I am so excited to share this beloved classic with you: the Country Fried Steak with Creamy Gravy Recipe. This dish is the perfect comfort food, featuring tenderized beef coated in a crispy, golden crust that is fried to perfection, then smothered in a rich and velvety cream gravy that feels like a warm hug on a plate. Whether you’re craving a hearty Sunday dinner or looking to impress family and friends, this recipe strikes the ideal balance between crispy, savory, and creamy flavors that keep you coming back for more.
Ingredients You’ll Need
This Country Fried Steak with Creamy Gravy Recipe is deceptively simple, made from everyday ingredients you likely have on hand. Each one plays a crucial role: from tenderizing and flavoring the steak to creating that irresistible crispy coating and luscious gravy.
- 1.5 lbs beef round steak: Choose a cut ideal for tenderizing to ensure juicy, flavorful meat beneath the crust.
- 1 cup all-purpose flour: Essential for the breading, it provides that iconic crunchy exterior and helps thicken the gravy.
- 1 cup buttermilk: The acidity tenderizes the steak and adds tangy richness to the marinade.
- 2 large eggs: They help the flour adhere perfectly to the meat, creating that sought-after crispy texture.
- 1 cup vegetable oil: Used for frying, it ensures a golden brown crust without overpowering flavors.
- 1 cup low-sodium chicken broth: Forms the savory base of the creamy gravy with just the right depth.
- 0.5 cup heavy cream: Adds a silky smooth finish and richness to the gravy.
- 1 tsp black pepper: Adds warmth and a gentle kick to both the seasoning and the gravy.
- Pinch of salt: Works in tandem with pepper to highlight all the flavors.
How to Make Country Fried Steak with Creamy Gravy Recipe
Step 1: Tenderize the Steak
Begin by pounding your beef round steak to about half an inch thick. This step is a game-changer because it breaks down the connective tissue and ensures your steak will be tender and cook evenly, giving you that melt-in-your-mouth texture every time.
Step 2: Marinate in Buttermilk
Next, soak your beef in a flavorful bath of buttermilk seasoned with a pinch of salt and black pepper. Let it sit for at least one hour. This marinade not only infuses the meat with subtle tanginess but also works like magic to tenderize the steak further, setting the stage for that perfect crispy exterior.
Step 3: Prepare Your Breading Station
Set up two shallow bowls—one with seasoned flour and another with whisked eggs. This classic two-step breading process is what gives the steak its signature crispy coating. Be sure to season the flour with a touch of salt and pepper for an extra flavor boost.
Step 4: Coat the Steak
Remove the steak from the marinade and dip it first into the egg wash, ensuring it’s fully coated. Then, dredge it thoroughly in the seasoned flour until every inch is covered. This double coating is key for a thick, crunchy crust that holds up beautifully to frying and gravy.
Step 5: Fry to Golden Perfection
Heat the vegetable oil in a skillet over medium heat until shimmering and hot. Fry each steak for about three minutes per side, or until golden brown and crispy. The aroma at this stage is heavenly, signaling that the crust is forming perfectly while locking in the steak’s juices.
Step 6: Make the Creamy Gravy
Using the leftover oil in the pan, stir in a bit of flour and cook until it turns a beautiful golden brown, creating a roux. Slowly whisk in the chicken broth and heavy cream, stirring continuously until the gravy thickens to a silky smooth consistency. Season with black pepper to round out the flavors—a luscious gravy that’s the perfect partner to your steak.
Step 7: Serve Hot and Smothered
Plate your crispy fried steak while it’s still piping hot and generously ladle the creamy gravy all over. This combination of crunchy steak and rich gravy is pure comfort food bliss. Dive right in for a soul-satisfying meal!
How to Serve Country Fried Steak with Creamy Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a delightful pop of color and a fresh hint that cuts through the richness. For an extra touch, a few cracked black peppercorns on top provide visual appeal and a subtle spice boost.
Side Dishes
This dish pairs beautifully with classic Southern sides like creamy mashed potatoes, buttery green beans, or roasted corn. The steak’s creamy gravy practically begs for those fluffy or buttery sides to soak up every bit, completing a truly satisfying meal.
Creative Ways to Present
Try serving the steak open-faced on a toasted buttermilk biscuit for a twist that amps up the Southern comfort vibes. Another fun idea is slicing the steak into strips and stacking them like a tower topped with gravy for an impressive presentation that’s still easy to enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover Country Fried Steak with Creamy Gravy Recipe keeps well in an airtight container in the refrigerator for up to three days. To preserve the crispy texture, keep the steak separate from the gravy until reheating.
