Recipe

Sweet and Spicy Country Fried Steak

Ultra-crispy steak with a zesty hot honey gravy that hits savory, sweet, and just enough heat to keep things interesting.

By Matt Campbell

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4.8

A golden, crispy country fried steak on a plate with hot honey gravy spooned over the top and a sprinkle of black pepper

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Country fried steak is already a comfort food heavyweight, but this version shows up with a little extra personality. We are talking crisp edges, a well-seasoned crust that actually tastes like something, and a sweet and spicy gravy that makes you want to drag everything on the plate through it.

The trick here is keeping it doable. No fancy cuts, no hard-to-find ingredients, no stress. Just a solid dredge, a smart fry, and a hot honey gravy that tastes like your favorite diner gravy decided to put on a leather jacket and start a band.

A tenderized cube steak being dredged in seasoned flour on a shallow plate beside a bowl of egg wash

Why It Works

Crispy crust that stays put: A quick rest after dredging helps the coating bond so you lose less breading in the pan.
Big flavor with pantry spices: Smoked paprika, garlic powder, and a pinch of cayenne build that zesty, zingy vibe without going overboard.
Gravy with balance: Classic peppery milk gravy gets upgraded with hot honey and a tiny splash of vinegar for a sweet heat finish that does not taste flat.
Weeknight friendly: Cube steak cooks fast, and everything comes together in one skillet (about 45 minutes, depending on batch size).

Pairs Well With

Storage Tips

Keep It Crispy Later

Country fried steak is at its peak right out of the skillet, but leftovers can still be great if you store them like you mean it.

Refrigerate

Steak: Cool completely, then store in an airtight container with a paper towel tucked in to absorb moisture. Refrigerate up to 3 days.
Gravy: Store separately in a sealed container up to 3 days.

Reheat

Best method (crispy): Bake steak on a wire rack over a sheet pan at 400°F for 10 to 14 minutes, flipping once.
Air fryer: 375°F for 6 to 8 minutes, depending on thickness.
Gravy: Warm gently in a saucepan with a splash of milk to loosen. Stir often so it stays smooth.

Freezing

You can freeze the cooked steaks, but the crust will soften a bit. Wrap individually and freeze up to 2 months. Thaw overnight in the fridge before reheating in the oven or air fryer. I do not recommend freezing the gravy.

Common Questions

Is country fried steak the same as chicken fried steak?

They are close cousins, and the names get used interchangeably depending on where you live. Often, chicken fried steak shows up with a white peppery gravy, while country fried steak may lean toward brown gravy in some regions. Here we are going with a white gravy, then making it sweet and spicy.

What cut of meat should I use?

Cube steak is the classic because it is tenderized and cooks fast. If you cannot find it, use top round or sirloin and pound it to about 1/4-inch thick.

How do I keep the breading from falling off?

Three things: (1) Pat the steak dry, (2) press the flour on firmly, and (3) let the dredged steaks rest 10 minutes before frying. Also, do not move them around too early in the pan.

Can I make it less spicy for kids?

Yes. Skip the cayenne in the flour and use regular honey instead of hot honey. You can always add a little hot sauce to your own gravy at the table.

Why did my gravy turn lumpy?

Your heat was likely too high or the milk went in too fast. Lower the heat and whisk steadily. If it is already lumpy, strain it or hit it with an immersion blender, then bring it back to a gentle simmer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (cast iron is great)
Instant-read thermometer (helpful for staying out of overcooked territory)
2 shallow bowls or pie plates (for dredging)
Wire rack and sheet pan (for draining and reheating)
Tongs
Whisk (for gravy)

I started making country fried steak when I wanted that diner comfort without the diner wait. The first few times I went full chaos mode, oil too hot, flour everywhere, gravy that looked suspicious. Then I learned the real secret is not being fancy, it is being patient for ten minutes. Let the dredge set, fry in batches, and build the gravy right in the same skillet so you do not waste that flavor. The sweet and spicy twist happened on a night I only had hot honey and a little vinegar in the pantry. One spoonful later, it was the kind of sauce that makes you pause mid-bite and go, okay, wow.