Country Fried Steak Recipe (Pan-Fried Beef Steak with Cream Gravy)

In a wide plate, combine the flour, salt, and plenty of black pepper. Pat the steaks dry so the coating sticks well.

Press each steak into the seasoned flour until evenly coated. Shake off the extra flour so it doesn’t burn in the pan.

Heat the bacon fat (or oil) in a large skillet over medium-high heat. Fry the steaks in batches until browned on both sides, about 3–5 minutes per side depending on thickness. Move to a plate and keep warm.

Reduce heat to medium. Add the butter, then sprinkle in the finely milled flour and stir for about 1 minute. Scrape up the browned bits as you go.

Pour in the half-and-half gradually while whisking. Keep whisking until smooth. Simmer 3–5 minutes until the gravy thickens; season with salt and pepper if needed.

Plate the steaks and spoon the warm gravy over the top. If it gets too thick, loosen with a splash of milk; if too thin, simmer a bit longer.