Southern Country-Fried Steak with Gravy is the kind of meal that feels like a hug on a plate. Crispy, golden-fried cube steaks smothered in creamy, peppery white gravy—this dish brings all the comfort and flavor of a true Southern classic.
It’s hearty, satisfying, and perfect for those days when only a home-cooked favorite will do. Served with mashed potatoes or biscuits, it’s the kind of meal that fills the kitchen with good smells and brings everyone to the table, hungry and happy.
Why You’ll Love This Recipe
This Southern Country-Fried Steak is the ultimate comfort food. It’s hearty and flavorful with a perfectly seasoned, crispy crust on the outside and juicy, tender steak on the inside.
The homemade gravy is creamy and rich, with just enough black pepper to give it that Southern kick. It’s surprisingly easy to make at home—no need to wait for a trip to your favorite diner.
From picky eaters to traditional food lovers, this dish is a guaranteed crowd-pleaser.
What You’ll Need
For the Steak:
- 4 cube steaks (about 1½ lbs total)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ¼ cup milk
- Vegetable oil (for frying)
For the Gravy:
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- Salt and black pepper to taste
- Optional: pinch of cayenne for heat
Pro Tips
- Use cube steak—it’s budget-friendly and naturally tenderized.
- Double dredge the steak for an extra crispy coating.
- Let the coating rest for 5–10 minutes before frying to help it stick.
- Don’t crowd the pan—fry in batches for even browning.
- Whisk gravy constantly to avoid lumps and achieve silky smoothness.
Tools You’ll Need
- Cast iron skillet or heavy-bottomed pan
- Tongs
- 2 shallow bowls (for dredging)
- Whisk
- Meat thermometer (optional)
- Paper towels for draining
Substitutions & Variations
Gluten-Free: Use gluten-free flour for dredging and in the gravy.
Spicy Version: Add cayenne or hot sauce to the egg wash or gravy.
Buttermilk Option: Use buttermilk instead of regular milk in the egg wash for extra tang.
Herb Gravy: Add fresh thyme or parsley to the gravy for added depth.
Lightened-Up: Use less oil and pan-sear instead of deep-frying.
Make-Ahead Tips
- You can season and bread the steaks ahead of time and refrigerate until ready to fry (up to 4 hours).
- Gravy can be made in advance and gently reheated with a splash of milk.
- Leftover steak can be stored and reheated in the oven for best texture.
How to Make Southern Country-Fried Steak with Gravy
Step 1: Set Up Your Dredging Station
In one bowl, whisk eggs and milk. In another, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Step 2: Dredge the Steaks
Dip each cube steak into the flour, then the egg mixture, then back into the flour. Press to coat well. Let sit for 5–10 minutes while the oil heats.
Step 3: Fry the Steaks
Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once hot, add steaks and fry 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
Step 4: Make the Gravy
Pour off all but 3 tablespoons of oil from the skillet. Add flour and whisk constantly for 1 minute. Slowly add milk, whisking until smooth and thickened. Season with salt and lots of black pepper.
Step 5: Serve
Place steaks on plates and pour gravy generously over the top. Serve with mashed potatoes, biscuits, or your favorite sides.
Leftovers & Storage
- Refrigerate: Store leftover steak and gravy in separate airtight containers for up to 3 days.
- Reheat: Reheat steak in a skillet or toaster oven to keep the crust crisp.
- Freeze: Breaded but uncooked steaks can be frozen and fried directly from frozen (add 1–2 minutes per side).
- Gravy: Reheat on the stove with a splash of milk and whisk until smooth.
Crispy, Creamy, and Southern to the Core
This Southern Country-Fried Steak with Gravy is pure comfort food—the kind of dish that brings everyone to the table with a smile. It’s a little crispy, a little creamy, and totally nostalgic.
Whether it’s your first time making it or you’re recreating a family tradition, this recipe will warm hearts and fill bellies every single time.
Tried it? Leave a comment and let me know how it turned out—or share what you served it with for the perfect Southern meal!