Cracker Barrel Country Fried Steak Recipe (Copycat with Gravy)

I have been making country fried steak for years, but the first time I ordered it at Cracker Barrel I genuinely stopped mid-bite to figure out what they were doing differently. The breading was impossibly crispy – not greasy, not soft – and that peppered white gravy was thick, peppery, and poured over every inch of the steak like it belonged there. I went home that same afternoon and started testing. After about a dozen rounds in my cast iron skillet, I cracked the code on their signature double-dredge technique and the secret to getting that gravy silky smooth every single time. This copycat recipe tastes just like the restaurant, and I promise it is easier than you think.

The key is cube steak – tenderized round steak that is already mechanically pounded – soaked in buttermilk and double-dipped in seasoned flour for maximum crunch. The gravy comes together right in the same skillet using the drippings, which means every drop of flavor stays in the pan. Serve it over mashed potatoes or with a side of biscuits and you have a full Southern dinner on the table in 35 minutes.

Why You’ll Love This Recipe

• The double-dredge breading creates an extra-thick, shatteringly crispy crust that holds up under the gravy without going soggy
• You make the peppered white gravy right in the same skillet, so every bit of savory fond from frying goes straight into the sauce
• Cube steak is one of the most budget-friendly cuts at the grocery store, making this a hearty restaurant-quality meal for very little money
• The whole recipe comes together in 35 minutes from start to finish, including the gravy
• It is endlessly customizable – swap in chicken cutlets, go gluten-free, or add crumbled sausage to the gravy for a next-level version

About This Cracker Barrel Favorite

Country fried steak is one of those Southern dishes that has fed families for generations, and Cracker Barrel has been one of its most beloved champions since the restaurant opened in 1969. The dish is built around cube steak – a cut of round steak that has been mechanically tenderized by running it through a machine with small blades, leaving behind that distinctive crosshatch pattern on the surface. That tenderizing process is exactly what makes cube steak so perfect for frying: it is thin, it cooks quickly, and the textured surface grabs onto the seasoned flour coating like nothing else. At Cracker Barrel, the cube steaks are breaded in a well-seasoned flour mixture, fried until deeply golden, and then smothered in a thick, coarsely ground black pepper white gravy. The gravy is the soul of the dish – it is richer than a basic cream sauce and far peppery-er than anything you might expect, which is exactly what balances the richness of the fried steak. It is pure Southern comfort on a plate.

Ingredients

For the country fried steak

• 4 cube steaks (about 6 oz each)
• 1.5 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 2 large eggs
• Vegetable oil for frying (about 1/2 inch deep in skillet)

For the peppered white gravy

• 4 tablespoons reserved frying drippings
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1.5 teaspoons coarsely ground black pepper
• Pinch of cayenne pepper
• 4 oz pork sausage, crumbled and cooked (optional but highly recommended)
• 1 tablespoon butter

For finishing

• Fresh flat-leaf parsley, chopped, for garnish
• Extra coarsely ground black pepper for serving
• Biscuits or mashed potatoes for serving

Ingredient Substitutions

• Cube steak substitute: use sirloin or round steak pounded thin with a meat mallet to about 1/4 inch thickness
• Plant-based option: use a thick-cut plant-based steak patty and follow the same breading and frying process
• Gluten-free: swap all-purpose flour for a 1:1 gluten-free flour blend in both the breading and the gravy
• Dairy-free gravy: use full-fat oat milk or unsweetened almond milk in place of whole milk – the gravy will be thinner but still flavorful
• Baked version: place breaded steaks on a wire rack over a baking sheet, spray generously with oil, and bake at 400F for 20 minutes, flipping once halfway through

Equipment You’ll Need

• Large cast iron skillet or heavy-bottomed frying pan (12-inch minimum)
• Shallow bowls or pie dishes for the breading station (you need 3)
• Meat mallet or rolling pin for optional extra pounding
• Instant-read thermometer to check oil temperature (target 350F)
• Wire rack set over a baking sheet for draining fried steaks
• Whisk for making smooth lump-free gravy

