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Old Fashioned Country Fried Steak

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5 from 6 votes
Old Fashioned Country Fried Steak is a southern comfort food classic. Cubed round steak is dredged in flour and fried to a golden brown.
Prep Time 5 minutes
Cook Time 10 minutes
Finished country fried steak on a plate with side dishes.

Old Fashioned Country Fried Steak is a southern comfort food classic. Cubed round steak is seasoned, then dredged in flour and fried to a golden brown.

I rarely fry foods these days. After all, it makes a big mess on the stove, the whole house smells for days afterward, and it’s not all that healthy. However, once in a while, I just have to open up some windows, put on a big apron and fry up a batch of Country Fried Steak. It’s another good old southern comfort food classic. 

Finished country fried steak on a plate with side dishes.

I know that there are folks who would call this “chicken fried steak.” Now, I’m no culinary expert, but I believe there is a difference.

In my opinion, chicken fried steak is when the steak is dipped in an egg or egg and milk mixture before flouring and frying. Country fried steak skips the dipping step and simply dredges a well-seasoned piece of cubed steak in flour and then straight into the hot oil.

How to Make Country Fried Steak

Pieces of cubed steak.
  1. If necessary, cut the steak into serving-sized pieces.

Cubed steak is simply round steak that the butcher has processed through a machine that makes cuts through it. It makes the steak much more tender.

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A cast iron skillet with oil in the bottom.
  1. Place a cast iron skillet with about ½ inch of oil over medium-high heat.

It’s a good idea to use a high-heat oil such as peanut oil for this because you want it to get good and hot.

Pieces of cubed steak sprinkled with seasoning.
  1. Liberally season both sides of the cubed steak with the seasoning salt. I typically use Jane’s Crazy Mixed-Up Salt, but you can use Lawry’s or any seasoning salt that you like. Or the traditional, just plain salt and pepper. Whatever you use, be sure to really use it liberally.
Collage illustrating how to dredge the steak.
  1. Now, dredge the steak one piece at a time in flour.

COOK’S TIP – “DREDGING”
When I talk about “dredging” a piece of steak, I don’t mean “dusting” or “lightly flouring.” Notice the pan at the top left. That’s an 8×8 pan with about 2 cups of flour in it. You want enough flour so that you can really bury the steak down in it and get flour all in and around the crevices in the steak. Massage it a little, rub it around, and get it really well coated. Then lift it up and give it a little shake, but not much. You want a good amount of flour adhering to the steak.

Collage showing hot oil on the left and steak frying on the right.
  1. Check the oil to make sure it’s ready. My trick is to put the end of a wooden spoon in the oil. If bubbles start coming up around the handle, it’s ready.
  2. Now, carefully place your prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.

Don’t crowd the pan. If you put too much steak in the pan at one time, the temperature of the oil falls and then you wind up with food stuck to the pan and all that crispy, crunchy goodness stays on the bottom of the pan instead of on the steak where it belongs. Besides, this cooks so quickly that you can easily do it in batches.

Turning steak after cooking the first side.
  1. After 3-4 minutes, check for adequate browning. It should be really good and richly browned. Turn to the second side to cook for an additional 2 to 3 minutes. Remove the steak to a paper towel lined plate and keep warm until serving.
Finished country fried steak on a plate with side dishes.

How to Make Gravy

If you’d like to make a brown gravy to serve with your country fried steak, here’s what you do.

  1. Pour out all but about 4 tablespoons of the cooking oil, but keep all the crispies and drippings in the pan.
  2. Put the pan back over medium heat and sprinkle in about 4 to 6 tablespoons of flour.
  3. Stir and cook until the flour turns a golden brown.
  4. Stir in about 2 cups of water, bring to a boil, reduce the heat and cook until thickened. It only takes a few minutes.
  5. Taste for seasoning and add salt and pepper as needed.

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Recipe

Finished country fried steak on a plate with side dishes.

Old Fashioned Country Fried Steak

Old Fashioned Country Fried Steak is a southern comfort food classic. Cubed round steak is dredged in flour and fried to a golden brown.
5 from 6 votes
Print It Rate It
Course: Main Dishes
Cuisine: Southern, Vintage
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 424kcal
Author: Lana Stuart

Ingredients

  • 2 pounds cubed steak
  • 1 tablespoon Jane’s Crazy Mixed-Up Salt (or other seasoning salt)
  • All-Purpose Flour
  • Cooking Oil

Instructions

  • If necessary, cut the cubed steak into serving sized pieces.
  • Heat about 1/2 inch of oil over medium-high heat in a heavy cast iron skillet.
  • Liberally season both sides of the cubed steak with the seasoning salt. You can use any seasoning salt that you like or just plain salt and pepper.
  • Dredge the steak one piece at a time in flour.
  • Carefully place the prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.
  • Check for adequate browning and turn to the second side to cook for an additional 2 to 3 minutes.
  • Remove steak to a paper towel lined plate and keep warm until serving.

To Make Gravy:

  • Pour out all but about 4 tablespoons of the cookingoil, but keep all the crispies and drippings in the pan.
  • Put the pan back over medium heat and sprinkle inabout 4 to 6 tablespoons of flour.
  • Stir and cook until the flour turns a golden brown.
  • Stir in about 2 cups of water, bring to a boil, reducethe heat and cook until thickened. It only takes a few minutes.
  • Taste for seasoning and add salt and pepper as needed.

Notes

Nutrition Information

Serving: 1 | Calories: 424kcal | Protein: 47g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 136mg | Potassium: 760mg | Calcium: 52mg | Iron: 4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Recipe Rating




39 Comments

  1. 5 stars
    This recipe is simple and tasty, and a lifesaver when you realize too late that you don’t have any eggs or milk!

  2. There’s also a meat press “Fast Cutlet Maker V2”. It flattens the meat and create a cube pattern on it. It’s popular among germany people.

  3. I’ve made this for years, I’m from Ind. and it’s a staple there. The only difference to the way I make this is
    I use milk instead of water. Milk gravy goes with just about everything, sausage, fried chicken, pork chops
    just to name a few of my favorites. There’s nothing better for breakfast than sausage, milk gravy, and biscuits.

  4. maybe this is what I have been doing wrong……………….. dipping it in eggs

    going to try just flour………. yours looks so good

  5. I’m over 70 and have been frying steak like this my whole life. This is also the way I fry chicken. No egg, no milk, no mess Just flour, salt pepper and into the pan. When chicken is done, dump the rest of the flour into the pan for gravy – milk or brown.

  6. I love country fried steak. I grew up on this sort of food and yet at 48 I am only 6lbs over my “ideal” weight. I love good food. I usually have this steak with milk gravy, but it is good either way. Just depends on your craving.

  7. I love Chicken Fried Steak!! If you marinate the cube steaks in buttermilk over night, (discard buttermilk before cooking), add some seasonings to your flour, double dip the cube steaks, (in flour, then buttermilk, then flour) then fry them up, they will be more flavorful. Sorry but your way is just too bland. I from Texas, we like things with a lot of flavor!! :)

    1. You do it perfect just like I do. It’s not bland honey it’s her way just as good. Some don’t like the Buttermilk way this is just another way to do it. if you don’t have buttermilk who cares?? I sure wouldn’t bite this cook she is good. She’s helpful.