This Southern Country Fried Steak recipe is a prime example of classic Southern comfort food. This recipe results in cubed round steak that’s seasoned, coated, and fried to a perfect golden brown. I’ll also guide you through making pan gravy to serve alongside.
I rarely fry foods these days. After all, it makes a big mess on the stove, the whole house smells for days afterward.
However, once in a while, I just have to open up the windows, put on a big apron, and fry up a batch of Country Fried Steak. It’s another good old Southern comfort food classic.
I know that there are people who would call this “chicken fried steak,” but that’s a different recipe! Chicken fried steak is when the steak is dipped in an egg or egg and milk mixture before being floured and fried.
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. Keep reading to find out exactly how to do it!
Recipe Snapshot: Southern Country Fried Steak
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Primary Ingredients: Cubed steak, flour, cooking oil
Skill Level: Easy
DO MORE WITH CHATGPT
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Wow, yummy! I have zero confidence in the kitchen, even though I’m responsible for all meals. Simple ingredients with great tips and explanation. Even my gravy was delicious and perfect! Thank you for this!“
— Nancy
“I have lived in the South for over 10 years, and I am weak in the knees for your country fried steak.“
— Rachel J
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Cubed steak — This is round steak that the butcher has processed through a machine that makes cuts through the meat, making the beef much more tender.
- Seasoning Salt — Jane’s Krazy Mixed-Up Salt is my preference for a seasoning salt mix. You can, of course, use Lawry’s or any brand that you prefer.
- All-purpose flour — For dredging the steak.
- Cooking oil — I recommend peanut oil for any fried food recipe. It can withstand higher temperatures without burning.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on pages 186-187 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Country Fried Steak
STEP 1. If necessary, cut the steak into serving-sized pieces.
STEP 2. Place a cast iron skillet with about ½ inch of oil over medium-high heat.
STEP 3. Liberally season both sides of the cubed steak with the seasoning salt.
Pro Tip
I use a seasoning salt blend for this recipe, but the traditional seasoning is just plain salt and pepper. Whatever you use, be sure to apply it liberally.
STEP 4. Dredge the steak one piece at a time in flour.
STEP 4. (continued)
Want to save this?
I'll email this post to you, so you can come back to it later!
What is “Dredging?”
👉 When I talk about “dredging,” I don’t mean “dusting” or “lightly flouring.” Notice the dish above. That’s holding about 2 cups of flour. You want enough flour so that you can really bury the meat down into it and get flour all in and around the crevices. 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 surface.
STEP 5. 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.
STEP 6. Now, carefully place your prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.
STEP 7. After 3-4 minutes, check for adequate browning. It should be really nice 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.
Pro Tip
When frying steak (or anything, for that matter), don’t crowd the pan. If you put too much in the pan at once, 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 meat where it belongs. Besides, this cooks so quickly that you can easily do it in batches.
How to Make Homemade Pan Gravy
If you’d like to make a brown gravy to serve with your steak, here’s what you do.
STEP 1. Pour out all but about 4 tablespoons of the cooking oil, but keep all the crispies and drippings in the pan.
STEP 2. Put the pan back over medium heat and sprinkle in about 4 to 6 tablespoons of flour.
STEP 3. Stir and cook until the flour turns golden brown.
STEP 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.
STEP 5. Taste for seasoning and add salt and pepper as needed.
Pro Tip
This method for making pan gravy works with any fried meat, such as fried chicken or pork chops.
How to Serve
I typically serve this with mashed potatoes and old fashioned green beans. It’s also delicious with these Old Fashioned Copper Pennies on the side. And, of course, buttermilk biscuits are always appropriate!
How to Keep the Leftovers
Any leftovers can be kept for up to 4 days in the refrigerator. Reheat in the microwave or in a low oven until warmed through.
Questions and Answers: Country Fried Steak
- Where can I find Jane’s Krazy Mixed-Up Salt?
Jane’s Krazy Mixed Up Salt can be found at most grocery stores and is also available on Amazon or through the brand’s website. - Can I use a different cut of steak for country fried steak?
For this recipe, you will want to stick with cubed round steak. - What can I use if I don’t have a cast iron skillet?
