Cracker Barrel Copycat Country Fried Steak Recipe

Nothing says old country like a plate of good old fashioned fried steak. Now, if there is one restaurant that is known for serving country fried steak, it’s Cracker Barrel.

Formally known as Cracker Barrel Old Country Store, the restaurant has been serving traditional Southern-style recipes complete with the old Southern facade since 1969. Although we can’t make the old country facade into our homes, we can offer you a recipe to recreate the iconic fried steak from Cracker Barrel.

This country fried steak is good for lunch, dinner, or whenever you want them. Impress guests with this signature dish by following these easy steps.

How To Make Cracker Barrel Copycat Country Fried Steak

  • 2 lb. steak
  • 1/2 cup flour
  • 1/2 tsp salt (to taste)
  • 1/2 tsp Pepper (to taste)
  • 3/4 cup buttermilk pancake mix
  • 1 large egg
  • 1/3 cup canola oil
  • 2 tbsp water

For the gravy

  • 1/2 cup flour
  • 2 cups milk
  • Salt (to taste)
  • pepper (to taste)
  1. Cut the steak into 4 pieces. Place the pieces between two sheets of parchment paper and pound with the flat end of a meat mallet until they are about 1 inch thick.

  2. In a bowl, sift together the dry ingredients. In a separate bowl, whisk together the water and egg. Prepare the pancake mix in a third bowl.

  3. Dip each steak in the flour mixture, then in the egg, and finally in the pancake mix.

  4. Take a large cast-iron skillet or a large frying pan and heat the oil over medium-high heat.

  5. Fry each steak for 4-5 minutes on each side.

  6. Set the steaks aside to cool and discard most of the oil, saving about 2 tbsp.

  7. For the gravy, make a roux with the remaining oil and flour.

  8. Once it is lightly brown and gives off a nutty smell, SLOWLY add in the milk about a half a cup at a time to thicken the roux into a gravy.

  9. Add salt and pepper to taste and then pour your gravy over the steaks.

Make sure to taste the gravy as you go along and adjust the amount of milk to your own preference.

Serve the steaks up with your favorite veggies and a side of mashed/baked potatoes, just like in the restaurants.

How To Make Cracker Barrel Copycat Country Fried Steak

5 from 3 votes
Preparation: 10 mins
Cooking: 15 mins
Total: 25 mins
Serves:

Ingredients

  • 2 lb. steak
  • 1/2 cup flour
  • 1/2 tsp salt to taste
  • 1/2 tsp Pepper to taste
  • 3/4 cup buttermilk pancake mix
  • 1 large egg
  • 1/3 cup canola oil
  • 2 tbsp water

For the gravy

  • 1/2 cup flour
  • 2 cups milk
  • Salt to taste
  • pepper to taste

Instructions

  1. Cut the steak into 4 pieces. Place the pieces between two sheets of parchment paper and pound with the flat end of a meat mallet until they are about 1 inch thick.

  2. In a bowl, sift together the dry ingredients. In a separate bowl, whisk together the water and egg. Prepare the pancake mix in a third bowl.

  3. Dip each steak in the flour mixture, then in the egg, and finally in the pancake mix.

  4. Take a large cast-iron skillet or a large frying pan and heat the oil over medium-high heat.

  5. Fry each steak for 4-5 minutes on each side.

  6. Set the steaks aside to cool and discard most of the oil, saving about 2 tbsp.

  7. For the gravy, make a roux with the remaining oil and flour.

  8. Once it is lightly brown and gives off a nutty smell, SLOWLY add in the milk about a half a cup at a time to thicken the roux into a gravy.

  9. Add salt and pepper to taste and then pour your gravy over the steaks.

Recipe Notes

Make sure to taste the gravy as you go along and adjust the amount of milk to your own preference.

Serve the steaks up with your favorite veggies and a side of mashed/baked potatoes, just like in the restaurants.

Nutrition

  • Calcium: 213mg
  • Calories: 896kcal
  • Carbohydrates: 37g
  • Cholesterol: 214mg
  • Fat: 58g
  • Fiber: 1g
  • Iron: 6mg
  • Potassium: 868mg
  • Protein: 56g
  • Saturated Fat: 19g
  • Sodium: 603mg
  • Sugar: 6g
  • Vitamin A: 360IU
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Commonly Asked Questions

What is a roux?

A roux is a sauce thickener made with fat and flour. In this recipe, we used milk as the liquid to turn it into a creamy, thick gravy.

Why do you have to pound the steaks?

Pounding the steaks is a way of tenderizing the meat by breaking down the connective tissues in the meat. This prevents tough and chewy cuts of meat. It also flattens the steak so they will cook a lot faster.

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Conclusion

These country-fried steaks are a true representation of Southern cuisine and they are relatively easy to make. If you want a new way to cook your steaks, try this recipe and you'll be surprised how good they taste!

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