Step-by-Step Instructions

1. Tenderize and brine the steaks. Pat the cube steaks dry with paper towels. Even though cube steak is already mechanically tenderized, give each one a few firm pounds with a meat mallet to even out the thickness to about 1/4 inch. This helps them cook evenly and gives the breading more surface area to cling to. Place the steaks in a shallow dish and pour the buttermilk over them, turning to coat. Let them soak for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. The buttermilk tenderizes the meat further and helps the breading stick.
2. Set up the breading station. In a shallow bowl, whisk together the flour, salt, black pepper, garlic powder, paprika, and onion powder. In a second shallow bowl, beat the eggs together with 2 tablespoons of the buttermilk from the marinade. Set up your station: seasoned flour, egg wash, seasoned flour again. Having everything ready before you start breading makes the process fast and keeps your hands cleaner.
3. Double-dredge the steaks. Remove one steak from the buttermilk, letting the excess drip off. Dredge it in the seasoned flour, pressing firmly so the flour adheres to all the ridges in the cube steak. Dip it into the egg wash, coating fully. Dredge it through the seasoned flour a second time, pressing hard again. This double-dip is the key to that thick, craggy crust. Set the breaded steak on a wire rack and repeat with the remaining steaks. Let them rest on the rack for 5 minutes – this helps the coating set before frying.
4. Heat the oil. Pour vegetable oil into your cast iron skillet to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350F. You can test it by dropping a pinch of flour into the oil – it should sizzle immediately and vigorously. Do not skip checking the temperature. Oil that is too cool makes greasy steak; oil that is too hot burns the breading before the meat cooks through.
5. Fry the steaks. Carefully lower two steaks into the hot oil – do not crowd the pan or the temperature will drop and the breading will absorb oil instead of crisping. Fry for 3 minutes on the first side without moving them, then flip and fry for another 3 minutes. The crust should be deep golden brown. Transfer to the wire rack to drain and repeat with the remaining two steaks. Keep the first batch warm in a 200F oven while you finish frying and make the gravy.
6. Make the peppered white gravy. Carefully pour off all but 4 tablespoons of the drippings from the skillet, leaving behind all the browned flour bits on the bottom. If you are adding sausage, cook the crumbled sausage in those drippings now over medium heat until browned, then proceed. Sprinkle the 4 tablespoons of flour over the drippings and whisk constantly for 1 to 2 minutes until the flour turns slightly golden and smells nutty. This cooks out the raw flour taste. Slowly pour in the milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Bring to a gentle simmer.
7. Finish the gravy and serve. Season the gravy with salt, coarsely ground black pepper, and a pinch of cayenne. Stir in the butter for richness. Simmer for 3 to 4 minutes, whisking frequently, until the gravy reaches a thick, pourable consistency that coats the back of a spoon. Taste and adjust pepper – the gravy should taste boldly peppery, not just mildly seasoned. Place the fried steaks on plates, spoon the gravy generously over the top, garnish with fresh parsley and extra black pepper, and serve immediately with biscuits or mashed potatoes.

Pro Tips from My Kitchen

• Ask your butcher for true cube steak: it should already have the crosshatch tenderizing pattern on the surface. If your grocery store only has plain round steak, pound it yourself with the spiked side of a meat mallet until it is 1/4 inch thick throughout.
• The double-dredge is non-negotiable for that thick Cracker Barrel-style crust. One coat of flour gives you a thin, crispy shell. Two coats with an egg wash in between gives you that chunky, craggy exterior that holds up under the gravy.
• Keep your oil at 350F the entire time. Use a thermometer and adjust the heat between batches. The oil will drop when you add cold steaks, so let it come back up before adding the next batch.
• Always make the gravy from the drippings in the same pan, not from fresh oil. The browned flour bits and rendered fat left behind from frying are packed with flavor that becomes the base of the entire gravy.
• Let the breaded steaks rest on the wire rack for 5 minutes before frying. This short resting time allows the coating to hydrate and adhere more firmly, which means far less breading falls off in the hot oil.
• For extra-thick gravy, use a 1:1 flour-to-fat ratio and let it simmer a full 4 minutes before serving. For thinner gravy, add milk in 1/4-cup increments until you reach your preferred consistency.

