Introduction
Few dishes embody Southern comfort food like tender, crispy cube steak smothered in rich, creamy country gravy. This recipe transforms budget-friendly cube steak into a mouthwatering meal by marinating it in buttermilk for tenderness, coating it in a perfectly seasoned crust, and finishing it with a velvety homemade gravy.
Whether you’re craving a hearty weeknight dinner or a nostalgic Sunday supper, this dish delivers crispy, juicy steak with a gravy so good you’ll want to pour it over everything—mashed potatoes, biscuits, or even just a spoon!
In this guide, we’ll walk you through the step-by-step process, share expert tips, and answer all your burning questions to help you make the best buttermilk-fried cube steak possible.
Recipe: Buttermilk-Fried Cube Steak with Country Gravy
Ingredients (Serves 4)
For the Steak:
- 4 beef cube steaks (about 1 cm thick)
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 1.5 cups (190 g) all-purpose flour
- 1 tsp (2 g) paprika
- ½ tsp (1 g) cayenne pepper (optional, for heat)
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- Salt & black pepper (to taste)
- Vegetable oil (for shallow frying, about ½ inch deep)
For the Country Gravy:
- ¼ cup (30 g) all-purpose flour
- 2.5 cups (600 ml) whole milk
- Salt & black pepper (to taste)
Step-by-Step Instructions
Step 1: Tenderize & Season the Steaks
- Place cube steaks between two layers of plastic wrap.
- Gently pound with a meat mallet to ½ cm thickness (this ensures even cooking and tenderness).
- Season both sides with salt and black pepper.
Step 2: Prepare the Breading Station
- In a shallow bowl, whisk together buttermilk and eggs.
- In another bowl, mix flour, paprika, cayenne (if using), garlic powder, onion powder, salt, and pepper.
Step 3: Dredge & Coat the Steaks
- Dip each steak into the seasoned flour, coating evenly.
- Shake off excess, then dip into the buttermilk mixture.
- Return to the flour mixture, pressing firmly to create a thick, even crust.
Step 4: Fry to Golden Perfection
- Heat ½ inch of vegetable oil in a large skillet over medium-high heat (about 350°F/175°C).
- Fry steaks in batches (don’t overcrowd the pan) for 3–4 minutes per side, until deep golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Make the Country Gravy
- Carefully pour off most of the oil, leaving about 2 tablespoons and the browned bits.
- Over medium heat, whisk in ¼ cup flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, scraping up any fond (browned bits) for extra flavor.
- Cook, stirring constantly, until thickened (5–7 minutes).
- Season with salt & pepper to taste.
Step 6: Serve & Enjoy!
- Plate the crispy steaks and smother with hot gravy.
- Best served immediately with mashed potatoes, biscuits, or green beans.
Frequently Asked Questions (FAQs)
1. Can I use a different cut of meat?
- Cube steak is ideal because it’s pre-tenderized, but you can use round steak or sirloin pounded thin.
2. Can I make this gluten-free?
- Yes! Use gluten-free flour for both the steak coating and gravy.
3. Why buttermilk?
- Buttermilk tenderizes the meat and helps the coating stick better for extra crispiness.
4. Can I bake instead of fry?
- For a lighter version, bake at 400°F (200°C) for 15–20 minutes, flipping halfway. It won’t be as crispy but still delicious.
5. How do I keep the breading from falling off?
- Let the coated steaks rest for 5 minutes before frying so the crust sets.
6. Can I make the gravy ahead of time?
- Yes, but it thickens as it cools. Reheat with a splash of milk or water to thin it out.
7. What’s the best oil for frying?
- Vegetable, canola, or peanut oil work best due to their high smoke point.
8. How do I store leftovers?
- Store steak and gravy separately in the fridge for up to 3 days. Reheat in the oven or skillet to maintain crispiness.
Pro Tips for the Best Cube Steak
✔ Double-dredge (flour → buttermilk → flour again) for an extra-crispy crust.
✔ Keep oil temperature steady—too hot burns the coating; too low makes it greasy.
✔ Use whole milk for gravy—it makes the richest, creamiest sauce.
✔ Season every layer—salt the meat, the flour, and the gravy for maximum flavor.
Final Thoughts
This buttermilk-fried cube steak with country gravy is the ultimate comfort food—crispy, juicy, and smothered in a creamy, peppery sauce. It’s a simple yet satisfying dish that brings Southern hospitality to your table.
Whether you’re cooking for family or craving a nostalgic meal, this recipe is sure to become a favorite. Happy frying! 🍳🔥
What’s your favorite way to serve cube steak? Let us know in the comments! 👇😊