I really recommend using a cast iron skillet if you can, but if you don’t have one, your next best option would be to fry it in an electric skillet.
More Traditional Southern Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Southern Country Fried Steak
Ingredients
- 2 pounds cubed steak
- cooking Oil
- 1 tablespoon Jane’s Crazy Mixed-Up Salt (or other seasoning salt)
- all-purpose flour
Instructions
- If necessary, cut the cubed steak into serving sized pieces.2 pounds cubed steak
- Heat about 1/2 inch of oil over medium-high heat in a heavy cast iron skillet.cooking Oil
- 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.1 tablespoon Jane’s Crazy Mixed-Up Salt
- Dredge the steak one piece at a time in flour.all-purpose 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
- When frying, don’t crowd the pan. If you put too much in the pan at once, 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 meat where it belongs.
- Any leftovers can be kept for up to 4 days in the refrigerator. Reheat in the microwave or in a low oven until warmed through.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Absolutely amazing. ALL THREE of my children ate it and liked it!!!
I’ve never known anyone who didn’t like this recipe, Lizzie. So glad your children enjoyed it!
Just like my fathers! Delicious!
Just like granny used to make! I had no idea others made brown gravy with water. Love your site and your easy to follow directions.
Yes, I’ve always made gravy with water I guess because my mother and grandmothers did it that way. I don’t care for milk gravy at all as I find it too “heavy.”
I can’t wait to try this! I just recently found out how good country fried steak is! (Not sure how I’ve never had it in almost 50 years!) Growing up, my mom a lot of times would make her gravy with water & it was called Poor Man’s gravy. I personally prefer using milk though. I planned to make this tonight, but I don’t have cubed steak, I just have hamburger. I’m going to attempt to make it with what I have. I’ll let ya know how it turns out.
It sounds like you’re going to try making the recipe with hamburger instead of cubed steak? If so, you’ll end up with hamburger steaks and gravy, not country fried steak.
Yes, I tried it with hamburger patties that I flattened. It actually turned out quite well. My husband said it was flavorful & great for my first time & my 10 year old picky daughter ate it & liked it too. It was a bit of a pain making sure the burger patties didn’t fall apart when I dredged them in flour, but luckily, I have a really wide spatula. I followed your recipe exact, with the exception of using burger instead of cubed steak. Although it actually turned out well, I have decided I will use cubed steak next time.
Great! I’m glad it worked out, but this recipe is meant to be used for cubed steak.
Wow, yummy! I have zero confidence in the kitchen, even though I’m responsible for all meals. Simple ingredients with great tips and explanation. Even my gravy was delicious and perfect! Thank you for this!
Nancy, you just don’t know how happy it makes me to hear that my recipe helped you in your kitchen. Comments like yours make all the work of blogging worthwhile!
Hi Lana. Whether it be beef, pork or venison, this is our favorite method to prepare cubed meat. This is also our favorite method for beef or venison liver. We are having liver with onion gravy, rice, steamed okra and biscuits for supper. Just put the liver in the milk to soak. Lana, sharing your Southern kitchen expertise is so sweet. Bless Your Heart!
My pleasure, Sharon!
Terrible. Flour just boiled under the almost 1/2” of oil. I ended up dumping 1/4 oil but no breading left on steaks. I’ll do it differently next time.
Your oil wasn’t hot enough.
Although I love eating this dish occasionally, I’ve never fixed it at home. This recipe was very good and my husband and I enjoyed it. Thank you for sharing.
I’m so glad you enjoyed it, Glinda!
Did you brown the flour in 4 Tbsps of the leftover oil plus the bits? 1/2 inch of oil sounds like too much.
Yes. The instructions say “Pour out all but about 4 tablespoons of the cooking oil, but keep all the crispies and drippings in the pan.”
Can I use round steak
You will need cubed steak for this recipe. Round steak (without being cubed) is too tough for this technique.
I am craving this!
It really is one of those things that you simply must have on occasion. Just open a window and fry some!
This recipe is simple and tasty, and a lifesaver when you realize too late that you don’t have any eggs or milk!
Thanks, Ashlynn! I’m happy you like it!
