Cracker Barrel Country Fried Steak
Cracker Barrel's Country Fried Steak is a classic Southern comfort food that's crispy, tender, and smothered in creamy gravy. This homemade version recreates the iconic dish with tenderized beef steaks, a golden crispy coating, and a rich, savory gravy. Perfect for a hearty dinner or a weekend family meal, this recipe is simple to follow and full of flavor. Whether served with mashed potatoes, green beans, or cornbread, it’s guaranteed to be a crowd-pleaser!
Equipment
- 1 Skillet (large, 12-inch or cast iron)
- 1 Shallow Dish (for flour mixture)
- 1 Shallow Dish (for egg mixture)
- 1 Meat Mallet or Tenderizer (if using round steaks)
- 1 Thermometer (for oil temperature and steak doneness)
- 1 Tongs (for frying)
- 1 Paper Towel-lined Plate (for draining excess oil)
- 1 Whisk (for gravy)
- 1 Large Spoon (for serving gravy)
Ingredients
For the Steak:
- 4 cube steaks or 4 round steaks, 1/2 inch thick
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
For the Breading:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1 tsp seasoned salt optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper optional, for extra heat
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
Step 1: Tenderize the Steak
- If using round steaks, tenderize them by gently pounding with a meat mallet until they are 1/2 inch thick. If using cube steaks, this step is not needed.
Step 2: Marinate in Buttermilk
- Place the steaks in a shallow dish and pour the buttermilk over them. Sprinkle with salt and pepper. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Step 3: Prepare the Breading
- In a separate shallow dish, combine the flour, cornstarch, paprika, seasoned salt, garlic powder, onion powder, and cayenne pepper. Mix well.
- In another shallow dish, whisk together the egg and a bit of buttermilk (about 2 tbsp).
Step 4: Coat the Steaks
- Remove the steaks from the buttermilk and dip each steak into the egg mixture, then dredge it thoroughly in the flour mixture, pressing the coating onto the steak to ensure it sticks. For extra crispiness, you can dip the steak in the egg and flour mixture twice.
Step 5: Fry the Steaks
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot (350°F/175°C), carefully add the breaded steaks. Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove the steaks and place them on a paper towel-lined plate to drain excess oil.
Step 6: Make the Gravy
- In the same skillet, add the butter and melt it over medium heat. Stir in the flour and cook for about 2 minutes to form a roux. Slowly whisk in the milk and beef broth, ensuring no lumps form. Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
Step 7: Serve
- Place the fried steaks on plates and pour the gravy over the top. Serve immediately with your favorite Southern sides.
Notes
- Marinating the steaks in buttermilk is key to achieving tenderness and flavor. You can marinate the steaks overnight for even more flavor.
- Frying tips: Use a thermometer to ensure the oil is at the right temperature for frying. This prevents the breading from becoming soggy and ensures a crispy, golden exterior.
- Gravy adjustments: You can make the gravy spicier by adding hot sauce or extra cayenne pepper. Adjust the consistency of the gravy by adding more milk if you prefer it thinner.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results, to help restore the crispiness of the breading.