Country Fried Cubed Steak with Brown Gravy – Southern Recipe

The Heart of Southern Comfort: Mastering Country Fried Cubed Steak

There’s a special kind of magic that happens when you bring a plate of perfectly prepared Country Fried Cubed Steak to the table. It’s the kind of dish that instantly transports you back to Grandma’s Sunday dinner, evoking memories of warmth, family, and unparalleled comfort. This isn’t just a meal; it’s a culinary hug, a dish steeped in tradition and designed to satisfy the soul.

At its core, Country Fried Cubed Steak is a masterpiece of simple ingredients transformed into something extraordinary. Imagine a tender cut of beef, pounded thin and then coated in a seasoned, crispy flour crust, pan-fried to golden perfection. The grand finale? A rich, savory brown gravy made from scratch, generously drizzled over the top, turning every bite into an experience of pure bliss. It’s the ultimate comfort food dinner idea, promising a hearty and delicious meal that’s sure to become a cherished part of your own family’s traditions.

Country Fried Steak vs. Chicken Fried Steak: What’s the Difference?

Often, the terms “country fried steak” and “chicken fried steak” are used interchangeably, leading to some delicious confusion. While both are beloved breaded beef cutlets, smothered steak with gravy, and icons of Southern cuisine, there are distinct differences that set them apart. Understanding these nuances is key to appreciating the unique charm of each dish.

The Gravy: Brown vs. White

Perhaps the most defining distinction lies in the gravy. For Country Fried Cubed Steak, the traditional accompaniment is a rich, robust brown gravy made from the pan drippings and beef broth. This gravy offers a deeper, more savory flavor profile that perfectly complements the beef.

In contrast, Chicken Fried Steak is almost universally served with a creamy, peppery white gravy (often called sawmill gravy). This gravy, typically made with milk and flour, is lighter in color and provides a creamy, comforting contrast to the crispy steak.

The Breading: Simpler Flour Dusting vs. Thicker Egg Batter

The breading technique also differs. Country Fried Cubed Steak typically features a simpler, lighter breading. The beef is often soaked in milk or buttermilk, then dredged in a well-seasoned flour mixture. The goal is a relatively thin, crispy coating that adheres beautifully to the meat.

Chicken Fried Steak, on the other hand, often employs a thicker, more robust breading, often involving a double-dredging method with an egg wash in between flour coatings. This results in a craggier, more substantial crust that mimics the texture of fried chicken, hence the name.

The Region: Southeast vs. Texas/Oklahoma

While both dishes are widespread, their origins and strongest regional associations vary. Country Fried Cubed Steak is more traditionally tied to the Southeastern United States, a staple in home kitchens and diners throughout states like Georgia, Alabama, and the Carolinas.

Chicken Fried Steak is often considered a culinary icon of Texas and Oklahoma, deeply embedded in the culinary landscape of the Southwest and Plains states.

Ingredients for the Perfect Country Fried Cubed Steak

Crafting the perfect Country Fried Cubed Steak begins with selecting the right ingredients. Each component plays a vital role in achieving that tender, crispy, and flavorful result we all crave.

Meat: Why Cube Steak Works Best

For this southern cube steak recipe, cube steak is the star. This cut, typically from the top round or sirloin, has been mechanically tenderized by passing it through a machine that creates small indentations, or “cubes,” on its surface. This process breaks down muscle fibers, making it naturally more tender and ensuring it cooks quickly and evenly. Its thinness is also ideal for pan-frying, allowing for a perfectly crispy exterior and a juicy interior.

The Soak: Milk’s Role in Breaking Down Enzymes

A crucial step for truly tender Country Fried Cubed Steak is a good soak. Submerging the cube steak in milk or buttermilk before dredging helps in several ways. The mild acids in the milk work to further tenderize the beef, breaking down enzymes and softening the meat. It also helps the seasoned flour adhere better to the steak, forming a consistent crust. Buttermilk, with its slightly higher acidity, can provide even more tenderizing power and a subtle tang that enhances the flavor.

The Dredge: Seasoned Flour Ratios

The seasoned flour mixture is where much of the flavor and the signature crispy texture come from. A good basic ratio is 1 cup of all-purpose flour. To this, you’ll want to add a generous blend of spices: a teaspoon each of salt and black pepper, half a teaspoon of garlic powder, and a quarter teaspoon of onion powder. For an extra kick, consider a pinch of cayenne pepper or smoked paprika. Whisk these together thoroughly. This seasoned flour will form the delicious, golden-brown crust on your breaded beef cutlets.

The Fat: Choosing Between Oil or Shortening

The choice of frying fat significantly impacts the flavor and crispiness. For the best oil for frying steak, you want a fat with a high smoke point and neutral flavor. Vegetable oil, canola oil, or peanut oil are excellent choices. Many traditionalists also swear by solid vegetable shortening for an incredibly crispy crust and rich flavor. The key is to use enough fat to ensure the steak is frying, not steaming, creating that irresistible golden-brown crunch.

