Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy

Photo: Iain Bagwell; Styling: Annette Joseph

Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy is a creation from the chef's journey through the South--cubed steak with fresh marjoram dotting the flour-cracker coating mixture. Cornmeal Gravy tops the country-fried steak.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 5 Minutes


  • 6 (6-oz.) top sirloin steaks, cubed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 3 cups all-purpose flour
  • 1 1/2 cups finely crushed round buttery crackers
  • 6 tablespoons chopped fresh marjoram
  • 3 large eggs
  • 2 cups buttermilk
  • Vegetable oil
  • Uncle Ellis' Cornmeal Gravy


  1. 1. Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
  2. 2. Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
  3. 3. Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy