Cracker Barrel Country Fried Steak Copycat (w/ Gravy)

I have been making this grill cracker barrel country fried steak recipe for years, and it never fails to bring people back for seconds.

There is something about that crispy coating and the creamy sawmill gravy that just hits different.

Today, I will walk you through exactly how to make this classic dish at home, and I promise it is easier than you think.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

For the Steak:

• 4 cube steaks (about 1/3 lb each)
• 1 cup buttermilk
• 1 ½ cups all-purpose flour
• ½ cup crushed crackers (saltine crackers work great)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• Vegetable oil for frying (about 1 cup)

For the Creamy Sawmill Gravy:

• 3 tbsp excess oil from the pan
• 3 tbsp all-purpose flour
• 2 cups whole milk
• Salt and black pepper to taste

Instructions

Step 1: Soak the Cube Steak

Place your cube steaks in a shallow dish and pour the buttermilk over them. Make sure all the steaks are covered completely and let them soak for at least 15 minutes. This buttermilk soaked cube steak process makes the meat more tender and helps the breading stick better. You can even leave them in the fridge for a few hours if you have time.

Step 2: Set Up Your Breading Station

In a large bowl, combine the flour, crushed crackers, garlic powder, onion powder, cayenne pepper, kosher salt, and cracked black pepper. Mix everything together until the cracker mixture is well blended. This cracker flour mixture is what gives you that golden brown crispy coating that makes this copycat cracker barrel recipe so good. Set up a paper towel lined plate nearby for the coated steaks.

Step 3: Bread the Steaks

Take each buttermilk and cube steak out of the buttermilk mixture and let the excess drip off just a bit. Press it into the seasoned flour on both sides, making sure both the breading covers every inch. Press down firmly so the breading sticks. Place each breaded steak on your prepared plate while you finish the rest.

Step 4: Heat the Oil

Pour vegetable oil into a large deep skillet or large frying pan until it is about ½ inch deep. Heat the frying oil over medium high heat until it reaches about 350°F. You can test it by dropping a pinch of the flour mixture into the oil - if it sizzles right away, you are ready to cook.

Step 5: Fry the Steaks

Carefully place the breaded steaks into the hot oil, working in batches if needed so you do not crowd the pan. Fry each side for about 4-5 minutes until you get that beautiful golden brown color. The chicken fried steak should be crispy on the outside and the tender steak should be cooked through. Move the finished steaks to a baking sheet lined with paper towels to drain.

Step 6: Make the Creamy Gravy

Pour most of the oil out of the same skillet, but leave about 3 tablespoons in there. Lower the heat to medium and add 3 tablespoons of flour to make a roux. Stir constantly for about 2 minutes until it turns light brown. This is the base of your famous sawmill gravy and it needs to cook enough to get rid of that raw flour taste.

Step 7: Add the Milk

Slowly pour in the whole milk while whisking constantly so no lumps form. The milk should be incorporated slowly - whisk as you pour and keep stirring until the delicious creamy gravy thickens up. This usually takes about 5-7 minutes on medium heat. Season with salt and black pepper to taste.

Step 8: Serve Hot

Place your country fried steak on a plate and pour the warm creamy gravy generously over the top. This hearty meal is best served right away while everything is hot and crispy. I love serving mine with creamy mashed potatoes and green beans on the side.

"Country fried steak is all about getting that crust perfect and keeping the inside juicy. The gravy is not just a topping - it is part of the dish, so make it count."

- Robert Irvine, Chef

Recipe Notes

• Pat the steaks dry before breading: Even though you soak them in buttermilk, give them a quick shake to remove extra liquid. Too much moisture will make the coating soggy instead of giving you that delightful crunch.
• Keep the oil at the right temperature: If the oil is too hot, the outside burns before the inside cooks. If it is too cool, the breading absorbs oil and gets greasy. Medium high heat is your sweet spot.
• Do not skip the roux step for gravy: Cooking the flour in the oil for a couple minutes gets rid of that chalky taste and gives your country gravy a smooth, rich flavor.

Nutrition Facts (Per Serving)

• Calories: 620
• Protein: 34g
• Fat: 38g
• Carbs: 36g
• Sugar: 6g
• Cholesterol: 95mg
• Sodium: 890mg

My Secret Tips for the Best Copycat Recipe

I have tested this barrel country fried steak recipe more times than I can count, and here is what makes the difference.

• Pound the meat if it is thick: Some cube steaks are thicker than others. If yours are over half an inch, give them a few gentle whacks with a meat mallet. This makes them cook faster and stay more tender.
• Use a mix of flour and crackers: The rice flour some people use is fine, but I stick with regular flour and saltine crackers. The crackers give you extra crunch without making the coating too heavy.
• Whisk constantly when making gravy: Lumpy gravy ruins the whole experience. Keep that whisk moving the entire time you add the milk, and your sauce will come out smooth every time.
• Add a pinch of sugar to the gravy: This is something I picked up from old family recipes. Just a tiny bit of sugar balances the salt and brings out the creamy flavor without making it sweet.

Best Side Dishes to Serve With

When I make this barrel chicken fried steak at home, these are the sides that always disappear first.

1. Creamy Mashed Potatoes

This is the classic pairing with chicken fried steak recipe for a reason. The smooth potatoes soak up the gravy like a sponge, and every bite is pure comfort food.

2. Southern Green Beans

Cook them low and slow with a bit of bacon or ham. They add a savory, slightly smoky flavor that balances the richness of the fried chicken coating.

3. Buttermilk Biscuits

Fresh, flaky biscuits are perfect for soaking up any leftover gravy on your plate. You can make them from scratch or grab a tube from the store - both work great for this hearty meal.

4. Coleslaw

A tangy, crunchy slaw cuts through the heavy gravy and fried coating. It brings a fresh bite that makes the whole plate feel more balanced and less greasy.

5. White Rice

If you want something simple that lets the cracker barrel chicken fried steak shine, plain white rice does the job. It soaks up the sawmill gravy without competing for attention.

How to Store and Reheat Leftovers

I know leftovers are rare with this dish, but if you have any, here is how to keep them good.

Store the steaks and gravy separately in the fridge using plastic wrap or airtight containers. The steaks will keep for about 3 days, and the gravy lasts about the same.

To reheat, place the steaks on a baking sheet and warm them in a 350°F oven for about 10 minutes. This keeps the coating from getting soggy like it would in the microwave.

Reheat the gravy in a small pot on medium heat, stirring often. If it gets too thick, add a splash of milk and whisk until smooth. The coating will not be quite as crispy as fresh, but it still tastes good and the flavor is all there.

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