Step-by-Step Cooking Guide for Country Fried Cubed Steak

Now, let’s get down to the delicious details of how to cook cube steak tender and perfectly crispy.

1. The Tenderizing Soak

1. Place your cube steaks in a shallow dish.
2. Pour enough milk or buttermilk over them to fully submerge the beef.
3. Cover the dish and refrigerate for a minimum of 15 minutes. For even more tender results, you can soak them for up to 2 hours. This step is essential for that melt-in-your-mouth texture.

2. Dredging for Adhesion

1. In a wide, shallow bowl or dish, combine your seasoned flour mixture as described above. Ensure all the spices are evenly distributed.
2. Remove one cube steak from the milk, allowing any excess to drip off gently.
3. Place the steak into the seasoned flour, pressing firmly with your hands to ensure the flour adheres to every nook and cranny. Flip and repeat on the other side. You want a good, even coating, really pressing that flour into the beef.
4. Transfer the dredged steak to a clean plate or baking sheet. Repeat with the remaining steaks.

3. The Crucial Resting Period

This step is often overlooked but is absolutely vital to prevent the breading from falling off during frying. After dredging all your steaks:

1. Allow the dredged steaks to rest at room temperature for 10-15 minutes.
2. During this time, the moisture from the beef and milk soak will begin to hydrate the flour, creating a sticky paste that will bind firmly to the meat. This prevents the dreaded “shedding” of your crispy crust in the hot oil.

4. Frying to Golden Perfection

1. Heat a large cast iron skillet (ideal for cast iron skillet recipes) or heavy-bottomed pan over medium-high heat. Add your chosen frying oil or shortening until it’s about 1/2 to 3/4 inch deep.
2. Heat the oil to approximately 350°F (175°C). You can test the temperature by dropping a pinch of flour into the oil; it should sizzle immediately.
3. Carefully place 1-2 steaks into the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and lead to soggy, not crispy, steak.
4. Fry for 3-5 minutes per side, or until deeply golden brown and cooked through. The internal temperature of the beef should reach 145°F (63°C). Pan-frying is preferred for its control over browning and convenience, though deep-frying can also be used for a more uniform crisp.
5. Remove the cooked steaks from the pan and place them on a wire rack set over a baking sheet to drain any excess oil. Season lightly with salt immediately. Keep warm in a low oven while you prepare the gravy.

How to Make Scratch Brown Gravy for Country Fried Cubed Steak

No Country Fried Cubed Steak is complete without a rich, homemade brown gravy from scratch. This savory sauce is what truly elevates the dish, turning it into a truly smothered steak with gravy experience.

1. Harvest the Fond: After frying your steaks, carefully pour off all but about 2-3 tablespoons of the frying fat from the skillet. Leave behind the delicious browned bits (the “fond”) sticking to the bottom of the pan – this is where all the flavor lives!
2. Make the Roux: Return the skillet to medium heat. Sprinkle 2-3 tablespoons of all-purpose flour into the hot fat. Whisk constantly for 1-2 minutes, allowing the flour to cook and absorb the fat. This creates a “roux,” which will thicken your gravy and add a nutty depth of flavor.
3. Whisk in the Broth: Gradually pour 2-3 cups of beef broth into the skillet, whisking continuously to prevent lumps. Start with a small amount, ensuring it’s fully incorporated before adding more.
4. Simmer and Season: Bring the gravy to a gentle simmer, still whisking occasionally. Let it simmer for 5-7 minutes, or until it has thickened to your desired consistency. If it’s too thick, add a little more broth; if too thin, let it simmer longer.
5. Taste and Adjust: Season the gravy generously with salt and black pepper to taste. You can also add a splash of Worcestershire sauce for extra umami, or a dash of garlic powder.
6. Serve: Pour the hot, lump-free brown gravy over your crispy Country Fried Cubed Steak immediately.

Serving Suggestions for the Ultimate Comfort Meal

The beauty of Country Fried Cubed Steak lies in its versatility with classic Southern sides. To create the ultimate comfort food dinner ideas:

• Mashed Potatoes: Creamy, buttery mashed potatoes are the perfect canvas for soaking up that rich brown gravy.
• Green Beans: Southern-style green beans, slow-cooked with a hint of onion, offer a welcome freshness.
• Collard Greens: For a true taste of the South, a side of tender, flavorful collard greens is a must.
• Corn on the Cob: Sweet corn, either on the cob or as a creamed side, adds a touch of summer to any meal.

Don’t forget the bread pairings! Freshly baked buttermilk biscuits or warm cornbread are ideal for sopping up every last drop of gravy.

