When it comes to country fried steak, most restaurants use cube steak—an economical, tenderized cut from the round. But Texas Roadhouse doesn’t. They proudly use fresh-cut sirloin, calling their dish Country Fried Sirloin.
That one decision changes everything: flavor, texture, and the sheer eating experience.
Sirloin vs. Cube Steak: A Deeper Look
- Sirloin brings a lean but flavorful profile. It’s sturdy enough to be pounded, battered, and fried, yet remains juicy inside with a firm but tender bite.
- Cube steak, by contrast, often comes from tougher muscles; it’s tenderized mechanically, but tends to have a softer, “mushier” texture after frying.
- Choosing sirloin shows confidence in flavor—the meat itself adds character rather than relying purely on breading or gravy.
How Texas Roadhouse Prepares Its Country Fried Sirloin
- Fresh cut to order — The sirloin is not precomputed or bulk-tenderized months ahead.
- Hand battered — It receives a custom dredge (likely seasoned flour, salt, pepper, and perhaps additional spices).
- Fried to golden crisp — The goal is a firm, crunchy crust without overcooking the interior.
- Topped with cream gravy — A silky, rich white gravy that complements rather than overwhelms the beef flavor.
- Served with two sides — This makes the dish feel like a full entrée, not just a fried cutlet.
Nutrition & Portion Size at a Glance
| Metric | Estimate for One Serving |
|---|---|
| Calories | ~ 1,100 to 1,170 kcal |
| Total Fat | ~ 71-75 grams |
| Carbohydrates | ~ 68-72 grams |
| Protein | ~ 50-52 grams |
| Sodium | ~ 2,000+ milligrams |
| Sides | Choose two (mashed potatoes, veggies, salad, etc.) |
Portions are generous—this is not a small plate. The size, combined with the richness, helps explain why diners talk about it as a hearty, satisfying meal.
Why Sirloin Wins in This Application
- It withstands pounding and battering without disintegrating.
- It retains structural integrity under high heat so the crust stays crisp.
- Its flavor is robust enough to shine through cream gravy rather than being hidden by it.
- The balance between leanness and enough intramuscular fat means it doesn’t turn dry quickly.
Even more indulgent cuts—like ribeye—could be used in theory, but they risk excess fat dripping into the crust and creating sogginess. Sirloin provides that sweet spot: tender, beefy, and fry-friendly.
The Customer Appeal
- Visual impact: a thick, wide cut that looks full and ambitious.
- Texture contrast: crisp crust + tender center.
- Flavor payoff: true beef notes enhanced by gravy, rather than masked.
- Value perception: feels premium without feeling overdone or gimmicky.
For many fans, it’s the contrast—crunch plus true steak texture—that elevates this dish beyond a regular fried steak.
Texas Roadhouse’s secret to a standout country fried steak lies in its bold choice of fresh-cut sirloin.
This cut delivers more flavor and better texture than the usual cube steak, and when hand battered and topped with cream gravy, it results in a bold, crunchy, juicy dish that feels like a real steakhouse experience.
Generous portions and thoughtfully paired sides complete what fans know as one of the best interpretations of this classic Southern comfort dish.
FAQs
Does “country fried steak” always use cube steak?
No. While cube steak is common, some quality restaurants—like Texas Roadhouse—use sirloin for better texture and taste.
Why cream gravy instead of brown?
Texas Roadhouse pairs this steak with cream (white) gravy, which adds richness and helps soften the outer crust without dulling the beef’s flavor.
Is it too indulgent to eat often?
Yes, nutritionally it’s high in calories, fat, and sodium. But as an occasional treat, it’s a satisfying luxury. Splitting the portion or choosing lighter sides can help.