Recipe Variations

• Chicken fried chicken: use boneless skinless chicken breasts pounded to 1/3 inch thickness and follow the exact same double-dredge and frying process – just make sure the internal temperature reaches 165F before serving
• Oven baked country fried steak: place double-dredged steaks on a wire rack over a baking sheet, spray heavily with cooking oil, and bake at 425F for 18 to 22 minutes, flipping once at the halfway point for even browning
• Air fryer version: preheat air fryer to 400F, spray breaded steaks with oil, and cook for 10 to 12 minutes flipping once – the crust will not be quite as craggy as pan-fried but still very satisfying
• Gluten-free country fried steak: substitute a 1:1 gluten-free all-purpose flour blend in both the breading mixture and the gravy – the texture is nearly identical and the gravy thickens the same way
• Full sausage gravy version: brown 8 oz of crumbled pork breakfast sausage in the drippings before adding flour, creating a hearty sausage-studded gravy that covers the steak completely – this is the version for serious comfort food moments

Common Mistakes to Avoid

• Skipping the buttermilk soak: the soak is not optional. It tenderizes the meat further and creates a wet surface for the flour to cling to. Without it, the breading slides off during frying.
• Not pressing the flour firmly into the steak: you have to press the seasoned flour into every ridge and groove of the cube steak, especially on the second dredge. Light dusting gives you a thin coating that falls off.
• Frying in oil that is too cool: if the oil is not at 350F, the breading absorbs the fat instead of immediately crisping. The result is a greasy, pale steak instead of a golden crunchy one.
• Crowding the pan: adding more than two steaks at once drops the oil temperature dramatically. Fry in batches of two and give the oil time to return to 350F between each batch.
• Making the gravy with new oil instead of drippings: the drippings from frying contain seasoned flour bits and rendered beef fat that are the entire flavor foundation of the gravy. Discarding them and starting fresh produces a bland white sauce, not Cracker Barrel-style gravy.

What to Serve With This Dish

• Fluffy buttermilk biscuits – the classic Cracker Barrel pairing, perfect for soaking up extra gravy
• Creamy mashed potatoes with butter – the gravy doubles as the sauce for the potatoes too
• Southern-style green beans cooked low and slow with a bit of bacon for a true country plate
• Macaroni and cheese – rich and cheesy alongside the savory steak is a deeply satisfying combination
• Coleslaw or a simple cucumber salad to cut through the richness of the fried steak and gravy

Storage Instructions

Refrigerator

Store leftover fried steaks and gravy separately in airtight containers for up to 3 days. Keeping them apart prevents the breading from getting soggy.

Freezer

Freeze breaded fried steaks and gravy separately for up to 2 months. Wrap each steak individually in plastic wrap then place in a freezer bag. Store gravy in a freezer-safe container.

How to Reheat

Reheat steaks in an air fryer at 375F for 5 to 6 minutes or in an oven at 350F on a wire rack for 10 minutes to restore the crispy crust. Reheat gravy in a small saucepan over low heat, whisking in a splash of milk to loosen it back to a pourable consistency.

Make Ahead

You can bread the steaks up to 1 hour ahead and refrigerate them uncovered on a wire rack. The dry surface that forms actually helps the coating stay crispy when fried. Do not bread them more than 1 hour ahead or the coating can become soggy.

Nutrition Information

Per serving (estimated): 720 calories, 48g protein, 38g carbs, 42g fat (14g saturated), 2g fiber, 6g sugar, 1280mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What exactly is cube steak and where do I find it?