Storage and Reheating Tips

If you happen to have leftovers (a rare occurrence with this delicious dish!), proper storage and reheating can keep your Country Fried Cubed Steak enjoyable.

• Fridge Life: Store cooked steak and gravy separately in airtight containers in the refrigerator for 3-4 days.
• Reheating for Crispiness: To maintain the crispy exterior, avoid the microwave if possible. Reheat the steak in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crisp again. An air fryer also works wonderfully for restoring crispness in about 5-8 minutes at 375°F (190°C). Reheat gravy gently on the stovetop, adding a splash of broth or water if it’s too thick.
• Freezing Instructions: Cooked Country Fried Cubed Steak can be frozen for up to 2-3 months. Wrap individual steaks tightly in plastic wrap and then foil, or place them in freezer-safe bags. Thaw overnight in the refrigerator before reheating as described above. Freeze gravy in a separate airtight container.

FAQ About Country Fried Cubed Steak

Why is my cube steak tough?

There are a few common reasons why your Country Fried Cubed Steak might be tough. Firstly, it might not have been tenderized enough, either by the mechanical process (if you’re using a less-tender cut) or by skipping the crucial milk soak. Secondly, and most commonly, overcooking is the culprit. Cube steak is a thin cut and cooks very quickly. If cooked too long, it will become dry and tough. Aim for an internal temperature of 145°F (63°C) and remove it promptly from the heat.

Can I use water instead of milk for the soak?

While you can use water for the soak, milk (especially buttermilk) is highly recommended. The mild acids and enzymes in milk actively work to tenderize the beef and help the flour coating adhere better, resulting in a juicier, more flavorful, and crispier end product. Water won’t offer these same benefits for how to cook cube steak tender.

How do I keep the breading from falling off during frying?

The key to keeping the breading from falling off your Country Fried Cubed Steak lies in two main steps: firm pressing and the resting period. When dredging, press the seasoned flour firmly into both sides of the steak to ensure maximum adhesion. After dredging, let the steaks rest for 10-15 minutes at room temperature. This allows the moisture from the beef to hydrate the flour, creating a sticky paste that forms a strong bond, preventing the breading from detaching in the hot oil.

Is this southern cube steak recipe gluten-free adaptable?

Yes, this Country Fried Cubed Steak recipe can absolutely be made gluten-free! Simply substitute the all-purpose flour in both the dredge and the brown gravy from scratch with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum works best for structure and binding). The cooking process and results will be very similar, allowing everyone to enjoy this delicious comfort food.

We hope this guide inspires you to create your own unforgettable Country Fried Cubed Steak experience. It’s a dish that truly embodies the heart of Southern cooking, bringing joy and comfort with every bite. Don’t forget to share your culinary creations with us!

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Old-Fashioned Country Fried Cubed Steak & Brown Gravy

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

• beef cube steaks Mechanically tenderized top round or sirloin (NO PORK used in this recipe). check for 6-8 pieces approx 4-6oz each needed for recipe (input indicated ...
• 6-8 pieces beef cube steaks Mechanically tenderized
• 1 cup whole milk For tenderizing soak
• 2 1/3 cups all-purpose flour Divided (2 cups for dredging, 1/3 cup for gravy)
• 1 cup vegetable oil For frying (or shortening)
• 4 cups beef broth For brown gravy
• 1 tbsp salt Divided use
• 1 tbsp black pepper Coarse ground preferred

Instructions

 

• Place the beef cube steaks in a shallow dish and pour the milk over them. Let soak for at least 15 minutes (up to 2 hours in the refrigerator) to tenderize.
• In a wide bowl, combine 2 cups of flour with salt and pepper. Mix thoroughly.
• Remove steaks from milk, allowing excess liquid to drip off. Dredge each steak in the seasoned flour, pressing the flour firmly into the meat to ensure a thick coating.
• Place breaded steaks on a wire rack and let them rest for 10–15 minutes. This step is crucial for keeping the breading attached during frying.
• Heat approximately 1/4 inch of oil (or shortening) in a cast-iron skillet over medium-high heat (aim for 350°F).
• Fry the steaks in batches, cooking for 3–4 minutes per side until the crust is golden brown and crispy. Remove steaks and set aside on a clean wire rack or paper towels.
• To make the gravy, carefully drain the skillet, reserving 1/3 cup of the hot oil and drippings (fond) in the pan. Reduce heat to medium.
• Whisk 1/3 cup of flour into the hot oil. Cook, stirring constantly, for 1–2 minutes until the roux turns a light brown color.
• Slowly pour in the beef broth while whisking vigorously to prevent lumps. Bring the mixture to a simmer.
• Cook the gravy for 5–10 minutes until thickened to your desired consistency. Season with additional salt and pepper to taste.
• Serve the steaks hot, smothered in the brown gravy, alongside mashed potatoes or rice.

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