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February 9, 2014 | Beef

Country Fried Steak & Gravy

Country Fried SteakCountry Fried Steak was one of those dishes I said “I don’t like that” to but in truth, I had never taken one bite of it! The picky eater mantra at work, woot woot. However, I knew my hubby enjoyed country fried steak, so I set out to make the dish for him. And yes, it turned out to be fatten-ly delicious!!

I was originally confused between Country Fried Steak and Chicken Fried Steak. Chicken fried steak is fried in oil that has been fried in chicken, country fried steak is not. That’s the big difference, in case you were wondering as well.

Even though I love beef & poultry gravy, growing up I couldn’t stand white gravy. After playing with it by adding lots of seasoning, I now enjoy white gravy. Remember, you are only limited by your pantry! Gravies and sauces can always be tweaked with different seasonings.

Mastering fried foods takes a lot of patience. Burning the outside or under-cooking the inside is easy to do. Here are a few things I’ve learned:

    Learn your appliance’s heat settings. You’re aiming for 350 degrees.
    – One of my stove’s burners gets hotter than it should. I use my electric skillet for better control.
    Use a Heavy, Deep Frying Pan
    – Buy one that you use specifically for frying. When it gets ugly, you won’t care.
    You will need Metal Tongs
    – Yes, you can use a fork but a good pair of tongs are well worth the cost. Try different styles until you find the pair that you can manipulate easily.
    Cheap Hint: The Dollar Tree carries these.
    Organization is helpful because frying is quick.
    – Set up your dipping stations beforehand.
    Meat that is even in thickness is a must.
    – If you have meat that is thicker on one side, bang the heck out of it with a tenderizer. Place the meat between two sheets of parchment paper to keep the meat from flinging everywhere.
    Choose an oil with little taste and a high smoke point.
    – Peanut, corn, and canola are good choices. Vegetable oil smokes at 370 degrees.
    Buy a Wire Mesh Splatter Guard.
    – Frying is messy business.
    Cheap Hint: The Dollar Tree carries these.
    Fry a couple of steaks at a time to help control burning.
    – If you’re new to frying this is especially helpful.

Country Fried Steak & Gravy

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4-6 Steaks

Allergies: Dairy

Country Fried Steak & Gravy

A flavorful recipe for traditional country fried steak.


  • 4-6 Cube Steaks
  • 1 Cup Milk
  • 1 Cup All-Purpose Flour
  • 1 teaspoon Seasoned Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Black Pepper
  • 2 teaspoons Garlic Powder
  • 1 Tablespoon Dried Parsley
  • 1/4 Cup Vegetable oil
  • 3 Tablespoons reserved oil from frying steaks
  • 1/4 Cup All-purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper, or to taste
  • 1 1/2 Cups Milk


  1. Pour oil to a depth of 1/4 inch in a large skillet and preheat on medium.
  2. In a pie plate stir together flour, seasoned salt, onion powder, black pepper, garlic powder and dried parsley. In another shallow bowl, pour 1 cup milk.
  3. Dip each steak into milk covering both sides, then dredge through flour mixture. Repeat. Cover each steak completely with flour mixture
  4. Place steaks into heated pans. Repeat with remaining steaks.
  5. Cook steaks on first side until crisp & brown, about 5 minutes. Turn and cook 3-5 more minutes or until done. Remove to paper towel lined plate.
  6. GRAVY
  7. Reduce heat to low. Drain grease, reserving 3 tablespoons.
  8. Mix flour and milk in a blender bottle. Slowly pour into pan, stirring constantly. Add seasonings. Heat until thickened. Add more milk if it becomes too thick.
  9. Serve over steaks.

Country Fried Steak Recipe by

Featured At:
The Yuck Stops Here

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  1. CJ Huang says: March 14, 2014

    Thanks for clarifying the differences between country fried steak and chicken fried steak! I never understood what chicken fried steak meant before. Thanks for sharing this on Five Friday Finds last week. Hope you can stop by again this week. 🙂

    • Stacy says: March 14, 2014

      I didn’t understand the difference until I moved to the South either. Happy to pass along the knowledge! ~Cheers, Stacy

  2. Chrystal @ YUM eating says: May 14, 2014

    Growing up in the south, chicken fried and country fried steak were staples in the eating world. I miss it quite a bit. Now that I live in the north, southern style is very hard to find. Its just not the same up here. Pinned! Thanks for stopping by The Yuck Stops Here party and hope to see you again next week.

    • Stacy says: May 17, 2014

      I grew up in the North so Country Fried Steak was a new treat for me when we moved South. ~Stacy

  3. Kimberly Lewis says: May 17, 2014

    I love your blog! I love Country Fried Steak! Pinned! Thanks for being part of our party. I hope you will swing by on Monday at 7 pm and party with us. We love having you!
    Happy Saturday! Lou Lou Girls

    • Stacy says: May 17, 2014

      Thank you Kimberly.. I love your blog too! C’ya Monday ~Stacy

  4. Tammy @ creativekkids says: May 20, 2014

    I never knew the difference between country fried steak and chicken fried steak! Thanks for that tidbit of info, and it looks really delicious! Thanks for linking up to last week’s Tasty Tuesdays at Creative K Kids. I’ve finally pinned it to the Tasty Tuesday’s board!

    • Stacy says: May 20, 2014

      Thank you Tammy for stopping by. I didn’t know the difference between the two until I moved to the South. These are definitely one of my favorites! ~Stacy

  5. Cheryl says: May 20, 2014

    I’m thrilled to be stopping by to let you know that this delicious recipe received the most clicks on The Yuck Stops Here link party last week! It will be featured on tonight’s party starting at 8 pm ET. Come pouch up your “I’ve been featured” button at Congratulations! HUGS

    • Stacy says: May 20, 2014

      Yay! Thanks for letting me know.. I’ll be sure to pop in tonight. Have a good week ~Stacy

  6. Looks really yummy…comfort food:) pinned. dropping by from pretty pintastic friday linky (thanks for hosting, following now). Have a great weekend:)

    • Stacy says: May 23, 2014

      Thank you for stopping! I appreciate the follow. Hope you have a terrific weekend 🙂

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