This Country Fried Cube Steak Recipe (Chicken Fried Steak) begins with tenderized round steak fried in a flavorful batter that is golden brown, crunchy and crispy with just a little bit of kick topped off with a delicious creamy white country gravy! It pairs beautifully with Homemade Mashed Potatoes, Green and Gold Squash Casserole, BLT Salad with Fresh Basil Dressing, and Buttermilk Biscuits!
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Country Fried Cube Steak Recipe
Last year I re-discovered how delicious and versatile cube steak is! It’s a great, and less expensive, beef dish to serve your family! It makes the BEST Chicken Fried Steak too!
There are a lot of Fried Cube Steak Recipes out there! What makes this one stand out from all the others? The breading! It’s super light and crispy thanks to the addition of the dynamic baking duo…soda and powder! They combine to create the perfect crusty flavorful batter for this round steak recipe. This recipe hails from Allrecipes.com with just a few minor adjustments.
How To Make Country Fried Cube Steaks
Country Fried Steak is generally made with tenderized round steak. If you can’t find cube steak in your local market, you can ask the butcher to tenderize a package of round steaks for you. Ask the butcher to run it twice. Once each direction. If they run it more than twice…you’ll have ground beef! Which isn’t bad…it’s just not great for this recipe!
You’ll need 4 beef cube steaks or about ½ pound. Pound the steaks to about ¼ inch thickness. In a shallow dish place 2 cups of flour in a shallow dish or bowl.
TIP: If the steaks are too large, cut the steaks in half.
In a shallow dish stir together 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon black pepper, and ¾ salt.
In a large measuring cup add 1 ½ cups buttermilk, 1 egg, and ½ Tablespoon Hot Pepper sauce like Tabasco, and 2 colves garlic, minced. Mix with whisk until well combined.
TIP: If you like it “hot” you can spice it up by adding a full Tablespoon of Hot Pepper Sauce. I’m a wimp so I go with ½ Tablespoon! I’m trying to keep my taste buds alive and thriving.
Add the buttermilk mixture to the seasonings and mix until well combined. It will bubble slightly.
Dredge each steak in the flour first. (Gonna powder ’em up a bit!) This helps the batter stick to the steaks.
Now for a little buttermilk bath…spice things up a bit! Carefully dip each floured cube steak in the buttermilk bath making sure both sides are coated.
Now…back to the flour again! I know, seems silly…ya just gotta trust the process! This really creates the most amazing light and crispy breading for these cube steaks.
TIP: Rather than flipping the cube steaks over, pat the flour into the top of the steaks so they are completely coated with dry flour.
TIP: Place the prepared steaks on a baking rack with wax paper or a silicone mat underneath to catch all the drips. This keeps the batter on the cube steaks and makes clean up a breeze!
In a large deep cast-iron skillet OR in a deep electric skillet, heat 3 cups or about 2-3 inches of vegetable oil to 325° degrees. Carefully place each cube steak in the hot oil using tongs.
TIP: Always, ALWAYS lay the steak away from you! This prevents the oil from splashing towards you!
Fry each steak 3-5 minutes per side until golden brown.
Note…A great crispy batter will have bubbly layers like this one has! That’s the baking soda and baking powder doing its “thang”!
Place fried steaks on a plate lined with paper towels to drain.
How To Make Country White Gravy
Carefully drain the fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants, those little bits and pieces…think of them as flavor bombs, as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk ¼ cup of flour into the oil. Scrap the bottom of the pan with a spatula to release solids into the gravy. Stir in 4 cups of milk and raise the heat to medium, bring the gravy to a simmer, and cook until thick, 6 to 7 minutes. Season with garlic salt and pepper.
TIP: The longer the gravy simmers the thicker it will get. If it gets too thick add a little milk to thin.
The round steak is tender and juicy, the breading golden, crispy, and crunchy. This same breading would be fantastic on chicken or pork chops too! Did you know you can tenderize pork chops just like round steak?!! You can and they’re wonderful!
This is a true “Southern” comfort dish! I serve it with thick and chunky homemade mashed potatoes and a big ol’ helping of creamy country gravy! The country girl in me loves white gravy with little crispy bits! it doesn’t get more down home than Classic Chicken Fried Steak! It’s been around for generations and will be around for even more! It’s just that good!
This is a Fantastic Sunday Dinner Recipe! One your whole family will love!
If you love this Country Fried Round Steak you may also love these other delicious family favorite fried recipes!
- Oven Fried Butter Crumb Pork Chops
- Chicken Fried Chicken With Country Gravy
- Classic Fried Fish and Chips
- Crispy Parmesan Oven Fried Chicken Breast
- Fried Pork Chops with Creamy Mushroom Gravy
Thanks for stopping by and Happy Nesting!
- 4 (½ pound) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 egg
- ½ Tablespoon hot pepper sauce
- 2 cloves garlic, minced
- 3 cups vegetable oil
- ½ cup all-purpose flour
- 4 cups milk
- garlic salt and pepper to taste
- Pound the steaks to about ¼ inch thickness. Place 2 cups of flour in a shallow bowl. Stir together baking powder, baking soda, pepper, and salt in a separate bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Place the coated steaks on a baking rack until ready to fry.
- Heat the oil in a deep cast-iron skillet or electric skillet to 325 degrees. Fry the steaks until evenly golden brown, about 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.
- Carefully drain the fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with garlic salt and pepper. Spoon the gravy over the steak to serve.
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Serving Size:1 steak
Amount Per Serving: Calories: 1967Total Fat: 174gSaturated Fat: 17gTrans Fat: 4gUnsaturated Fat: 148gCholesterol: 89mgSodium: 1410mgCarbohydrates: 78gFiber: 2gSugar: 5gProtein: 27g