Recipes » Main Dishes » Old Fashioned Country Fried Steak

Old Fashioned Country Fried Steak

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5 from 5 votes
An old deep south classic. Cubed round steak, well seasoned and dredged in flour then fried to a golden brown.
Cook Time 10 minutes
Total Time 15 minutes

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.

Country fried steak is an old deep south classic. Cubed round steak, well seasoned and dredged in flour then 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 afterwards, 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 classic. 

How many times have I seen my Mama cook this? It was a staple on our dinner table when I was growing up. Of course, Daddy always had cows on the farm so we always had beef in the freezer (pork, too).

Nowadays I get all my beef from the grocery store. Too bad those local sources are so scarce now.

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.

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In my opinion chicken fried steak is the dish where 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 hot oil.

How to Make Country Fried Steak

This recipe doesn’t give any measurements because, well, I haven’t ever measured any of it! It’s more of a method where you use as much of whatever you need as you go along. Try it once and you’ll get it.

Pieces of cubed steak on a cutting board.

Cubed steak is simply round steak that the butcher has run through some sort of machine in the meat market that makes cuts all across it. It makes the steak really tender. If necessary, cut your steak into serving sized pieces.

Oil heating in cast iron skillet.

Put about ½ inch of oil over medium-high heat in a heavy cast iron skillet. 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.

Adding seasonings to cubed steak.

Liberally season both sides of the cubed steak with the seasoning salt. I’m using Jane’s Crazy Mixed-Up Salt in the picture, 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.

Dredging the seasoned cubed steak in flour in a pan.

Now, dredge the steak one piece at a time in flour. And we are talking about dredging the steak, not dusting or lightly flouring – dredging.

See the pan at the top left? That’s an 8×8 pan with probably 2 or 3 cups of flour in it. You want enough flour that you can really bury the steak down in it and get flour all in and around that steak.

Massage it a little, rub it around and get it really coated well. Lift it up and give it a little shake, but not much. You want a lot of flour sticking to your steak.

Seasoned, floured cubed steak added to hot oil in a frying pan.

Check the oil to make sure it’s ready. My trick for that is to put the end of a wooden spoon in the oil. If bubbles start coming up around the handle, it’s ready.

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 in the pan at one time, the temperature of the oil falls and then you wind up with steak 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 the steak to cook on the second side.

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.

If you’d like to make a brown gravy to serve with your country fried steak, here’s what you do. Pour out all but about 4 tablespoons of the cooking oil, but keep all the crispies and drippings in the pan. Put the pan back over medium heat and sprinkle in about 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, reduce the heat and cook until thickened. It only takes a few minutes. Taste for seasoning and add salt and pepper as needed.

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Country fried steak covered with gravy on a plate with mashed potatoes and green beans.

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Country Fried Steak

An old deep south classic. Cubed round steak, well seasoned and dredged in flour then fried to a golden brown.
5 from 5 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


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


  • 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.


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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  1. 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.

  2. 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.

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

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

  4. 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.

  5. 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.

  6. 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.

  7. Your recipe for Country Fried Steak calls for Jane’s Crazy Mixed Up Salt. Is this your concoction or a brand of salt?

  8. Lana thanks for the recipe. I have tried this with round steak and cube steak over the years and rarely get it to come out right, its always good but I usually have trouble with the breading adhering to the steak. I am thinking that either the meat has not been “dry enough” as one person commented, or that my temperature has not been hot enough. Everyone always says make sure your oil is hot enough, but I never actually see them say what temperature is hot enough… any suggestions on the correct temp?

    1. Rich – would you believe that I don’t even own a frying thermometer. I guess it’s just experience that tells me when it’s ready.

  9. I like to use morton nature seasoning. My husband hunts so we used cubed venison steak and cream gravy.

  10. I love country fried steak (and chicken fried steak) and haven’t had much of it since moving to Connecticut five years ago. I’m going to make it, AFTER I open all the windows!