Country Fried Ribeye with White Gravy
Country Fried Ribeye is basically a ribeye steak that’s been breaded and fried similar to chicken-fried steak. The ribeye is tenderized or pounded a bit, then coated in seasoned flour (sometimes dipped in an egg wash too), and fried until golden and crispy.It’s served with mashed potatoes that are usually creamy, buttery, and often made from scratch. The white gravy—sometimes called country gravy or cream gravy—is made from the pan drippings, flour, milk, and seasoning, then spooned over both the steak and the potatoes.Smothered green beans means the green beans are cooked slowly with flavorful ingredients—like onions, bacon or ham, and maybe a bit of broth—until tender and richly seasoned.Put it all together, and you’ve got a classic, comforting Southern plate that’s crispy, creamy, and full of flavor.
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Ingredients
For the steak
- 4 each ribeye steaks about 6–8 oz each, ½ inch thick
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 eggs
- ½ cup milk or buttermilk
- Vegetable oil for frying or canola
For the gravy
- 3 tablespoons pan drippings after frying
- 3 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper to taste
Mashed Potatoes
- 2 pounds russet potatoes or Yukon Gold potatoes, peeled and cubed
- ½ cup milk or more to taste
- 4 tablespoons butter
- Salt and pepper
Smothered Green Beans
- 1 pound fresh green beans trimmed
- 4 slices bacon chopped
- ½ onion diced
- 1 cup chicken broth
- 1 tablespoon butter
- Salt and pepper optional
- pinch sugar optional
Instructions
Prepare the steaks
- Lightly pound the ribeyes so they’re even in thickness. Pat dry.
Make the coating
- In a shallow bowl, mix flour, salt, pepper, paprika, and garlic powder. In another bowl, whisk eggs with milk.
Dredge and fry
- Dip each steak in the flour mixture, then egg, then back into the flour.
- Heat oil in a large skillet (enough to cover halfway up the steaks).
- Fry each steak 3–4 minutes per side or until golden and crisp. Transfer to a paper towel–lined plate to drain.
Make the gravy
- Pour off all but 3 tablespoons of oil from the skillet. Whisk in flour and cook 1–2 minutes.
- Slowly whisk in milk, stirring constantly until thick and smooth. Season generously with salt and pepper.
Mashed Potatoes
- Boil potatoes in salted water 15–20 minutes until fork-tender.
- Drain and mash with butter and milk.
- Season to taste with salt and pepper. Keep warm.
Smothered Green Beans
- In a skillet, cook bacon until crisp. Remove and set aside, leaving drippings in the pan.
- Add onion; cook until translucent.
- Add green beans and broth. Cover and simmer 20–25 minutes, until beans are tender and flavorful.
- Stir in butter and bacon before serving. Season to taste.
- Place each country fried ribeye on a plate, top with white gravy, add a scoop of mashed potatoes with more gravy on top, and finish with a hearty side of smothered green beans.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 504kcal (25%)Carbohydrates: 84g (28%)Protein: 20g (40%)Fat: 11g (17%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 109mg (36%)Sodium: 971mg (42%)Potassium: 1687mg (48%)Fiber: 8g (33%)Sugar: 17g (19%)Vitamin A: 1268IU (25%)Vitamin C: 35mg (42%)Calcium: 338mg (34%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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