Can I use a different cut of meat if I can't find cube steak?

Absolutely! Round steak works well—just pound it thin with a meat mallet until it's about ¼-inch thick. The key is having tender, thin pieces of beef that will cook quickly and evenly.

Why is my breading falling off during frying?

This typically happens when the oil isn't hot enough or if you didn't allow the breaded steaks to chill before frying. Make sure your oil reaches 350°F and give the breaded steaks at least 10 minutes in the refrigerator to set before frying.

Can I bake this instead of frying for a healthier version?

While frying gives the authentic texture, you can bake these at 425°F on a wire rack over a baking sheet for about 20-25 minutes. Spray them generously with cooking oil first for better browning. Just know the texture will be different from the traditional version.

My gravy has lumps—how can I fix it?

If you end up with lumps, don't worry! Just strain the gravy through a fine-mesh sieve or blend it with an immersion blender until smooth. To prevent lumps next time, add the liquid gradually while whisking constantly.

Cracker Barrel Country Fried Steak Recipe

Name: Cracker Barrel Country Fried Steak Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 2 lb cube steak; 1½ cups buttermilk, divided; 50 saltine crackers; 1 cup all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon salt; 1 large egg; 1 teaspoon coarse black pepper; ¼ teaspoon smoked paprika; 4 slices bacon (see notes); 1 teaspoon minced garlic; ¼ cup all-purpose flour; 1 cup whole milk; ⅓ cup buttermilk; 1 teaspoon black pepper; Fresh parsley for garnish

This incredible Country Fried Steak is a true Southern comfort masterpiece that rivals even the famous Cracker Barrel version! Tender cube steak gets coated in a perfectly crispy saltine crust, then topped with the creamiest, most flavorful sawmill gravy you’ve ever tasted. The best part? You can create this restaurant-quality dish right in your own kitchen with simple ingredients and straightforward techniques!

Why You’ll Love This Recipe

Restaurant Quality at Home: Create that authentic Cracker Barrel taste without leaving your house—many friends tell me they actually prefer this homemade version!
Perfect Texture Contrast: The crackling crisp exterior gives way to incredibly tender meat that practically melts in your mouth with every bite.
That Gravy!: The homemade sawmill gravy with its rich, peppery flavor takes this dish from great to absolutely unforgettable. You’ll want to put it on everything!
Family Favorite: This is the kind of recipe that becomes a cherished tradition—the one the kids request for birthday dinners and the first thing visitors ask for when they come to stay.

Ingredients You’ll Need

Cube Steak: The star of the show! This pre-tenderized cut saves you time and effort while ensuring the perfect texture. Look for pieces with good marbling for the best flavor.
Buttermilk: Does double duty here—it tenderizes the meat beautifully and helps create that perfect coating that sticks to the steak. The tanginess also adds wonderful depth.
Saltine Crackers: The secret to that authentic Cracker Barrel crust! They create a lighter, crispier coating than breadcrumbs ever could. Don’t substitute these!
All-Purpose Flour: Forms the base of your dredging station and helps create structure in both the coating and gravy.
Cornstarch: A little trick that ensures extra crispiness in your coating. It prevents the crust from getting soggy too quickly.
Egg: Acts as the perfect binder that helps everything stick together during the frying process.
Seasonings: Simple but essential—salt, pepper, and smoked paprika provide that classic savory flavor without overwhelming the dish.
Bacon: Provides the fat foundation for an exceptional gravy. The drippings infuse incredible flavor that’s impossible to replicate with just butter or oil.
Garlic: Just a touch adds depth to the gravy without overpowering the other flavors.
Milk & Buttermilk Combo: Creates the perfect creamy consistency and tangy flavor for authentic sawmill gravy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some delicious ways to customize:

Spice It Up: Add a pinch of cayenne pepper to the breading or gravy for a little kick.
Herb-Infused: Mix fresh chopped thyme or sage into the gravy for an earthier flavor profile.
Cheese Please: Sprinkle some grated sharp cheddar on top of the gravy just before serving for a decadent twist.
Mushroom Lover’s Version: Sauté sliced mushrooms with the garlic before making the gravy for a rich, earthy addition.
Breakfast Style: Serve with a fried egg on top for the ultimate country breakfast experience.

How to Make Cracker Barrel Country Fried Steak

Step 1: Tenderize the Steak

Place your cube steak in a casserole dish and pour ½ cup of buttermilk over it. Let it rest in the refrigerator for at least 30 minutes (or overnight for even more tenderness). This step makes a huge difference in the final texture!

Step 2: Prepare the Coating Stations

Crush the saltines into fine crumbs (a food processor works wonders here, but a ziplock bag and rolling pin will do the trick too). Set up three shallow dishes: one with flour, cornstarch, and salt mixed together; another with beaten egg and remaining buttermilk; and the third with saltine crumbs, pepper, and paprika.

