Southern-Style Country Fried Steak and Gravy is southern comfort food that has many names including Chicken Fried Steak and Southern Fried Steak. Country Fried Steak most often starts with cube steak, which is a round steak that’s been tenderized. Other steak cuts can be used like New York strip steak which has been pounded out and tenderized.
Preheat oven to 200°- 250°F (your lowest oven setting)
Beat eggs and milk in a pie pan, set aside
In another pie pan mix all dry ingredients together
Season the meat with salt and pepper
Dredge in flour, shake off excess
Dredge in egg, shake off excess
Dredge in flour again, shake off excess
Place on a plate or baking pan and allow to rest for 15 to 20 minutes before cooking.
Heat enough oil to cover the bottom of a 12 inch cast iron skillet over medium-high heat. Sprinkle a couple of drops of water into oil, if water pops the oil is ready to fry. Place a couple of pieces of meat in skillet, cook approximately 3-5 minutes per side or until golden brown
Remove from oil, place on a wire rack set on a baking pan, place in pre-heated oven to keep warm until all meat is cooked
For the Sawmill Gravy
After you fry your steaks drain all remaining oil retaining 3-4 tablespoons to make a Roux, retain some of the bits and pieces from the bottom of the pan.
Whisk the flour into the oil and cook over low heat for 5 minutes.
Whisk in milk a little at a time.
Return to medium-high heat and stir until gravy starts to thicken.
Make sure to scrape the bits off the bottom as you are stirring
Add salt and pepper to taste.
For a gluten-free country fried steak and gravy, replace the all-purpose flour with a gluten-free flour blend.
Country Fried Steak
Amount Per Serving (1 g)
Calories 397Calories from Fat 207
% Daily Value*
Saturated Fat 7g35%
Vitamin A 253IU5%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 7µg7%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.