Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 beef cube steaks (5–6 oz each, about 1/2-inch thick)
- 2 cups all-purpose flour, divided
- 2 tsp kosher salt, divided (plus more to taste)
- 1 1/2 tsp freshly ground black pepper, divided (plus more for gravy)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 large eggs
- 1 3/4 cups buttermilk
- 3–4 cups neutral oil for frying (canola, peanut, or vegetable)
- 8 oz pork breakfast sausage
- 3–3 1/2 cups whole milk (for gravy)
Do This
- 1. Pat cube steaks dry and season both sides with salt and pepper.
- 2. Set up dredging: seasoned flour in one dish; in another, whisk eggs with buttermilk and a little salt and pepper.
- 3. Dredge steaks in flour, then buttermilk-egg, then back into flour, pressing to form a thick, even coating. Rest 5–10 minutes.
- 4. Heat 1 inch of oil in a heavy skillet to 350°F (175°C). Fry steaks 3–4 minutes per side until deep golden and cooked through. Drain on a rack and keep warm.
- 5. In the same pan, cook sausage until browned. Leave about 1/4 cup fat in pan; sprinkle in 1/4 cup flour and cook 2 minutes.
- 6. Slowly whisk in 3 cups milk, simmer until thick and creamy, 5–8 minutes. Season generously with salt and plenty of black pepper; thin with extra milk if needed.
- 7. Serve hot steaks smothered with the peppery sausage cream gravy.
Why You’ll Love This Recipe
- Classic, stick-to-your-ribs Southern comfort food with shatteringly crisp crust and tender steak inside.
- Rich, peppery white sausage gravy that soaks into the crust and ties the whole plate together.
- Double-dredge method gives a hearty, diner-style coating that actually stays on the steak.
- Perfect for weekend breakfasts, cozy dinners, or feeding a hungry crowd.
Grocery List
- Produce: Optional fresh parsley or chives for garnish
- Dairy: Buttermilk, whole milk
- Pantry: Beef cube steaks, pork breakfast sausage, all-purpose flour, eggs, neutral frying oil (canola/vegetable/peanut), kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (optional)
Full Ingredients
For the Country-Style Chicken Fried Steak
- 4 beef cube steaks (5–6 oz each, about 1/2-inch thick), patted dry
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 3/4 tsp freshly ground black pepper, divided
- 2 cups all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for a little heat)
- 2 large eggs
- 1 3/4 cups buttermilk, well shaken
- 3–4 cups neutral oil for frying (enough for about 1 inch depth in your skillet)
For the Creamy Peppery Sausage Gravy
- 8 oz pork breakfast sausage (regular or spicy)
- 1/4 cup all-purpose flour (about 30 g)
- 3–3 1/2 cups whole milk, at room temperature if possible
- 3/4 tsp kosher salt, plus more to taste
- 3/4–1 tsp freshly ground black pepper (add more if you like it extra peppery)
Optional for Serving
- Mashed potatoes, biscuits, or hash browns
- Fresh chopped parsley or chives, for garnish
- Extra freshly ground black pepper at the table
Step-by-Step Instructions
Step 1: Season and Dry the Cube Steaks
Lay the cube steaks out on a large cutting board or tray. If they are thicker than about 1/2 inch, lightly pound them with a meat mallet between sheets of plastic wrap to even out the thickness. This helps them cook evenly and stay tender.
Pat each steak very dry on both sides with paper towels. Moisture is the enemy of crispness. Sprinkle both sides of the steaks evenly with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Set aside at room temperature while you set up your dredging station (up to 15 minutes).
Step 2: Set Up the Dredging Station
Use three shallow dishes or pie plates:
Dish 1 – Seasoned flour: In the first dish, whisk together the 2 cups all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne (if using), and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix very well so the seasoning is evenly distributed.
Dish 2 – Buttermilk-egg bath: In the second dish, whisk the eggs until well blended. Add the buttermilk and whisk again until completely combined and smooth. Add a small pinch of salt and pepper.
Leave the third dish or a clean tray empty; you will use it to rest the breaded steaks.
Step 3: Dredge and Double-Coat the Steaks
Working with one steak at a time, press it firmly into the seasoned flour, coating both sides and all edges. Shake off any loose excess flour.
Dip the floured steak into the buttermilk-egg mixture, turning to coat both sides completely. Let the excess drip off, then immediately transfer it back into the seasoned flour for a second coating.
Press the steak into the flour firmly with your fingertips, making sure the entire surface is thickly and evenly coated. This pressure helps create the signature craggy, crunchy crust. Place the coated steak on the empty tray. Repeat with the remaining steaks.
Let the coated steaks rest for 5–10 minutes while you heat the oil. This resting time helps the coating adhere and reduces the chance of it falling off during frying.
Step 4: Heat the Oil and Fry the Steaks
Pour 1 inch of neutral oil into a large, heavy skillet (cast iron works best) or a wide Dutch oven. Heat over medium to medium-high heat until the oil reaches 350°F (175°C). Use a deep-fry or instant-read thermometer for accuracy; consistent temperature is key for crisp crust without greasiness.
