Carnivore Country Fried Steak - For the Carnivore Diet

Crispy pork-rind crusted cube steak fried in beef tallow with a silky cream gravy. 100% animal-based comfort food made simple.

This carnivore take on country fried steak delivers the same crisp-on-the-outside, tender-on-the-inside bite you want—without any flour. A fine pork rind crust clings to seasoned cube steak and fries up beautifully in beef tallow.

The pan drippings become a quick, rich cream gravy thickened with a little gelatin for a classic, spoonable texture. Keep it simple with salt, or add a pinch of white pepper if your approach allows it.

Serve immediately for maximum crunch. Leftovers reheat well in a hot skillet or air fryer to revive the crust without overcooking the meat.

Ingredients

• 1.5 lb beef cube steak (4 thin pieces)
• 2 large eggs
• 2 cups finely crushed pork rinds
• 1/2 cup finely grated Parmesan cheese (optional, for extra adhesion)
• 1/2 to 3/4 cup beef tallow or ghee, for shallow frying
• 1 teaspoon fine salt, plus more to taste
• 1 cup heavy cream
• 2 tablespoons butter
• 1/2 cup beef bone broth (or water), as needed to thin gravy
• 1 teaspoon unflavored gelatin (optional, for thicker gravy)
• Optional: pinch of white pepper, if tolerated

Instructions

1. Set up stations: Place crushed pork rinds in a shallow dish and mix with Parmesan (if using) and a big pinch of salt. Beat eggs in a second shallow bowl.
2. Pat steaks dry thoroughly and season both sides with salt.
3. Dredge each steak in pork rind crumbs, dip in egg, then dredge again in crumbs to form a solid coating. Press firmly so the crust adheres. Rest the coated steaks on a rack 5 minutes.
4. Heat 1/4 inch of beef tallow in a large skillet over medium to medium-high heat until shimmering.
5. Fry steaks in batches 3 to 4 minutes per side until deeply golden and crisp. Adjust heat to maintain steady sizzle without scorching. Transfer to a rack to drain.
6. Make the gravy: Pour off excess fat, leaving about 2 tablespoons in the skillet. Add butter and melt over medium heat. Stir in heavy cream and 1/4 cup bone broth, scraping up browned bits.
7. Simmer gently until slightly thickened, 2 to 3 minutes. If you prefer thicker gravy, dissolve gelatin in 2 tablespoons cold broth or water, then whisk into the pan and simmer 30 to 60 seconds more.
8. Season gravy with salt (and optional white pepper). Thin with a splash more broth if needed for spoonable consistency.
9. Serve steaks hot with the cream gravy spooned over the top.

Time: 30 minutes Servings: