Cracker Barrel’s famous country fried steak has that golden, crispy crust with tender, juicy beef inside!
The trick to getting that crunchy coating is double-dipping in the flour mixture, making sure every inch is covered.
A quick press of the steak into the flour helps the breading stick so it doesn’t fall off while frying.
I like to use well-seasoned cast iron for frying because it holds heat evenly, giving the steak that deep golden color.
The creamy gravy made from the pan drippings is what makes this dish complete. Don’t overlook this!
This dish is simple, but every step adds up to steak that’s crispy on the outside and soft inside!
How to Make Cracker Barrel’s Country Fried Steak
Ingredients
- 4 pieces Cube Steak
- 1 cup All-Purpose Flour
- 1 cup Saltine-Style Cracker Crumbs
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 cup Buttermilk
- 1/4 cup Oil (for frying)
Step-by-Step Instructions
Step 1:
Begin by blending the flour, cracker crumbs, salt, black pepper, and cayenne pepper in a bowl.
Step 2:
Pour the buttermilk into another bowl.
Dip each cube steak in the buttermilk, ensuring it is fully covered.
Step 3:
Coat the steak in your flour and cracker crumb mix.
Press the mixture onto the steak to guarantee adherence.
Step 4:
Heat oil in a skillet over medium heat.
Once hot, place the coated steaks into the pan gently.
Step 5:
Cook each steak for about 5 minutes on each side, or until browned and crispy.
Step 6:
Once cooked, move the steaks to a plate lined with paper towels to soak up any excess oil.
Tips and Tricks for Making This Recipe
Use Fresh Oil
Using fresh oil for frying the steaks ensures they come out crisp without picking up any off flavors from previously used oil.
Double Dipping
If you like your steak extra crispy, consider double dipping in the flour and cracker mix before frying.
Rest the Meat
After frying, allow the steaks to rest for a couple of minutes before serving.
This helps maintain juiciness and allows the crust to set.
Adjust the Spice
Feel free to adjust the cayenne pepper amount depending on your heat preference.
A little more can add a nice kick to the dish.
What to Serve with Cracker Barrel Country Fried Steak
Mashed Potatoes
Mashed potatoes are a classic companion to country fried steak.
A creamy serving is perfect for catching every drop of that savory gravy.
Add a bit of butter and salt to make them extra special.
Green Beans
Green beans, preferably steamed or sautéed, add a fresh touch.
They offer a crisp texture and a pop of color to your plate.
Biscuits
Warm, flaky biscuits are always a treat beside country fried steak.
You might enjoy slathering them with butter for a simple pleasure.
They’re great for soaking up any extra gravy left behind.
Jalapeño Cornbread
Looking for something with a bit of kick?
Jalapeño cornbread can spice things up in the best way.
The sweet and spicy notes are a wonderful contrast to your dish.
Roasted Brussels Sprouts
Roasted Brussels sprouts can be a surprising accompaniment.
Their nutty, caramelized flavor brings out a new dimension to your meal.
A light sprinkle of parmesan cheese is perfect!
Baked Apples
Baked apples offer a sweet twist for your dinner table.
They provide a balance to the savory main dish with their cinnamon-infused sweetness.
Variations and Substitutions
Meat Options
You can change things up by using chicken breast instead of the usual cube steak.
If you’re in the mood for something different, try pork chops!
Coating Alternatives
Instead of saltine-style cracker crumbs, panko breadcrumbs can give your steak a crunchier texture.
All-purpose flour is the go-to choice, but whole wheat flour can work as a healthier swap.
Dairy Substitutes
Buttermilk is classic, yet you can use plain yogurt mixed with a bit of milk if you’re out.
For a lactose-free option, almond milk with a splash of vinegar creates a similar tangy taste.
Flavor Twists
Feel free to add a pinch of cayenne pepper to the seasoning for a bit of heat.
Experimenting with spices can make this recipe truly unique, so don’t hesitate to customize it.
How to Store Leftover Cracker Barrel Country Fried Steak
Storing leftover country fried steak properly helps you savor its succulence later.
