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Cube Steaks: Make sure to use cube steaks, which are already tenderized cuts of beef. If you don’t have cube steak, you can tenderize round steak yourself by pounding it with a meat mallet.
Temperature Control: Keep an eye on the oil temperature while frying. If the oil is too hot, the coating will burn before the meat is cooked through; if it’s too cold, the coating will absorb excess oil, becoming soggy instead of crispy. Maintaining a medium heat is key to golden-brown perfection.
Gravy Consistency: If your gravy ends up too thick, simply add a splash more milk and whisk until smooth. If it’s too thin, let it cook for a couple more minutes, stirring constantly until it thickens.
Make-Ahead Tip: If you want to save time, you can dredge the cube steaks in advance and keep them in the fridge for up to an hour before frying. Just make sure to let them sit at room temperature for about 10 minutes before frying so they cook evenly.
Crispy Coating: For an extra crispy coating, you can let the dredged cube steaks rest on a wire rack for about 10 minutes before frying. This helps the flour adhere better and creates a crunchier crust.
There’s a reason why Country Fried Steak with gravy is a Southern staple—it’s simply delicious! The combination of tender cube steaks coated in a crispy, seasoned crust and topped with rich, creamy gravy is truly irresistible. This dish is perfect for family dinners, comfort meals, or anytime you're craving something hearty and flavorful. With just a few simple ingredients and some easy steps, you’ll have a meal that’s sure to impress. Whether you’re serving it for a casual weeknight dinner or a special occasion, this classic recipe is guaranteed to be a hit every time!
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