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cracker barrel country fried steak recipe

Cracker Barrel Country Fried Steak Recipe

This copycat Cracker Barrel country fried steak recipe will teach you not only how to prepare cube steak, but also how to get perfectly crispy fried meat every single time. We've also included the sawmill gravy recipe, so you can easily make a restaurant-grade meal in your own kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 2166 kcal
Equipment
  • Knife
  • food processor
  • Skillet
  • sheet pan
  • wire rack
Ingredients
  
  • 5 oz cube steak x4
  • 3/4 cup whole milk (divided) x4
  • 3/4 tsp black pepper
  • 1/4 tsp kosher salt (divided) x2
  • 38 Saltine crackers
  • 2 large eggs
  • 1/2 tsp cayenne pepper
  • 1/4 cup all-purpose flour (divided)
  • 1/2 tsp baking powder
  • 3 cups vegetable oil
Instructions
 
For the fried steak:
  • To prepare your cube steaks for marinating, add them to a plastic bag with 3/4 cup of the whole milk. Ensure that the milk is covering each part of the meat, then seal the bag and place it in the fridge for at least an hour.
    While the steak is marinating, it is recommended to flip the plastic bag every now and then to allow the milk to penetrate every single inch of the steak.
  • After 1 to 3 hours of marinating, remove the steak from the milk marinade, and save the milk from the marinade for later.
    In a mixing bowl, combine Kosher salt and 1/4 teaspoon of black pepper. Season the cube steaks with this mixture, making sure it is evenly distributed.
  • Grab a shallow bowl and combine the eggs with the reserved milk from the marinade (make sure to add more milk if necessary, since you should have 3/4 cup).
    Whisk the eggs with the milk until you get a cohesive mixture. Using a food processor, make a flaky, powdery mixture by processing Saltines, baking powder, 1 teaspoon of Kosher salt, 1 cup of flour, 1/2 teaspoon of black pepper, and the cayenne pepper.
  • Preheat the oven to 225°F and use a thick aluminum foil to line the baking sheet and add it onto a wire rack.
    Prepare everything you need for your fried steak, including the egg batter, as well as the cracker mixture you prepared in the food processor.
  • Now it's time to coat the steak before frying it. Add the steak into the cracker mixture, then coat it with the egg mixture, and dip it into the cracker and flour mixture one more time.
    Place the coated steaks onto the baking sheet with the wire rack and allow it to rest for 15 minutes. This will allow for the batter to stick to the meat and it won't slide off the meat once you begin the frying process.
  • Heat up 3 cups of vegetable oil of your choice in a large skillet over medium-high heat. The frying temperature of the oil should reach 350-360°F.
    Once the oil has reached the frying temperature, lower it slightly, then add the cube steaks and fry them for about 10 minutes, or until the outside layer is golden and crispy.
    In case you notice the meat is burning or there's smoke, you should reduce the temperature some more. It is also necessary to be very gentle and careful when turning the meat so the batter doesn't slide off.
    Once you've turned the steaks, fry them for additional 5-6 minutes, and make sure to turn the meat away from you so the oil doesn't splatter on you.
  • Once you've fried the cube steaks, place them onto the baking sheet with the wire rack and add them to the preheated oven to keep them warm.
For the gravy:
  • Prepare the gravy mixture by combining the 1 teaspoon Kosher salt, 1/4 cup flour, 1 teaspoon black pepper, and 4 cups milk.
    Whisk all the ingredients together, then transfer the mixture into the same skillet where you fried the steaks, with all the remaining flavors and oil.
  • Cook the mixture over medium-high heat for about 10 minutes, or until you notice it is starting to bubble.
    This is when you should lower the heat and allow the gravy to thicken while whisking the mixture constantly.
  • Taste the sawmill gravy to ensure that no additional seasoning is necessary. Being that it has already absorbed all the leftover seasonings and sauces in the skillet, it is probably already well-seasoned.
    Take the steaks out of the oven and serve warm with your homemade sawmill gravy.
Nutrition
Calories: 2166kcalCarbohydrates: 66gProtein: 19gFat: 206gSaturated Fat: 36gSodium: 1814mgPotassium: 524mg
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