This carnivore-friendly take on country-fried steak keeps the classic dish comforting and indulgent without compromising dietary guidelines. Featuring crispy pork panko breading and a rich, creamy gravy, this recipe offers a delicious way to enjoy steak with a nostalgic twist.
Perfect for dinner or a hearty brunch, this dish can also be paired with fried eggs for a complete meal.
How to Make Country-Fried Steak with Gravy
- Yield: 2 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Ingredients
- ⅓ cup tallow or other heat-tolerant fat, plus extra if needed, for frying
- 4 cubed steaks (about 1 pound)
- Kosher salt, to taste
- 1 large egg
- 1¼ cups pork panko
- 1 cup heavy cream
Instructions
- Heat the tallow in a large cast-iron skillet over medium-high heat for about 5 minutes. To test the fat’s readiness, drop a pinch of panko into the pan—if it sizzles, the fat is ready. Reduce heat temporarily if the fat overheats while preparing the steaks.
- Pat dry the steaks and lightly sprinkle them with salt.
- In a medium bowl, crack and whisk the egg. Pour the pork panko into a separate dish.
- Dip each steak into the egg, allowing the excess to drip off, then press it into the pork panko to coat both sides evenly. Place the breaded steaks on a plate.
- Fry the steaks in the hot tallow for 2 to 3 minutes per side, or until golden brown. Avoid overcrowding the skillet; cook in batches if necessary, letting the fat return to temperature before frying the next batch.
- Remove the cooked steaks and place them on a wire rack. Tent with foil to keep warm while you prepare the gravy.
- Carefully pour off all but 1 tablespoon of fat from the skillet, leaving the browned bits in the pan. Add the heavy cream and whisk, scraping the bottom to release the browned bits.
- Simmer the gravy over medium-high heat, whisking frequently until thickened, about 6 to 7 minutes. Add salt to taste.
- Plate the steaks and pour the creamy gravy generously over them.
- Serve immediately and enjoy this comforting carnivore delight.
Tips for the Perfect Country-Fried Steak
- Selecting the Steak: Cubed steak, which is tenderized top round or sirloin, is ideal for this recipe. Ensure the cuts are uniform in thickness for even cooking.
- Gravy Variations: For a richer gravy, add a tablespoon of butter to the cream. If you prefer a thinner consistency, whisk in a splash of beef broth.
- Breading Techniques: Press the panko firmly onto the steak to ensure it adheres well during frying.
Why This Recipe Fits the Carnivore Diet
This recipe eliminates traditional flour-based breading and milk-based gravy, replacing them with pork panko and heavy cream to align with carnivore principles. The result is a flavorful, nutrient-dense dish that doesn’t sacrifice indulgence.
Serving Suggestions & Variations
- Add a Breakfast Twist: Pair the steaks with fried eggs and a side of crispy bacon for a hearty brunch.
- Reheating Tip: To reheat leftovers, use an air fryer or skillet to restore the steak’s crispy texture without overcooking.
- Meal Prep Idea: Bread the steaks ahead of time and refrigerate for up to a day before frying to save prep time.
This country-fried steak with gravy is a comforting, indulgent way to enjoy classic flavors while staying true to your carnivore diet. Easy to prepare and endlessly satisfying, this dish is sure to become a favorite for any occasion. Give it a try and savor every bite!
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Country-Fried Steak with Gravy Recipe
Ingredients
- ⅓ cup tallow or other heat-tolerant fat plus extra if needed, for frying
- 4 cubed steaks about 1 pound
- Kosher salt to taste
- 1 large egg
- 1¼ cups pork panko
- 1 cup heavy cream
Instructions
- Heat the tallow in a large cast-iron skillet over medium-high heat for about 5 minutes. To test the fat’s readiness, drop a pinch of panko into the pan—if it sizzles, the fat is ready. Reduce heat temporarily if the fat overheats while preparing the steaks.
- Pat dry the steaks and lightly sprinkle them with salt.
- In a medium bowl, crack and whisk the egg. Pour the pork panko into a separate dish.
- Dip each steak into the egg, allowing the excess to drip off, then press it into the pork panko to coat both sides evenly. Place the breaded steaks on a plate.
- Fry the steaks in the hot tallow for 2 to 3 minutes per side, or until golden brown. Avoid overcrowding the skillet; cook in batches if necessary, letting the fat return to temperature before frying the next batch.
- Remove the cooked steaks and place them on a wire rack. Tent with foil to keep warm while you prepare the gravy.
- Carefully pour off all but 1 tablespoon of fat from the skillet, leaving the browned bits in the pan. Add the heavy cream and whisk, scraping the bottom to release the browned bits.
- Simmer the gravy over medium-high heat, whisking frequently until thickened, about 6 to 7 minutes. Add salt to taste.
- Plate the steaks and pour the creamy gravy generously over them.
- Serve immediately and enjoy this comforting carnivore delight.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.