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.
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.
maybe this is what I have been doing wrong……………….. dipping it in eggs
going to try just flour………. yours looks so good
How do. U make the gravy? Will try this receipe..yum..
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.
I like my gravy to be a deep brown. I seem to either under brown or burn. Any tips?
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.
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!! :)
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.
thank you
Your recipe for Country Fried Steak calls for Jane’s Crazy Mixed Up Salt. Is this your concoction or a brand of salt?
It’s a brand name. You can use any seasoned salt that you like or just simply salt and pepper.
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?
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.
when the oil bubbles around a wooden spoon, it’s ready. don’t touch the pan with the spoon.
Gonna try this tonight yes indeed
I like to use morton nature seasoning. My husband hunts so we used cubed venison steak and cream gravy.
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!
My Hubby will be thrilled if I master this recipe for him! I wish I had been able to make it for my daddy! It was his number one go to on any restaurant menu!
Good luck, Sarah. It’s really, really easy and I’m sure you’ll do fine. I’d love to know how it works out for you.
Oh this sounds and looks so delightful! I haven’t had country fried steak in forever… I think I might just need to make this stat!
I have always loved chicken fried steak, but my mother is from out West, and so it was something we had to get in restaurants. Who knew it was so easy! We had some friends over Sunday before last, and I fed 12 people chicken fried steak for about $15.00 total. Cheap and delicious. Thank you, Lana!
It’s very important to ensure your steaks are very dry prior to dredging in flour, otherwise the liquid between the meat and flour will turn to steam and won’t allow the crust to adhere to the meat during cooking. I’ve always made mine with milk/pepper gravy and rice. If ever I’m on death row, this will be on the menu for my final meal!
I make this quite a bit, partly because cube steak is so affordable. My mistake has been not dredging enough and not getting my oil hot enough. Thanks for the tips!
I have eaten steak cooked like this all my life and didn’t know anyone could ever think it was not good for you. Another version to this steak is (steak fingers). Do everything the same, except when you are flouring the steak cut it into strips about 2 inches wide and 4 to 6 inches long, then roll it. Just mash down and roll it like you would a bread stick. Then fry. Make white or brown gravy and dip as you are eating. (finger food is good for you).
I really appreciate being able to print out a “printable” page for my recipe files. This is too easy not to try tonight!
I’m happy to provide those printable pages for anyone who wants them. So much simpler than trying to print directly from the blog, isn’t it? Hope your country fried steak turns out good. Let me know if you enjoy it!
I have never had country fried steak too. It sounds delicious!
Looks great! I’ve seen the mixed up salt more often. Is it any good?
We like it very much. I use it on lots of different things – meats, veggies, even salad. I think you’d be very pleased with it.
Oowweee NanaLana! I have lived in the South for over 10 years and I am weak in the knees for your country fried steak. The man in my life is a FL boy so thanks so much for sharing your family’s traditional method. I think he’s gonna love it!
This looks great and makes me think of the many times that I have prepared this. Little did we know that fried foods would kill us. When I eat anything fried now I feel guilty for at least an hour, maybe 15 or 20 minutes.
i’m with u here, i rarely do frying just to avoid the mess in the kitchen. but sometimes i just cant resist a perfect recipe like this one.
I LOVE country fried steak. My husband does not, so I do not get to ever enjoy it…Oh. how I wish I could have some now…
I had country fried steak once several years ago. It was sooo good. i wish I was having this for dinner.
Being from Western Canada, I’ve never had country fried steak – but I’d like to try it sometime!
It’s the best with Country Gravy, and side of Mashed potatoes, and Corn and a wonderful Salad. It’s really expensive in a restaurant here. I have made this forever, and mine is better than anyplace I’ve ever gone. Always make your gravy yourself. Make it you’ll be so happy I use Lawry’s seasoning salt also. My husband doesn’t care for gravy, but he loves this dinner with gravy. This cook loves this site.
Thank you so much for this receipe !! I never could figure out why my batter always stuck to the bottom and when the oil get over the meat the flour tends to disintegrate?? Maybe my oil was not hot enough?? Well imma try your way tonight and see??? wish me luck!!