: For best results, warm the steak and gravy in an oven or skillet (rather than the microwave) so the crust stays crisp and the gravy remains creamy.
- If the gravy thickens too much during storage, stir in a splash of milk while reheating to restore its original consistency.
Conclusion
Country Fried Steak with creamy gravy is comfort food at its finest — crunchy, juicy, rich, and soulful all at once. It’s a humble dish with roots in making simple cuts of meat shine through good technique and seasoning.
Whether you’re cooking for yourself or serving family and friends, this recipe delivers warmth, flavor, and satisfaction. Try it out — pour on that creamy gravy, add a hearty side, and enjoy a little taste of Southern home cooking.
If you make this recipe, I’d love to hear how it turns out or what sides you paired it with. Happy cooking! 🍽️
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