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Country Fried Steak with Sausage Gravy

A classic Southern comfort dish featuring tenderized beef steaks coated in a seasoned, crispy breading, pan-fried to golden perfection, and smothered in a rich, peppery sausage gravy.

Prep 15 min Cook 25 min Total 45 min Level Intermediate

Serves 4

Ingredients

Steaks

4 pieces cube steaks — About 1/3 lb each, pounded thin if necessary
0.5 cups vegetable oil — For pan frying, adjust as needed

Breading Station

1.5 cups all-purpose flour — Divided
1.5 teaspoons salt
1 teaspoons black pepper — Freshly ground
1 teaspoons garlic powder
1 teaspoons paprika
2 large eggs
0.5 cups buttermilk

Sausage Gravy

8 ounces ground breakfast sausage — Mild or spicy
0.25 cups all-purpose flour — Can use leftover seasoned flour if untouched by raw meat, otherwise fresh flour
2.5 cups whole milk
1.5 teaspoons black pepper — Freshly ground, adjust to taste
0.5 teaspoons salt — Adjust to taste depending on sausage saltiness

Instructions

Set up the breading station. In one shallow dish, whisk together the flour, salt, black pepper, garlic powder, and paprika. In a second shallow dish, whisk together the eggs and buttermilk.
~5 min
If you don't have buttermilk, use regular milk with a splash of white vinegar.
Dredge the steaks. Pat the cube steaks dry with paper towels. Dip each steak first into the flour mixture, shaking off excess, then into the egg mixture, and finally back into the flour mixture, pressing the flour into the meat to ensure a thick, even coating. Set breaded steaks on a plate.
~10 min
Let the breaded steaks rest for 5 minutes before frying; this helps the breading adhere to the meat.
Heat the oil in a large cast-iron skillet over medium-high heat. You want about 1/4-inch of oil. Test the oil with a pinch of flour; if it sizzles immediately, it's ready.
~3 min
Keep the heat steady so the breading doesn't burn before the meat cooks.
Fry the steaks in batches (usually 2 at a time) to avoid overcrowding the pan. Fry for 3-4 minutes per side until golden brown and crispy. Transfer cooked steaks to a wire rack set over a baking sheet, and keep warm in a 200°F oven.
~10 min
Using a wire rack instead of paper towels keeps the bottom crust from getting soggy.
Carefully discard the frying oil and wipe the skillet mostly clean with a paper towel, leaving the browned bits (fond) in the pan. Return the skillet to medium heat and add the ground breakfast sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through.
~6 min
Sprinkle 1/4 cup of flour over the cooked sausage and its rendered fat. Stir constantly for about 1-2 minutes to cook out the raw flour taste.
~2 min
If the sausage is very lean, you may need to add 1-2 tablespoons of butter or reserved frying oil.
Gradually whisk in the milk, pouring slowly to prevent lumps. Add the black pepper and salt. Bring the mixture to a gentle simmer, whisking frequently until the gravy thickens to your desired consistency.
~4 min
The gravy will continue to thicken as it cools. If it gets too thick, whisk in a splash of extra milk.
Plate the warm country fried steaks and spoon a generous amount of hot sausage gravy over the top. Serve immediately.

Serve alongside mashed potatoes, biscuits, or green beans.

Nutrition

780

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1450

Sodium (mg)

210

Cholesterol (mg)

Equipment

Large cast-iron skillet
Two shallow baking dishes (for breading)
Whisk
Tongs
Paper towels
Wire rack

Tips & Storage

To ensure tender steaks, ask your butcher to run them through the tenderizer twice.
Do not press down on the steaks while they are frying, as this pushes out the juices.
Black pepper is the star of the gravy; don't skimp on it, and use freshly ground for the best flavor.
Storage: Store leftover steaks and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the steaks in an air fryer or a 350°F oven to restore crispness. Reheat gravy on the stovetop or in the microwave, adding a splash of milk if it's too thick.