You’ll want these tips in your kitchen arsenal!
Airtight Container
Place each leftover steak in a separate, airtight container.
Ensuring no air enters helps retain its flavor and texture!
This will keep your steak tasting fresh and delicious in the fridge.
Refrigeration Timeframe
Refrigerate your country fried steak for up to three days safely.
It will maintain its quality during this period but won’t last longer.
Mark the container with the date and ensure it’s used in time.
Consider Freezing
You can freeze the steaks for up to two months if they’re wrapped tightly.
Use aluminum foil or plastic wrap over the container to prevent freezer burn.
Remember to allow steaks to cool before you freeze to preserve their taste.
Common Mistakes to Avoid
Wrong Oil Temperature
You want your oil at just the right level of heat to make sure your steak comes out crispy.
Using an oil thermometer is really helpful to aim for around 350°F for perfect results.
Skipping Seasoning
Seasoning your steaks is very important!
Be generous with salt and pepper before the steaks take a dive in the flour mixture.
Ignoring Gravy Consistency
Gravy adds so much flavor, but a thin or too-thick consistency can be disappointing.
Keep it creamy by watching your flour and liquid ratios while it simmers.
Your Top Questions Answered
Why did my breading fall off during frying?
This is discouraging, and resting time is the problem.
I always let my coated steaks sit for a full 10 minutes before they hit the oil so the breading bonds to the meat.
Also, make sure you’re pressing the flour mixture firmly onto the steak during that second dredge!
Why does my crust turn soggy right after frying?
Cornstarch is your answer here.
I’ve experimented with all-flour coatings and flour-plus-cornstarch coatings, and the cornstarch version stays crisp far longer because it contains no gluten to trap steam!
If you’ve already hit this point, try adding two tablespoons of cornstarch next time.
How do I know my oil is at the right temperature?
Flick a tiny pinch of breading into the oil; it should sizzle immediately and float.
If it sinks and sits quietly, your oil is too cold and your crust will absorb grease.
I’ll usually give the pan a full two minutes over medium-high heat before adding the steaks.
Why does my Cracker Barrel-style sawmill gravy taste underwhelming?
Cook that roux for the full four minutes!
I never skip this step because under-cooked flour gives the gravy a muted, starchy taste that lacks the characteristic savory depth Cracker Barrel is known for.
That extra cook time toasts the flour and builds real flavor.
Why is my gravy lumpy after adding the milk?
Heat is the issue here.
What I do is add cold milk to a hot roux while whisking constantly and vigorously.
To bring it back, remove the pan from heat and whisk hard; small lumps will smooth out!
How do I get that Cracker Barrel-thick crust without over-pounding the steak?
You’ve got the technique right here: use only the textured side of your mallet and rotate the steak as you pound!
I make sure to pound evenly to about half an inch thick.
Uneven thickness means some spots overcook while others stay underdone.
Why is my steak tough even after pounding and frying?
The cut is likely to blame.
I’ll always opt for inside round or cube steak, since tougher cuts like outside round won’t tenderize properly even with a mallet.
Cracker Barrel uses cube steak for a reason, and trusting that choice makes a real difference!
Cracker Barrel Country Fried Steak Recipe
Ingredients
- 4 pieces Cube Steak
- 1 cup All-Purpose Flour
- 1 cup Saltine-Style Cracker Crumbs
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 cup Buttermilk
- 1/4 cup Oil for frying
Instructions
- Begin by blending the flour, cracker crumbs, salt, black pepper, and cayenne pepper in a bowl.
- Pour the buttermilk into another bowl.
- Dip each cube steak in the buttermilk, ensuring it is fully covered.
- Coat the steak in your flour and cracker crumb mix.
- Press the mixture onto the steak to guarantee adherence.
- Heat oil in a skillet over medium heat.
- Once hot, place the coated steaks into the pan gently.
- Cook each steak for about 5 minutes on each side, or until browned and crispy.
- Once cooked, move the steaks to a plate lined with paper towels to soak up any excess oil.