Carefully place 1–2 steaks in the hot oil, depending on the size of your pan. Do not crowd the pan; the steaks should not touch. Fry for about 3–4 minutes on the first side, until deep golden brown and very crisp. Gently flip with tongs and fry another 3–4 minutes on the second side.
The internal temperature of the steak should reach at least 145°F (63°C). Adjust heat as needed to keep the oil close to 350°F (175°C), raising or lowering the burner slightly.
Step 5: Drain and Keep the Steaks Warm
As each steak finishes frying, transfer it to a wire rack set over a baking sheet, or to a paper towel-lined tray. If you are cooking in batches, place the baking sheet with the steaks in a warm oven (about 200°F / 95°C) to keep them hot and crisp while you finish frying and prepare the gravy.
When all steaks are fried, carefully pour off the oil from the pan, leaving about 1/4 cup of the flavorful browned bits and fat in the bottom. Do not wipe out the pan; those browned bits will help make the gravy delicious.
Step 6: Brown the Sausage and Start the Gravy
Return the skillet to medium heat. Add the breakfast sausage, breaking it up with a wooden spoon or spatula as it cooks. Sauté until the sausage is fully cooked and nicely browned, about 5–7 minutes.
If there is significantly more than about 1/4 cup of fat in the pan, carefully spoon off the excess, leaving the sausage plus roughly 1/4 cup total fat and drippings. Sprinkle the 1/4 cup flour evenly over the sausage and fat.
Cook, stirring constantly, for 1–2 minutes. The mixture will look like a thick paste (a roux) coating the sausage. This step cooks the raw flour taste out and builds the base for a creamy, smooth gravy.
Step 7: Build the Creamy Peppery Gravy and Serve
Slowly pour in 3 cups of the whole milk while stirring constantly, scraping up any browned bits from the bottom of the pan. Stir until the mixture is smooth and no dry lumps remain.
Bring the gravy to a gentle simmer over medium heat, stirring frequently. It will thicken as it heats, taking about 5–8 minutes. If it becomes too thick, whisk in additional milk, a few tablespoons at a time, until it reaches your desired consistency (it should be pourable but hearty, able to coat the back of a spoon).
Season the gravy with 3/4 teaspoon kosher salt and 3/4–1 teaspoon freshly ground black pepper. Taste and adjust salt and pepper as needed; this gravy should be pleasantly peppery and well seasoned.
To serve, place a hot chicken fried steak on each plate, optionally over mashed potatoes or with biscuits. Generously ladle the hot sausage cream gravy over the steak. Garnish with chopped parsley or chives and a final grind of black pepper, if desired. Serve immediately.
Pro Tips
- Dry meat = crisp crust: Really pat the cube steaks dry before seasoning and dredging. Excess moisture causes the coating to slide off and can make the crust soggy.
- Let the coating rest: After double-dredging, let the steaks sit for at least 5–10 minutes. This hydrates the flour and helps it cling tightly for a rugged, crunchy crust.
- Mind your oil temperature: Use a thermometer and keep the oil around 350°F (175°C). Too cool, and the coating absorbs oil; too hot, and the outside burns before the inside is cooked.
- Do not crowd the pan: Fry in batches so the temperature of the oil stays steady and each steak can develop an even crust on all sides.
- Season the gravy generously: Taste and adjust the salt and especially the black pepper at the end. The gravy should be boldly seasoned to stand up to the rich fried steak.
Variations
- Chicken Fried Chicken: Swap cube steaks for thinly pounded boneless, skinless chicken breasts. Follow the same dredging and frying method, adjusting cooking time so chicken reaches 165°F (74°C).
- No-Sausage Country Gravy: Skip the sausage and make a classic white cream gravy using just the pan drippings from frying the steaks plus flour, milk, salt, and lots of black pepper.
- Extra Spicy Version: Use spicy breakfast sausage, increase the cayenne in the seasoned flour, and add a pinch of cayenne or crushed red pepper flakes to the gravy.
Storage & Make-Ahead
If you have leftovers, let the fried steaks cool completely. Store them in an airtight container in the refrigerator for up to 3 days, placing a small piece of parchment between pieces so they do not stick together. Reheat on a wire rack set over a baking sheet in a 400°F (200°C) oven for 10–15 minutes, until hot and crisp again (avoid the microwave, which softens the crust).
The sausage gravy can be stored separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring often. Add a splash of milk to loosen the consistency if it has thickened too much. This recipe is best when the steaks are fried fresh, but you can make the gravy a day ahead to save time, then reheat it while you fry the steaks just before serving.
Nutrition (per serving)
Approximate values for 1 steak with a generous portion of gravy (not including side dishes): about 900–1,050 calories; 55–65 g fat; 55–65 g carbohydrates; 45–50 g protein; 2–3 g fiber; 1,500–1,800 mg sodium. Actual values will vary based on portion size, exact ingredients, and how much oil is absorbed during frying.
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