Recipe image
Recipe Finder blog

Country Fried Steak (Quick One-Pan)

Prep 15 min Cook 20 min Difficulty 2/5

Quick country fried steak in one pan with a simple gravy. Crispy coating, juicy meat, and easy pan gravy.

Why this recipe works

This quick Country Fried Steak recipe yields tender, pan-gravy-coated steaks made in one skillet. It’s family-friendly and budget-conscious, ideal for weeknights or a comforting weekend meal.

Search intent: how to make country fried steak
  • country fried steak recipe
  • one-pan steak
  • quick gravy recipe
  • crispy fried steak
  • beef steak with gravy
  • how to make country fried steak
  • skillet fried steak

Key takeaways

One-pan cooking for easy cleanup
Crispy dredged steaks with quick gravy
Customize gravy thickness with a slurry

Recipe guide

This quick Country Fried Steak recipe yields tender, pan-gravy-coated steaks made in one skillet. It’s family-friendly and budget-conscious, ideal for weeknights or a comforting weekend meal.

Get a crispy, comforting steak with a quick pan gravy.

  • One-pan cooking for easy cleanup
  • Crispy dredged steaks with quick gravy
  • Customize gravy thickness with a slurry

Prep and dredge

Pat steaks dry, season lightly. Mix flour with salt, pepper, and garlic powder. Dip steaks in flour, then egg wash, then flour again, pressing to coat.

Sear and simmer

Fry in hot oil and butter until golden and cooked through. Remove, pour off fat, and deglaze with beef broth and Worcestershire.

Make gravy and finish

Stir in cornstarch slurry if thicker gravy is desired. Return steaks to coat with gravy and serve.

Ingredients

  • 3 pieces 4-5oz cube steak (pounded thin)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/4 cup milk
  • 4 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch (optional, for thicker gravy)
  • 2 tablespoons water (optional, for cornstarch slurry)

Instructions

  1. Pat cube steaks dry and season both sides lightly with salt and pepper.
  2. Combine flour, remaining salt, black pepper, and garlic powder in a shallow dish.
  3. Whisk eggs and milk in a second shallow bowl to make an egg wash.
  4. Dredge each steak in flour, dip in egg wash, then re-coat with flour, pressing to adhere.
  5. Heat vegetable oil and butter in a large skillet over medium-high until butter foams and oil shimmers.
  6. Fry steaks in batches 3-4 minutes per side until golden brown and cooked through; transfer to a plate and tent loosely with foil.
  7. Pour off excess fat, leaving about 1 tablespoon in the pan.
  8. Reduce heat to medium, add beef broth and Worcestershire sauce, scraping up browned bits from the pan.
  9. For thicker gravy, whisk cornstarch with 2 tablespoons water to make a slurry and stir into the simmering liquid; simmer until slightly thickened, about 1-2 minutes.
  10. Taste gravy and adjust seasoning with salt and pepper if needed.
  11. Return steaks to the pan to warm in the gravy for a minute.
  12. Serve steaks topped with pan gravy.

FAQs

Can I use thinner or thicker cuts of meat? Thinly pounded cube steaks work best; adjusting thickness will change cook time slightly.
How can I make the gravy smoother? Whisk the cornstarch slurry well into the simmering gravy and cook 1–2 more minutes.
What if I don’t have beef broth? Use water with a splash of Worcestershire and a pinch of bouillon for depth.