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Country fried steak with brown gravy on white plate with green beans and mashed potatoes

Country Fried Steak

Make the ultimate country fried steak — marinated in garlic and oregano, fried crispy, and smothered in creamy homemade pepper gravy.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 877kcal
Author: Marwin Brown

Ingredients

For the Steak

  • 4 Cube Steaks
  • 3 Garlic Cloves
  • 1 tablespoon Dried Oregano
  • ¼ cup Corn Starch
  • 2 cups All-purpose flour
  • ¼ teaspoon Allspice
  • ½ teaspoon Paprika
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 1 ½ cups Buttermilk
  • 1 medium Egg

For the Gravy

  • ½ cup onions diced
  • 3 tablespoon garlic
  • ¼ cup rendered bacon fat
  • ¼ cup all-purpose flour
  • 2 tablespoon heavy cream
  • 2-3 Fresh Thyme Sprigs
  • ½ teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 cups Beef Stock

Instructions

Make the Gravy

  • Heat cast iron skillet on medium low heat. Add bacon fat. Add onions and sauté 2-3 minutes. Add garlic sautéing another 30 seconds.
  • Whisk in flour and cook stirring a lot until flour mixture turns brown.
  • Mix in cream, stock, and thyme. Add salt and pepper and mix well. Simmer until thickened to desired consistency. Set aside.

Make the Egg Wash

  • Mix egg and buttermilk in a shallow bowl. Set aside.

Make the Dredge

  • In a separate shallow bowl mix together the flour and spices. Set aside.

Prepare the Steak

  • Place garlic cloves in a mortar and pound with a pestle into a paste. Add oregano and mix well.
  • Coat the steaks with the garlic oregano paste. Place in a large ziplock bag, seal and refrigerate for an hour.
  • Move from refrigerator and allow to reach room temperature.
  • Scrape away paste and coat each steak in the corn starch first.
  • Next dip each steak in the buttermilk mixture. Finally dredge in the seasoned flour.
  • Heat oil in a cast iron skillet over medium high heat.
  • Pan fry about 4 minutes per side.
  • Remove and drain on a wire rack lined sheet pan or paper towel lined plate.

Video

Notes

Start with cube steak or pounded round steak. Use a meat mallet to break down the fibers — this helps it stay tender instead of chewy after frying. Don’t skip this step; it’s key to that signature comfort texture.
Soak the steak in a garlic-oregano marinade for at least 1 hour, or overnight if possible. The aromatics infuse deep, savory flavor that carries through every bite.
Let the breaded steak rest for 10 minutes before frying to help the crust stick.
Fry in Cast Iron at the Right Temperature. Keep your oil around 350°F (175°C) — hot enough to crisp the crust without burning it. Don’t crowd the pan — fry in batches to keep the temperature consistent.

Nutrition

Calories: 877kcal | Carbohydrates: 73g | Protein: 50g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 196mg | Sodium: 1060mg | Potassium: 1109mg | Fiber: 3g | Sugar: 6g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 221mg | Iron: 7mg
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