🥩 Country-Fried Steak & Pepper Gravy
Ingredients
For the Steak:
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4 cube steaks (about 1½–2 lbs total)
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1½ cups all-purpose flour (divided)
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2 large eggs
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½ cup milk
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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1 tsp salt
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1 tsp black pepper
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Oil for frying (vegetable or canola)
For the Pepper Gravy:
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3 tbsp pan drippings (or butter)
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3 tbsp flour
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2½ cups whole milk
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½–1 tsp freshly cracked black pepper (to taste)
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Salt to taste
Instructions
1️⃣ Prep the Dredging Station
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In one shallow bowl: mix 1 cup flour with garlic powder, onion powder, paprika, salt, and pepper.
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In a second bowl: whisk eggs and ½ cup milk.
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Place remaining ½ cup flour in a third bowl.
2️⃣ Bread the Steaks
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Dredge steak in plain flour.
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Dip into egg mixture.
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Coat in seasoned flour, pressing firmly so it sticks.
For extra crispy coating, repeat egg + flour one more time.
Let coated steaks rest 10 minutes (helps crust stay on).
3️⃣ Fry
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Heat about ½ inch oil in a large skillet to 350°F.
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Fry steaks 3–4 minutes per side until deep golden brown.
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Remove to a wire rack or paper towel-lined plate.
Keep warm while making gravy.
🥛 Creamy Pepper Gravy
1️⃣ Make the Roux
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Pour off excess oil, leaving 3 tbsp drippings in skillet.
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Whisk in 3 tbsp flour.
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Cook 1–2 minutes until light golden (don’t let it burn).
2️⃣ Add Milk
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Slowly whisk in milk.
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Cook over medium heat, stirring constantly, until thick (5–7 minutes).
3️⃣ Season
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Add cracked black pepper and salt to taste.
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If too thick, add a splash of milk.
Serve
Place steak on plate and spoon gravy generously over top.
🍽 Best Side Dishes
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Mashed potatoes
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Buttermilk biscuits
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Green beans
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Corn
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Fried okra
If you’d like, I can also give you:
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A buttermilk-marinated extra tender version
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A Southern crispy double-dip version
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Or a chicken-fried steak with brown gravy variation