Freezing
You can freeze the fried steak and the gravy separately. Wrap the steak tightly in plastic wrap and foil before placing in a freezer bag, and store the gravy in a sealed container. Both will keep well for up to two months without losing their delicious flavor.
Reheating
To reheat, warm the steak in a preheated oven at 350°F for about 10 minutes to crisp it back up. Gently warm the gravy in a saucepan over low heat, stirring occasionally. Then combine just before serving for a meal as delightful as the first time.
FAQs
Can I use a different cut of meat for Country Fried Steak with Creamy Gravy Recipe?
Absolutely! While beef round steak is traditional, you can try cube steak or sirloin tips as alternatives. Just make sure the cut you choose can be tenderized properly and is thin enough to cook quickly and evenly.
Is buttermilk necessary for the marinade?
Buttermilk is preferred because its acidity tenderizes the meat and adds subtle tanginess, but if you don’t have it on hand, you can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
How do I make sure the crust stays crispy?
The key is to double coat your steak—first with egg wash, then flour—and fry it at the right temperature. Also, avoid overcrowding the pan so the oil stays hot enough to crisp the crust. Serving immediately after frying ensures maximum crispness.
Can I skip the gravy?
While the creamy gravy is what completes the dish and gives Country Fried Steak its signature comfort food status, you can absolutely enjoy the crispy steak on its own or with a different sauce if you prefer a lighter option.
What’s the secret to a thick, creamy gravy?
The secret lies in making a roux by cooking the flour in the leftover frying oil until golden before whisking in the broth and cream slowly. This method gives the gravy its smooth, thick texture and deep flavor.
Final Thoughts
I hope you feel inspired to try this Country Fried Steak with Creamy Gravy Recipe soon. It’s a timeless, heartwarming dish that brings together crispy, tender steak and rich, silky gravy in the most delicious way imaginable. Once you make it, you’ll see why it’s a favorite for so many and why it holds a special place in the world of comfort food. Happy cooking!
Print
Country Fried Steak with Creamy Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This classic Country Fried Steak recipe features tenderized beef round steak, marinated in buttermilk, breaded, and pan-fried to golden perfection. Served with a rich, creamy gravy made from the pan drippings, chicken broth, and heavy cream, it’s a comforting Southern favorite that is perfect for a hearty family meal.
Ingredients
Steak and Marinade
- 1.5 lbs beef round steak
- 1 cup buttermilk
- Pinch of salt and black pepper (for marinating)
Breading Station
- 1 cup all-purpose flour (seasoned with 1 tsp black pepper and pinch of salt)
- 2 large eggs
For Frying and Gravy
- 1 cup vegetable oil (for frying)
- 0.5 cup heavy cream
- 1 cup low-sodium chicken broth
- Additional 2 tbsp all-purpose flour (for making gravy)
Instructions
- Tenderize the beef: Pound the beef round steak to about half an inch thick to ensure it becomes tender and cooks evenly.
- Marinate the steak: Place the tenderized steak in a bowl with buttermilk, a pinch of salt, and pepper. Let it marinate for at least one hour to enhance flavor and tenderness.
- Prepare breading station: In one bowl, season the flour with black pepper and a pinch of salt. In another bowl, whisk together the eggs to create an egg wash.
- Bread the steak: Remove the steak from the buttermilk marinade, dip first into the whisked eggs, then coat thoroughly with the seasoned flour to create a crisp crust.
- Fry the steak: Heat vegetable oil in a skillet over medium heat until hot. Fry the breaded steak for about three minutes on each side or until golden brown and cooked through. Remove the steak and keep warm.
- Make the gravy: Using the leftover oil in the skillet, stir in 2 tablespoons of flour and cook until golden brown to make a roux. Gradually whisk in the low-sodium chicken broth and heavy cream until the mixture thickens into a smooth gravy.
- Serve: Plate the crispy fried steak and generously top with the creamy gravy. Serve hot for a classic country-style meal.
Notes
- For extra tenderness, marinate the steak overnight in the buttermilk mixture.
- If you prefer a spicier gravy, add a pinch of cayenne pepper or hot sauce during gravy preparation.
- Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F (63°C) for safety.
- For a healthier option, try baking the breaded steak in the oven instead of frying.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently before serving.
