Introduction
There’s nothing quite like Chicken Fried Steak with Gravy to turn an ordinary evening into a Southern-style celebration. Picture this: tenderized cube steaks dredged in seasoned flour, fried until golden and crispy, then drenched in a silky, peppery white gravy that pools around every edge. The first time I made this dish was on a rainy Sunday afternoon—my kitchen filled with the crackle of oil and the irresistible aroma of garlic and onion powder. My family gathered around the stove, forks in hand, marveling at how such simple ingredients could taste so luxurious.
Unlike fancy restaurant entrees, this recipe relies on pantry staples—flour, eggs, buttermilk, and milk—yet delivers an indulgent flavor that rivals any steakhouse. It reminds me of the beloved Buttermilk Fried Chicken we featured earlier on this blog, but swaps poultry for beef, creating a heartier, protein-packed main course. Whether you’re feeding a hungry crowd or treating yourself to a soul-warming meal, this Chicken Fried Steak with Gravy brings restaurant-quality comfort right to your table. Let’s dive into why you’ll love it and how to master every step.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Crispy, golden-brown steak meets rich, creamy gravy in every bite.
- Simple Ingredients: Uses common pantry items—no fancy spices or equipment needed.
- Crowd-Pleaser: Generous portions of protein and gravy satisfy even the hungriest appetites.
- Beginner-Friendly: Step-by-step dredging and frying techniques make perfect results easy.
- Hands-On Fun: Frying and whisking the gravy add an interactive, rewarding cooking experience.
Ingredients
For the Steak
- 4 (6 oz / 170 g) beef cube steaks
- Salt & freshly ground black pepper, to taste
- 1 cup (120 g) all-purpose flour, divided
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
For Frying
- Vegetable oil (or canola oil), enough to coat skillet bottom (~½ in)
For the Gravy
- 2 Tbsp unsalted butter (30 g)
- 2 Tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- Salt & pepper, to taste
- Optional: 2 Tbsp cornstarch mixed with 2 Tbsp cold water for extra-thick gravy
Step-by-Step Instructions
- Tenderize & Season the Steaks
- If needed, place each cube steak between two sheets of plastic wrap and gently pound with a meat mallet until about ¼ in thick.
- Season both sides of steaks generously with salt and pepper.
- Prep the Breading Station
- Bowl 1: In a shallow dish, whisk together ½ cup flour, garlic powder, onion powder, and smoked paprika.
- Bowl 2: In a second dish, whisk eggs and buttermilk until smooth.
- Bowl 3: Place the remaining ½ cup flour in a third dish.
- Dredge the Steaks
- One at a time, coat each steak in the seasoned flour (Bowl 1), shaking off excess.
- Dip into the egg-buttermilk mixture (Bowl 2), letting excess drip off.
- Dredge again in plain flour (Bowl 3) for a thick, even crust.
- Set dredged steaks on a wire rack while you heat the oil.
- Fry the Steaks
- In a heavy skillet (cast iron ideal), heat ½ in oil over medium-high heat until shimmering (about 350 °F / 175 °C).
- Carefully place steaks in the hot oil (do not overcrowd). Fry 3–4 minutes per side, until deeply golden and crisp.
- Transfer cooked steaks to a plate lined with paper towels or a wire rack to drain.
- Remove Excess Oil
- Carefully pour off all but 2 Tbsp of oil from the skillet (reserve for gravy). Lower heat to medium.
- Make the Gravy
- Add butter to the skillet; once melted, whisk in 2 Tbsp flour. Cook 1–2 minutes, whisking constantly, until the raw flour smell disappears and the roux turns pale golden.
- Gradually pour in milk, whisking vigorously to prevent lumps.
- Bring to a gentle simmer; cook 3–5 minutes until the gravy coats the back of a spoon.
- If you prefer thicker gravy, stir in cornstarch slurry and simmer 1 minute more.
- Season with salt and generous black pepper to taste.
- Serve
- Arrange steaks on plates or a large platter.
- Ladle creamy gravy over each piece, allowing it to pool around the edges.
- Optionally garnish with chopped fresh parsley.
Serving Suggestions
- Mashed Potatoes: Spoon extra gravy over buttery mashed potatoes for a classic pairing.
- Buttered Corn: Sweet corn kernels tossed in butter and herbs balance the richness.
- Green Beans Almondine: Crisp-tender green beans with toasted almonds add freshness.
- Biscuits: Flaky buttermilk biscuits make perfect vessels for soaking up gravy.
- Coleslaw: A tangy, crunchy slaw cuts through the creamy sauce with brightness.
FAQs
- What’s cube steak?
Cube steak is a tenderized cut of beef, usually top round or top sirloin, pounded to tenderize. It cooks quickly and crisps nicely. - Can I use chicken instead?
Yes—swap cube steak for thin chicken cutlets and follow the same dredging and frying steps for “chicken fried chicken.” - How do I prevent greasy steaks?
Ensure oil is hot enough before frying (steaks should sizzle on contact). Drain cooked steaks on a wire rack rather than paper towels to maintain crispness. - Why did my gravy lump?
Lumps form when milk is added too quickly. Pour milk slowly while whisking constantly to create a smooth gravy. - Can I make gravy ahead?
Prepare the roux and milk base ahead, cool completely, and refrigerate. Reheat gently, whisking in more milk if needed to reach desired consistency.
Nutrition Facts (per serving, serves 4)
- Calories: 550 kcal
- Protein: 32 g
- Carbs: Thirty-five g
- Fat: 32 g
- Fiber: 1 g
- Sodium: 780 mg
Recipe Tips
- Even Coating: Shake excess flour from steaks before dipping in egg to ensure a thick, uniform crust.
- Oil Temperature: Use a thermometer or drop a pinch of flour—if it sizzles, the oil is ready.
- Rest Before Serving: Let fried steaks rest 2 minutes on a rack so steam doesn’t soften the crust.
- Gravy Variations: Stir in sautéed mushrooms or caramelized onions for extra depth.
- Make It Gluten-Free: Substitute all-purpose flour and cornstarch with a gluten-free blend.
Conclusion
Chicken Fried Steak with Gravy transforms humble cube steaks into a soul-warming feast perfect for family dinners or weekend indulgences. The contrast of a crispy crust and silky, pepper-spiced gravy makes every bite memorable. Ready in under an hour, this Southern favorite brings big-flavor comfort straight to your table.
For more Southern-style recipes and tips, check out the Pioneer Woman’s guide to classic chicken fried steak and Southern Living’s collection of homemade gravy recipes. Enjoy this hearty favorite—and happy cooking!