Cracker Barrel Country Fried Steak is an easy dinner made with cube steak, crushed saltine crackers and a creamy sawmill gravy, ready in 45 minutes. That makes it a quick weeknight dinner the family asks for again, since the crispy coating and pepper gravy taste just like the original.
Heating the oil to 350F before frying is the step that matters, because cooler oil soaks into the coating and pulls it off the meat. You then let the breaded steaks rest on a wire rack for 15 minutes before frying, so the crust dries and holds tight.
This version coats the steaks in crushed saltine crackers instead of breadcrumbs, which gives every bite a salty crunch you won’t get from flour alone. The sawmill gravy is built from the pan drippings too, but it uses milk whisked with flour so it thickens into a creamy pepper sauce
Cracker Barrel Country Fried Steak
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes25
minutes476
kcalCube steaks soaked in milk get a double coat of seasoned saltine crumbs, then fry until golden and crisp. The leftover drippings become a white pepper gravy, and it goes over the steak with a pile of mashed potatoes.
Ingredients
- For the Steaks:
4 cube steaks (4 to 5 oz each)
3/4 cup whole milk
1/4 tsp kosher salt
1/4 tsp black pepper
- For the Breading:
2 large eggs
38 saltine crackers (unsalted tops preferred)
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp baking powder
1/2 tsp cayenne pepper
3 to 3 1/2 cups vegetable or peanut oil, for frying
- For the Sawmill Gravy:
4 cups whole or 2% milk
1/4 cup all-purpose flour
1 tsp kosher salt
1 tsp black pepper
- Optional:
Fresh parsley, for garnish
Hot sauce, for serving
Directions
- Soak the steaks:Season the cube steaks with salt and pepper, then place them in a shallow dish and pour the milk over them. Cover and refrigerate for 1 to 3 hours.
- Make the coating:Crush the saltine crackers in a food processor until fine. Mix the cracker crumbs with the flour, salt, pepper, baking powder and cayenne in a shallow bowl. Beat the eggs in a separate bowl.
- Bread the steaks:Remove the steaks from the milk and pat dry. Dredge each steak in the cracker mixture, then dip in egg, then coat in the cracker mixture again. Place on a wire rack and let rest for 15 minutes so the breading sets.
- Fry the steaks:Heat the oil in a large skillet or Dutch oven to 350 to 360F. Fry the steaks one or two at a time for 10 minutes, then flip and cook for 4 to 5 more minutes until golden and cooked through. Transfer to a wire rack set over a baking sheet.
- Make the gravy:Pour off all but 2 tablespoons of oil from the skillet. Whisk in the flour and cook for 1 minute over medium heat. Slowly pour in the milk while whisking constantly. Add the salt and pepper, then cook until the gravy thickens, about 5 minutes.
- Serve: Place the steaks on plates and spoon the sawmill gravy over the top. Garnish with parsley and serve with hot sauce if desired.
FAQs
Can I bake country fried steak instead of frying?
You can bake the coated steaks on a rack at 425F for 20 minutes, and a light spray of oil helps the crust brown. The texture won’t be quite as crispy as frying though, since the oven can’t match the crunch of hot oil. Flip them halfway through, because even heat on both sides gives you a more even crust.
How do I reheat leftover country fried steak?
Place the steaks on a rack and warm them in a 375F oven for 10 minutes, which keeps the coating crispy. The microwave works in a pinch, but it softens the crust and makes the breading chewy. Reheat the gravy separately on the stovetop, since gentle heat keeps it smooth and prevents lumps.
Can I use a different type of cracker for the coating?
Saltines give the best result because their salt level seasons the steak as it fries, and no extra salt is needed. Ritz crackers add a butterier flavor, but they brown faster so you need to watch the heat more closely. Panko or plain breadcrumbs work too, though you will need to season them with salt and pepper yourself.
Can I make this without a food processor?
You can crush the saltines in a sealed bag with a rolling pin, and the crumbs just need to be fine enough to coat evenly. Mix them with the flour and spices in a bowl, since the coating works the same either way. The crumbs should be small and uniform though, because larger pieces fall off during frying.
How long does the sawmill gravy keep?
The gravy keeps in the fridge for up to three days, and it reheats well on the stovetop over low heat. It thickens as it cools though, so stir in a splash of milk while reheating to thin it out. Make a double batch if you like extra, because leftover gravy goes well on biscuits the next morning.