Cube steak is a cut of round steak – typically from the top or bottom round – that has been mechanically tenderized by running it through a machine with small blades. The blades break down the tough muscle fibers and leave a distinctive crosshatch pattern on the surface of the meat. You can find it at most grocery store meat counters, often labeled simply as ‘cube steak’ or ‘tenderized round steak.’ If you cannot find it, ask your butcher – they can tenderize a piece of round steak for you on the spot.

What is the difference between country fried steak and chicken fried steak?

This is one of the most debated questions in Southern cooking and the honest answer is that the terms are often used interchangeably depending on the region. The most commonly accepted distinction is that country fried steak is served with a brown gravy and chicken fried steak is served with white peppered cream gravy. Cracker Barrel uses white peppered gravy on their version, which by that definition technically makes it a chicken fried steak – but they call it country fried steak. Do not stress over the name. Just make the recipe and enjoy it.

Why does my breading turn out so crispy with this recipe?

Two things create that extra-crispy crust. First, the double-dredge – dipping the steak in flour, then egg wash, then flour again – builds up a thicker, more substantial coating than a single dredge. Second, frying in oil at exactly 350F means the breading seals and crisps immediately when it hits the hot fat, instead of slowly absorbing oil. Both steps are essential and neither one should be skipped.

Why should I double-dredge instead of just doing one coat?

A single coat of flour gives you a thin, smooth shell that is crispy right out of the oil but can soften quickly, especially under gravy. The double-dredge creates a thicker, craggy exterior with little peaks and ridges that stay crispy much longer and give the gravy somewhere to pool instead of just sliding off the steak. It is the same technique used by most Southern cooks and the reason Cracker Barrel’s version has that distinctive chunky crust.

How many calories are in Cracker Barrel country fried steak?

This copycat recipe comes in at approximately 720 calories per serving, which includes the steak, breading, and a generous pour of white pepper gravy. The restaurant version is likely in a similar range depending on portion size and how much gravy is served. If you want to reduce calories, the baked version cuts the fat significantly since you are not frying in oil.

Can I bake this instead of frying it?

Yes, absolutely. Place your double-dredged steaks on a wire rack set over a rimmed baking sheet, spray them very generously with cooking oil on both sides, and bake at 425F for 18 to 22 minutes, flipping once at the halfway mark. The crust will be golden and crunchy, though not quite as deeply textured as the pan-fried version. The wire rack is important – it lets hot air circulate all around the steak so the bottom does not go soggy.

Can I make country fried steak ahead of time?

You can bread the steaks up to 1 hour ahead and refrigerate them on a wire rack, uncovered. The surface will dry out slightly in the fridge, which actually helps the coating adhere better during frying. For full make-ahead, fry the steaks and make the gravy, then store them separately in the refrigerator. Reheat the steaks in an air fryer or oven to restore crispiness, and reheat the gravy on the stovetop with a splash of milk.

Why does my gravy turn out lumpy?

Lumpy gravy almost always happens for one of two reasons. Either the flour was added to cold fat and did not cook into a smooth roux before the milk went in, or the milk was added too quickly all at once. To avoid lumps: whisk the flour into the hot drippings and cook for a full 1 to 2 minutes until it smells slightly nutty. Then add the milk slowly – about 1/2 cup at a time – whisking constantly and making sure each addition is fully incorporated before adding more.

What kind of milk works best for the gravy?

Whole milk gives you the richest, silkiest gravy because the higher fat content emulsifies more smoothly with the flour and drippings. 2% milk works and produces a slightly thinner gravy. Skim milk will give you a watery result that lacks body. If you want an even richer gravy closer to what you might get at a restaurant, replace 1/2 cup of the milk with heavy cream.

How do I make this recipe gluten-free?

Swap all of the all-purpose flour in both the breading and the gravy with a 1:1 gluten-free all-purpose flour blend – brands like Bob’s Red Mill 1:1 or King Arthur Measure for Measure work well here. The breading texture is nearly identical and the gravy thickens at the same ratio. Make sure your other ingredients, including the buttermilk and any sausage you add, are certified gluten-free as well.

More Cracker Barrel Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia