Gluten Free Country Fried Steak

Total time50 min

Prep time20 min

Cook time30 min

Cube steaks get seasoned simply with salt and pepper, then pressed into a bold, well-spiced dredge loaded with garlic powder, onion powder, smoked paprika, and a kick of cayenne before frying up in a hot cast iron skillet until deeply golden and crackly-crisp. That double-dip technique — flour, egg wash, back into the flour — is what builds the thick, craggy crust this dish is known for, and letting the coated steaks rest before frying makes sure it stays put in the oil. The pan drippings get put to good use in a peppery, from-scratch gravy, whisked until glossy and thick enough to coat the back of a spoon. Smothered over the crisp-fried steaks, it's rich, savory, and deeply comforting — the kind of Southern classic that tastes like it took all day. This one works well for a gluten free table without losing any of that signature crunch or peppery gravy flavor. Serve it hot, straight from the skillet, with the gravy spooned on generously.

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Ingredients

4 servings

For the steak

4 cube steaks (about 6 oz each)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper

For the dredge

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp kosher salt
½ tsp black pepper

For the egg wash

2 large eggs
½ cup buttermilk
1 tsp hot sauce

For frying

1 cup vegetable oil or canola oil, for frying

For the gravy

3 tbsp reserved frying fat (from the skillet)
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups whole milk
½ tsp kosher salt, or to taste
1 tsp black pepper, or to taste

Instructions

1
Pat the cube steaks dry with paper towels and season both sides with 1 tsp salt and 1 tsp black pepper. Set aside on a plate.
2
In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow dish, whisk together the eggs, buttermilk, and hot sauce until smooth.

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