Country-Style Steak Recipe -
Country-Style Steak Recipe
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Country-Style Steak
See how to make Southern chicken-fried steak with gravy. See more

Country-Style Steak

Recipe by  

"Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes."

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  • PREP

    15 mins
  • COOK

    2 hrs 20 mins

    2 hrs 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
  3. Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
  4. Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

Made this for dinner, so good and easy. the only change I made was to slice an onion and lay it on the bottom of the pan then place the steak on top.and I used minced garlic instead of powder. will make this again.

Most Helpful Critical Review
Jan 02, 2012

I was so excited to try this as it looked so good and got great reviews, but was very disappointed. I followed the recipe exact and like another reviewer said the breading looked like mush from the gravy and we found the taste was rather bland. It wasn't horrible but I don't see myself trying it again.

Oct 04, 2010

i love this recipe. i have been making something similar for years except i use a cast iron skillet so that it can go in the oven in the same pan. great idea about adding some flour to thicken the gravy though i hadn't been doing that but it needs it

Aug 31, 2010

Thank you for sharing this receipe. I have 3 picky eaters and 3 who will eat anything. Everyone loved this meal, in fact my 3 year old ate 2 helpings! This is a keeper ( by the way I doubled this receipe and I have zero leftovers)

Jan 20, 2011

Great recipe, my husband loved it. I am not usually a fan of cube steak, but this was moist and tender. I doubled the gravy by increasing the broth to a 32oz box of broth and then adding 5 Tbsp. of the flour mixture. It turned out great!

Sep 03, 2012

Being a Southern girl, I love just about anything "country-style" (fried and topped with gravy) and this did not disappoint. You will want more gravy (trust me on this one), so do as others have mentioned and double the retained seasoned flour and beef broth. I upped the ante and added half & half (cream or milk would work too) to the liquid mixture and the gravy was creamy perfection. One other note, check this after about 1 1/2 hours to make sure it is not sticking to the bottom of your pan. If it is, simply lift the pieces of steak to make sure there is gravy underneath them. Keep cooking for the full 2 hours for the most melt-in-your-mouth tender and delicious country-style steak ever. Wonderful over mashed potatoes or rice. Fun fact: Leftovers (if you have any) make a delicious sandwich. A piece of cold steak with a little mayo between two slices of bread is heavenly.

Feb 01, 2011

This was delicious!!!! I was looking for another recipe since the way I was making it the steak would sometimes be tough. I was skeptical about the cook time but it was soooo tender! I atleast doubled the gravy and added some water and milk as this was the way I would normally make my gravy. My husband said it was the best country style steak he had had in his life!!! Will be my new favorite recipe!!!

Jun 15, 2014

Little effort, HUGE pay-off. I only made a couple of these cube steaks (with double the gravy), so one hour in the oven seemed like plenty long enough, and it was. I set the table with dinner knives but they weren't even necessary. These were fork tender! I found I had to thicken the gravy on the stove top when I pulled this out of the oven with a flour and water slurry, but that was no big deal. I'm not sure I ever had cube steaks before tonight, but this recipe will compel me to buy them again. This, served with green beans and Mustard Mashed Potatoes, also from this site, made for a perfect, not to mention easy, make-again meal.


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 656 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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