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

Description

Cracker Barrel Country Fried Steak is a classic comfort food dish that’s tender, juicy, and coated in a flavorful crispy crust. Paired with creamy sawmill gravy, this Southern-inspired recipe is a hearty and satisfying meal perfect for any occasion. Its golden-brown breading and the rich, savory gravy make this a family favorite that’s irresistible.

Ingredients

Units Scale

Steak

2 lb cube steak
1 1/2 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
1/4 teaspoon smoked paprika

Sawmill Gravy

4 slices bacon (see notes)
1 teaspoon minced garlic
1/4 cup all-purpose flour
1 cup whole milk
1/3 cup buttermilk
1 teaspoon black pepper
Fresh parsley for garnish

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Instructions

Tenderize the Steak
Place the cube steaks in a casserole dish and pour ½ cup of buttermilk over them. Let them tenderize in the refrigerator for 30 minutes.
Prepare the Saltine Crumbs
Add the saltine crackers to a food processor and pulse into fine crumbs. Alternatively, place them in a ziplock bag and crush them using a rolling pin.
Set Up the Dredging Station
Arrange three shallow bowls or pans:
- In the first bowl, whisk together the flour, cornstarch, and salt.
- In the second bowl, beat together the egg and the remaining 1 cup of buttermilk.
- In the third bowl, combine the crushed saltine crumbs with pepper and smoked paprika.
Bread the Steaks
Remove the steaks from the fridge, letting the excess buttermilk drip off. First, coat each side of the steak in the flour mixture, pressing firmly to ensure an even coating. Next, dip both sides into the buttermilk and egg mixture, followed by the saltine crumbs. Press the crumbs onto the steak to ensure thorough coverage. Place breaded steaks on a baking sheet and keep refrigerated as you work.
Fry the Steaks
Heat 2 inches of canola oil in a frying pan to 350°F and preheat the oven to 200°F.
Begin frying the steaks in the order they were placed in the fridge. Fry them until golden brown, then transfer to a wire rack-lined baking sheet and keep warm in the oven while finishing the rest.
Make the Sawmill Gravy
Remove all but 1 tablespoon of drippings from the pan. Add the bacon slices and cook until crispy. Once cooked, remove the bacon and set aside.
Add minced garlic to the pan and sauté for 1 minute, stirring constantly to prevent burning. Add the flour to the drippings, whisking until a paste forms and begins to bubble. Gradually incorporate the whole milk and buttermilk, ¼ cup at a time, whisking continuously. Stir in black pepper and cook for 3 minutes until the gravy thickens.
Serve
Pour the hot gravy over the fried steaks and garnish with fresh parsley. Serve alongside your favorite sides for a truly comforting meal.

Notes

Bacon Usage: The gravy’s flavor is built on the drippings from the bacon. The cooked bacon itself isn’t used in the recipe, but you can crumble it into the gravy or serve it on the side. If unavailable, substitute with purchased bacon grease or duck fat.
Storage: Store leftover fried steak (cooled) in an airtight container in the fridge for up to 3 days.
Tenderizing Tip: You can leave the steaks in buttermilk for up to 24 hours for extra tenderness.
Scaling the Recipe: If cooking more than 2 lb of cube steak, double or triple the ingredients as needed.

Nutrition

Serving Size: 1 steak with gravy
Calories: 450
Sugar: 3g
Sodium: 850mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 90mg