Step 3: Heat the Oil

Pour about 2 inches of canola oil into a large, heavy-bottomed pan or Dutch oven and heat to 350°F. Meanwhile, preheat your oven to 200°F to keep the cooked steaks warm while you work in batches.

Step 4: Bread the Steaks

Take the steaks from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing it into the meat. Next, dip into the egg mixture, then thoroughly coat with the saltine crumbs, pressing them firmly to adhere. Place the breaded steaks in the refrigerator as you work to help the coating set.

Step 5: Fry to Golden Perfection

Carefully place steaks in the hot oil one or two at a time (don’t crowd the pan). Fry until golden brown and crispy, about 3-4 minutes per side. Transfer cooked steaks to a wire rack set over a baking sheet and keep warm in the oven while you cook the remaining steaks.

Step 6: Make that Amazing Gravy

Pour off all but 1 tablespoon of the frying oil. Add bacon to the pan and cook until crisp, then remove (save for garnish or snacking!). Add minced garlic to the drippings and cook for a minute, then whisk in flour until bubbling. Gradually add the milk and buttermilk, whisking constantly to prevent lumps. Season with pepper and simmer until thickened, about 3 minutes.

Step 7: Serve and Enjoy

Place the golden steaks on plates, generously ladle the hot gravy over them, and sprinkle with fresh parsley. Serve immediately for the ultimate comfort food experience!

Pro Tips for Making the Recipe

Cold is Key: Keep the breaded steaks refrigerated until you’re ready to fry them—this helps the coating adhere better and prevents it from sliding off during cooking.
Oil Temperature: Maintain that 350°F oil temperature for perfect crispiness. Too hot and the coating burns before the meat cooks; too cool and you’ll end up with a greasy, soggy crust.
Don’t Rush the Gravy: Allow your roux (the flour and fat mixture) to cook for a minute before adding liquids—this eliminates any raw flour taste and develops a deeper flavor.
Season at Every Step: Don’t forget to season each layer—the meat, the flour mixture, and the final gravy all need proper seasoning for the best flavor development.
Rest Between Batches: Let the oil come back up to temperature between batches for consistent results throughout your cooking process.

How to Serve

Country fried steak is the centerpiece of a classic Southern meal. Here’s how to create the perfect plate:

Classic Pairings:

Creamy mashed potatoes (they’re perfect for soaking up extra gravy!)
Buttery corn on the cob or creamed corn
Fresh green beans or collard greens
Flaky buttermilk biscuits or cornbread
Coleslaw for a refreshing contrast to the rich main dish

Beverage Suggestions:

Sweet tea is the traditional Southern choice, but a cold beer or glass of milk also complements the flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store any cooled leftover country fried steak in an airtight container in the refrigerator for up to 3 days. Keep the gravy in a separate container to prevent the breading from becoming soggy.

Freezing

You can freeze the cooked steaks (without gravy) for up to 2 months. Place them on a baking sheet until frozen solid, then transfer to a freezer bag. The gravy doesn’t freeze well on its own, so it’s best to make that fresh.

Reheating

For the crispiest results, reheat the steaks in a 350°F oven for about 10-15 minutes. The microwave works in a pinch but will soften the crust. Reheat the gravy in a saucepan over low heat, adding a splash of milk if needed to reach the desired consistency.

FAQs

Can I use a different cut of meat if I can’t find cube steak?

Absolutely! Round steak works well—just pound it thin with a meat mallet until it’s about ¼-inch thick. The key is having tender, thin pieces of beef that will cook quickly and evenly.
Why is my breading falling off during frying?

This typically happens when the oil isn’t hot enough or if you didn’t allow the breaded steaks to chill before frying. Make sure your oil reaches 350°F and give the breaded steaks at least 10 minutes in the refrigerator to set before frying.
Can I bake this instead of frying for a healthier version?

While frying gives the authentic texture, you can bake these at 425°F on a wire rack over a baking sheet for about 20-25 minutes. Spray them generously with cooking oil first for better browning. Just know the texture will be different from the traditional version.
My gravy has lumps—how can I fix it?

If you end up with lumps, don’t worry! Just strain the gravy through a fine-mesh sieve or blend it with an immersion blender until smooth. To prevent lumps next time, add the liquid gradually while whisking constantly.

Final Thoughts

This Country Fried Steak recipe brings all the comfort and satisfaction of a Cracker Barrel meal right to your dining table. There’s something magical about that first bite—crispy, savory coating giving way to tender beef, all smothered in creamy, peppery gravy. It’s the kind of dish that creates memories around the dinner table. Give it a try this weekend, and I promise it’ll become a requested favorite in your home too!