Skip to content

Country Fried Steak Recipe With Cube Steak

    Country Fried Steak Recipe with Cube Steak

    This beloved classic in American cuisine promises a crispy, golden-brown exterior that encases tender, juicy steak. This recipe’s journey is a way of heart, and it’s a heart of the southern comfort food with this country-fried steak recipe featuring cube steak. This recipe for country-fried sirloin, which calls for tender cube sirloin, incorporates the hearty flavors of a traditional southern favorite.

    The cube steak is generously coated with a seasoned flour mixture and then pan-fried to perfectly cooked, resulting in a satisfying crunch that gives way to a savory, delicious bite. This recipe serves with creamy homemade gravy, mashed potatoes, and perhaps a side of collard greens; this country-fried steak is a testament to the down-home, hearty flavors that define southern cooking.

    Country Fried Steak Recipe With Cube Steak

    This country-fried steak recipe with cube steak is the heart of Southern comfort food. This recipe is very delicious and nourishing food. This cube steak is mixed flour-coated steak and then pan-fried for a satisfying crunch that gives way to a savory, delicious bite. In this article, we’ll explore a delightful country fried steak recipe with cube steak for country fried steak using cube steak for a comfortable cuisine experience.


    • Preparation Time: 30 minutes
    • Cook Time: 10 minutes
    • Total Time: 40 minutes
    • Servings: 4 people


    To make this classic dish, gather the following ingredients:

    • Cube steak
    • All-purpose flour
    • Salt and pepper
    • Garlic powder
    • Paprika
    • Buttermilk
    • Vegetable oil


    • Place steaks between 2 layers of plastic sheet and pound to a thickness of 1/4 inch.
    • Place 2 cups of flour in a deep bowl.
    • Mix baking powder, baking soda, 1 tsp pepper, and 3/4 tsp salt in a second deep-depth bowl. Add buttermilk, egg, tabasco sauce, and garlic; stir to mix.
    • Heat shortening in a deep cast-iron pan to 325 degrees F (165 degrees C). Replace a wire rack with a parchment paper sheet.
    • While the shorting is heating, dredge a steak in flour to coat and shake off extra. Soak into buttermilk batter: lift so extra batter drips back into the deep bowl. Apply pressure in flour again to coat both sides thoroughly. Add breaded steak on the wire rack and repeat to bread the remaining steaks.
    • Fry Steaks, in batches if necessary, till evenly golden brown, 3 to 5 min on each side. Take off steaks to a paper towel plate to drain. Cover with foil to keep reheat while you make the gravy.
    • Drain fat from the pan, reserving 1/4 cup of the liquid and as many solid remnants as possible.
    • Back to the pan to medium-low heat; add the reserved oil. Mix the remaining 1/4 cup flour into the oil. Drag the bottom of the pan with a spatula to release solids into the gravy.
    • Stir in milk, lower the heat to medium, and bring the gravy to a simmer. Cook, stirring often, till thick, 6 to 7 minutes—season with kosher salt and pepper.
    • Add steaks on a platter and pour gravy over top.

    Tips For Country Fried Steak Recipe With Cube Steak

    Preparing a delicious country-fried steak using cube steak requires some attention to detail. Here are a few tips to ensure your dish turns out perfectly:

    • Look for a cube steak that is fresh and well-marbled; choose a high-quality cube steak for the perfect dish. This will contribute to the crispiness and flavor of the final dish.
    • Before starting the recipe, use a meat mallet; that is, pound the cube steak gently. This supports breaking down the muscle fibers, resulting in a more flavorful steak.
    • Don’t be shy when seasoning the flour mixture. The steak is relatively mild in flavor, so a little salt, pepper, garlic pepper, and paprika will enhance the taste.
    • After lightly coating the steak in the flour mixture, let it soak in buttermilk for about 15 minutes. This step adds tanginess, moisturizes, and helps the coating stick better to the meat.
    • It’s crucial to fry the steak in oil at the right temperature (around 350°F or 175°C) for Country Fried Steak Recipe with Cube Steak. When the oil is too hot, the flour coating will cook quickly, leaving the inside undercooked. If the oil is not hot enough, the steak will become greasy.
    • If needed, fry the steak in batches to ensure that each piece has enough space to cook evenly. Overcrowding the pan leads to uneven browning and steamed rather than crispy results.
    • After frying, allow the cooked steak to rest on a paper towel-lined plate. This helps to drain excess oil and allows the coating to set and become crispier.
    • The drippings from frying the steak make a rich and flavorful gravy. Be sure to whisk while adding the flour and milk to avoid lumps. Adjust the thickness of the sauce by cooking it longer or adding more milk as needed.
    • Country fried steak is best enjoyed after cooking while the coating is still crispy and the gravy is warm. For a complete meal, serve it with your favorite sides, such as mashed potatoes.
    • While the classic recipe is delicious, feel free to add your twist. You can incorporate additional spices or herbs into the flour mixture or try different seasonings in the gravy to suit your taste preferences.


    • Place the fried steak on a serving plate, and let the excess gravy drip off.
    • Pour the gravy over the country-fried steak and let it soak into the crispy coating.
    • For a balance of color and freshness, Garnish the dish by sprinkling chopped parsley.

    How To Keep Leftovers Country Fried Steak Recipe With Cube Steak?

    Repurposing leftover cube steak from country-fried steak is an excellent method to re-savor this delectable dish. The following are some guidelines for safely storing and reheating leftovers:

    • Let the leftover country-fried sirloin cool to room temperature before refrigeration. 2 hours is the maximum time it should be left at room temperature to inhibit bacterial issues.
    • Divide into portions a large quantity of leftovers into smaller portions, equivalent to the size of an entree. This aids in quality preservation and facilitates the reheat of only the amount required.
    • Strictly encase the residual country-cooked steak in plastic wrap or foil made of aluminum, or place it in an airtight container. It can be refrigerated for a maximum of 3 to 4 days.
    • Before storing the container in the refrigerator, Check the label with the date to track when the leftovers were prepared.
    • Reheating the prepared to consume the remnants, you have several options for reheating them:
    • Warm the oven to 370 f (175 C) to prevent the steak from drying; add it on a baking sheet and cover it with foil. Warm for about 10 to 15 minutes or till thoroughly heated.
    • Add a little butter or oil to a pan over a medium-low flame. Adjust and reheat the steak, rotating it occasionally to ensure it is even heating.
    • When time is of the essence, one may use the microwave. Cover the steak with a moistened paper towel to retain moisture and place it on a microwave-safe plate. Heat the steak in 20-30-second increments or till it reaches the desired temperature.
    • It is advisable to prepare fresh sides, adding mashed potatoes, gravy, or vegetables to complement the leftover sirloin while it is being reheated. This flavorful dish is a satisfying meal for dinner.
    • To guarantee the safety of leftovers for consumption, preheat them to an internal temperature of I65 F(74 C). Before serving, inspect the remaining items to identify any indications of decomposition, including an offensive odor or an abnormal consistency.

    In conclusion, country fried steak with cube steak is an easy comfort food that brings together tender beef, crispy coating, and creamy gravy. Serve it alongside steamed vegetables and creamy mashed potatoes for a complete and satisfying meal. Country-fried steak will surely delight your taste buds and warm your soul, whether it’s a special occasion or a simple weeknight dinner.

    Thank you for reading….

    Leave a Reply

    Your email address will not be published. Required fields are marked *