Country-Fried Steak with Creamy Sawmill Gravy

Why You’ll Love This Recipe

• Classic Southern comfort: craggy-crisp steak under a silky, peppery sawmill gravy.
• Smart timing: potatoes and beans finish while the gravy simmers—dinner in about an hour.
• Pantry-friendly: flour, milk, and spices do the heavy lifting.
• Reliable crunch: a touch of cornstarch and baking powder in the dredge keeps the crust crisp.

Grocery List

• Produce: Russet potatoes (2 lb), green beans (12 oz), fresh parsley (optional garnish), garlic (optional for potatoes)
• Dairy: Buttermilk (optional), whole milk, unsalted butter, sour cream
• Pantry: Cube steaks, all-purpose flour, cornstarch, baking powder, neutral oil or lard, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne, hot sauce (optional)

Full Ingredients

Country-Fried Steaks

• 4 tenderized cube steaks (5–6 oz each; 1.5–2 lb total), patted dry
• 1 cup buttermilk (optional, recommended for juicier meat)
• 1 tsp hot sauce (optional)
• Neutral oil or lard for frying (about 2/3 cup; maintain 1/4 inch depth in skillet)

Seasoned Dredge

• 1 1/4 cups all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 2 tsp kosher salt
• 2 tsp coarse black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne (optional heat)

Sawmill (Peppered Milk) Gravy

• 3 tbsp pan drippings (or butter if needed)
• 3 tbsp all-purpose flour
• 2 1/4 cups whole milk, warmed
• 1 tsp freshly ground coarse black pepper (plus more to taste)
• 1/2 tsp kosher salt, or to taste
• Pinch of cayenne or paprika (optional)

Mashed Potatoes

• 2 lb russet potatoes, peeled and cut into 1 1/2-inch chunks
• 2 tsp kosher salt (for the cooking water)
• 4 tbsp unsalted butter
• 1/3 cup warm whole milk
• 1/4 cup sour cream
• Kosher salt and black pepper to taste

Green Beans

• 12 oz fresh green beans, trimmed
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Optional: 1/2 tsp lemon zest or a squeeze of lemon for brightness

Step-by-Step Instructions

Step 1: Optional buttermilk soak and potato prep

Whisk the buttermilk and hot sauce in a shallow dish. Add the cube steaks and turn to coat. Let sit 20–30 minutes while you prep everything else. Peel potatoes, cut into chunks, and place in a pot of cold water with 2 tsp kosher salt. Set aside for now.

Step 2: Mix the seasoned dredge and set up

In a wide bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Set a wire rack over a sheet pan for resting the dredged and fried steaks. Pat steaks dry if soaked. Dredge each steak in the seasoned flour, pressing to adhere into all the nooks. Set on the rack for 5 minutes to hydrate the coating.

Step 3: Start the potatoes

Bring the pot of potatoes to a boil over high heat. Reduce to a lively simmer and cook until tender, 15–20 minutes. Drain and return to the warm pot (off heat). Cover to keep warm; you will finish them later.

Step 4: Fry the steaks

In a 12-inch cast-iron skillet, heat 2/3 cup oil (about 1/4 inch deep) over medium to medium-high until it reaches 350°F. Fry steaks in two batches to avoid crowding: 3–4 minutes per side, turning once, until deep golden-brown with a craggy crust and an internal temp of about 145°F. Adjust heat to keep oil between 325–350°F. Transfer to the wire rack and keep warm in a 200°F oven while you make the gravy.

Step 5: Make the sawmill gravy

Pour off all but 3 tbsp drippings. Sprinkle in 3 tbsp flour and cook over medium heat, stirring, 1–2 minutes until blond and foamy. Gradually whisk in 2 1/4 cups warm milk, a little at a time, scraping up browned bits. Simmer 2–3 minutes until creamy and nappé (thick enough to coat a spoon). Season with 1 tsp coarse black pepper and 1/2 tsp salt. If too thick, whisk in a splash more milk; if too thin, simmer another minute.

Step 6: Finish the mashed potatoes

Add 4 tbsp butter, 1/3 cup warm milk, and 1/4 cup sour cream to the potatoes. Mash until smooth and fluffy. Season to taste with salt and pepper. Cover to keep warm.

Step 7: Cook the green beans and serve

Bring a medium pot of salted water to a boil. Blanch green beans for 4 minutes until tender-crisp. Drain and toss with 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp pepper (add lemon if using). Plate steaks with mashed potatoes and green beans; spoon generous ladles of peppered sawmill gravy over the steak and a little on the potatoes. Garnish with parsley if you like.

Pro Tips

• For a shatteringly crisp crust, press the seasoned flour firmly onto the meat and let it rest on a rack before frying.
• Use a thermometer to keep oil at 325–350°F; too cool yields greasy crust, too hot scorches the flour.
• Warm the milk before adding to the roux—this prevents lumps and speeds up thickening.
• Keep finished steaks on a rack in a 200°F oven so the bottom stays crisp (no soggy spots).
• Salt your potato water like the sea; it seasons from the inside out for better-tasting mash.

Variations

• Chicken-Fried Style: Add an egg wash (2 eggs + 2 tbsp milk). Dredge flour → egg → flour for an ultra-crispy shell.
• Sausage Sawmill Gravy: Brown 4 oz breakfast sausage after frying; keep 3 tbsp fat, make the roux, then fold the crumbled sausage back into the gravy.
• Gluten-Free: Use a 1:1 gluten-free flour blend for dredging and gravy; swap cornstarch with the same amount or add a little rice flour for extra crispness.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers up to 3 days. Reheat steaks on a rack at 375°F for 10–12 minutes to re-crisp; reheat gravy gently on the stovetop with a splash of milk. Mashed potatoes rewarm well with a little extra milk and butter. Green beans are best fresh but can be reheated in a skillet with a dab of butter. To make ahead: mix the seasoned flour up to 1 week in advance; peel and cut potatoes up to 24 hours ahead and keep submerged in cold water; trim green beans 1 day ahead; you can also bread steaks and freeze uncooked (layer with parchment) for up to 2 months—fry from frozen at 350°F, adding 1–2 minutes per side.

Nutrition (per serving)

Approximate for 1 steak with gravy, 1/4 of the potatoes, and 1/4 of the beans: 820 calories; 45 g fat; 65 g carbohydrates; 40 g protein; 2 g fiber; 1,350 mg sodium. Values will vary with oil absorption and seasoning.