Neither smothered steak nor CFS is made from the kind of steak usually broiled or grilled. CFS is breaded, fried & served with mashed potatoes; the white gravy may even be served on the side to preserve the crunch.
For smothering, pork chops might work better. Oxtails are the best… And, yes: over rice.
I want my steak nekkid and kicking. 
Unless your speaking of chuck roast/chopped steak type meat, then yea, over rice or noodles…it’s the sauce that makes that tolerable.
They do!
And this is “steak” in the sense that it’s a cut from a cow eaten as a single person’s portion. It’s not a typical steak cut like a NY Strip, filet mignon, etc… I think it’s usually flank steak or chuck or something like that.
Okay, fair enough. I’d never heard of smothered steak before, and the previous picture in the thread was pretty bad for trying to figure out if it was the same or not, and many people were talking about CFS, so I thought maybe they were the same. These new pics clear it up, they’re not the same, so I know nothing about SS, maybe rice is great.
And the white gravy should be made from the little crackling bits left over in the pan that the country fried steak was cooked in.
I like rice, but I like good rice, preferably long grain or wild rice that falls apart. I do not like sticky rice and the idea of putting gravy on rice is foreign to me.
I get the idea of gravy on rice. I eaten it that way and it’s yummy. But underneath a smothered steak? I voted that I’d eat it that way, because it’s not an outrageous idea, and it would probably taste fine. But potatoes are what should go with smothered steak. Any kind of steak really.
Put me down on the ‘this is chicken-fried steak a whole different dish than smothered steak’ side.
No, rice is not traditional with chicken fried steak.
If I got gravy over rice I would send it back.
You guys are odd. Have you never had creole or Cajun food, where it seems like almost everything is served over rice? Or Chinese food?
Rice demands gravy, or saucing of some kind. Bare-ass rice is boring.
Mostly this–white gravy is fine on potatoes but gross on rice.
White gravy is gross on anything. With mashed potatoes, it only compounds the problem that you’re being served potatoes instead of rice. No offense to you tater-lovers, but you can definitely have my share.
I will agree that white gravy on rice is a bit odd. I’m not sure if it’s “gross” or not, but I would not have ever thought of putting white gravy on rice. For white gravy, I think biscuits first, then on chicken fried steak, and then potatoes. Rice doesn’t seem like a good match for that kind of gravy, but I can be persuaded.
But gravies/sauces, in general, are awesome with rice.
I just returned from my local cafeteria with a take out of Country steak over rice, pinto beans, and mac&cheese. Brown gravy on the steak of course.
White gravy over rice wouldn’t be something I’d ask for.
Haven’t had that before, but damn it looks nice.
Only kind of gravy I’m usually willing to eat is sausage gravy, on biscuits. I like my rice plain (butter, salt and pepper), but I’d rather have potatoes.