Country Fried Steak is a classic southern dish, and this version is more tender than most. It can be topped with gravy or eaten in all its crispy deliciousness as is.
Country Fried Steak or Chicken Fried Steak?
In all honesty, when I was growing up Mama called it simply “cube steak“, and it was one of my Daddy’s favorite meals.
All are different names for the same basic, homestyle southern meat. The butcher has typically cubed it at the store, but you can buy a cubing machine and do it at home.
The indentations left by the machine are little “cubes” and that’s where the name comes from. It’s a method of taking a cheaper, less tender cut of steak and tenderizing it.
Gravy or Not?
Chicken Fried Steak is typically served with gravy and we like it that way too, but it is darned tasty left crispy.
If you want to make gravy you’ll use the pan drippings left behind after the steak is cooked. Then follow our easy recipe for how to make gravy. You’ll then have yourself one classic plate of southern food.
Our favorite cuisine (and maybe yours too if you’re reading this) is detailed in Southern Food: Then & Now. Be sure to check that out too.
#1 Tip for Tender Country Fried Steak
This one is actually a tip that came from my mother-in-law. She is the guru behind one of our top recipes around here – Cornbread Dressing (Southern Style), so you know she’s an expert in this stuff.
Rather than picking up steak in the meat department that has already been cubed choose your own. It doesn’t have to be an expensive cut – we like sirloin best of all.
Then ask the butcher to cube it, one time. If you don’t specify they may run the meat through the cubing machine twice, resulting in steak that’s almost falling apart. One time through with sirloin steak is absolutely perfect!
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A few more tips for your country fried steak:
- Be sure the oil is hot before adding the first steak
- Add the steaks gradually, allowing the temperature of the oil to recover between each addition
- Use a seasoned salt (we like Lawry’s)
- Don’t forget to get the butcher to cube the steak of your choice.
- Top it with gravy made with the pan drippings from cooking the steak
Country Fried Steak Recipe: The South’s Best
Ingredients
- 1½ pounds cubed beef steak approximate weight
- 1/2 cup all purpose flour
- 1 teaspoon black pepper
- 1 teaspoon seasoned salt recommend Lawry's seasoning salt
- 1 cup vegetable oil enough to be about 1/2 inch deep in skillet
Instructions
- Sprinkle steaks with salt and pepper and then dredge in flour on both sides.
- Heat oil to medium.
- Add steaks to oil one at a time slowly. Allow time for heat to recover between steaks.
- Cook 5-7 minutes on one side, or until golden brown and then turn. Cook an additional 4-5 minutes and remove to absorbent paper for draining.
- Serve with gravy made from pan drippings.
Notes
Southern Food Classics
Easy Buttermilk Biscuits 
Charleston Chewies 
Crispy Fried Pickles 
Easy Dirty Rice 
Southern Style Vegetable Beef Soup 
Easy Shrimp Etouffee 
Shrimp and Grits 
Creamed Corn 
Apple Pecan Cheesecake
Oooh this is a great tender version! And heck yes to adding the gravy.
Yup, we love gravy too!
This recipe is amazing! So juicy and tons of flavor.
Thanks for stopping by Matt!
This sounds like such a tender and delicious dish – I can’t wait to give it a try!
Hope you enjoy!
This looks so delicious and full of flavor! My hubby and son are going to be all over this recipe! So excited to try this!
Thanks, Beth! Hope they love it.
This is such a delicious recipe. It’s going on my rotation!
Thanks, Beth!
Honestly, what’s the point of cubing a sirloin steak? The whole point of that is to tenderize a less expensive cut. Not being a stick in the mud, but sirloin? If you’re feeding a family, that could get pretty pricy. Recipe looks good. Seems like the way my grandma taught me. Maybe some spices in the dredge. Cheers and happy cooking!
Thanks for your comments, Lisa. Sirloin is a mid-range steak in terms of price and tenderness. We just want you to have the best experience with your country fried steak, and if you prefer using an even less tender and expensive piece of meat, by all means go for it. Still, choosing your steak and then getting the butcher to cube it will give you more control. As far as the spices, we like to use the seasoning salt and pepper directly on the steak and then flour, but if you like to mix it with the flour that would be good too. We are all about flexible recipes around here.
This sounds and looks just like what my mom called “pan fried steak” when I was a kid. I remember going with her as a kid, we went to the BUTCHER to get our meats. I’m going to make this after going and getting the sirloin steak I pick out tenderized one time. Thanks for so many great recipes!
Funny how many different names we give to the same dish, isn’t it? Enjoy!
Yum Yum! That looks soooo good! Definitely brings back memories- I agree with your dear dad… that is probably at the top of my favorite southern meals.
We love bringing back good memories.
This looks so good! A great dinner with some mashed potatoes, gravy and broccoli.
Yes, Indeed!
I can’t believe country fried steak is so easy! I made this and it was delish! I”ll be making it again and again for sure!
Awesome! Thanks for leaving us a comment and a rating, Jenn!
Country fried steak is always such a huge hit and enjoyed here! My family and I love love loved this recipe especially my picky son! Such a delicious and very flavorful meal. Can’t wait to make this again!
Thanks for letting us know and taking the time to leave a star rating!
What a delicious way to serve steak, and that gravy looks amazing.
Thank you, Dannii!
This country fried steak reminds me of my childhood. This was exactly the recipe I was looking for!
That’s great to hear. Thanks, Emily!