Hello World KitchenBeta
Tenderized beef steaks coated in a perfectly seasoned crust, pan-fried to crispy golden perfection, and smothered in a rich, peppery homemade milk gravy.
Ingredients
The Steaks & Breading
- 4 pieces Cube steaks — About 1/3 to 1/2 lb each. If using round steak, pound thoroughly with a meat tenderizer.
- 2 cups All-purpose flour — Divided use
- 1 teaspoon Baking powder
- 1.5 teaspoons Kosher salt
- 1.5 teaspoons Black pepper — Freshly ground
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 whole Large eggs
- 0.5 cup Buttermilk — Can substitute whole milk
- 0.5 cup Vegetable oil — Or canola oil, for frying. Amount may vary based on skillet size.
Country Gravy
- 0.25 cup Pan drippings — Reserved from frying the steaks
- 0.25 cup All-purpose flour — Can use the leftover seasoned dredging flour
- 2.5 cups Whole milk — Warm or at room temperature
- 1 teaspoon Black pepper — Coarsely ground, plus more to taste
- 0.5 teaspoon Kosher salt — To taste
Instructions
-
Set up your dredging station. In one shallow dish, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder. In a second shallow dish, whisk the eggs and buttermilk together.
~5 minKeeping one hand wet and one hand dry while breading helps prevent clumpy fingers. -
Dredge each cube steak in the seasoned flour, shaking off the excess. Dip into the egg mixture to coat completely, then press firmly back into the flour mixture, ensuring a thick, even crust. Place breaded steaks on a plate.
~10 minLetting the breaded steaks rest for 5-10 minutes before frying helps the breading adhere to the meat. -
Heat the vegetable oil in a large cast-iron skillet over medium-high heat. You want about 1/4 inch of oil. Heat to 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in.
~5 minCast iron is ideal for maintaining even oil temperature. -
Carefully place 2 steaks into the hot oil. Fry until the bottom is deeply golden brown and crispy, about 4-5 minutes. Flip and fry the other side for another 4-5 minutes. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while cooking the remaining steaks.
~10 minDo not crowd the pan; fry in batches to ensure a crispy crust. -
To make the gravy, carefully pour the used oil into a heatproof bowl, leaving all the browned crispy bits in the skillet. Measure 1/4 cup of the oil/drippings and return it to the skillet over medium heat.
~2 min -
Whisk 1/4 cup of flour (you can use the leftover dredging flour) into the hot drippings. Cook, whisking constantly, until the roux is a light golden brown color and smells nutty, about 1-2 minutes.
~2 minThis cooks out the raw flour taste. -
Gradually whisk in the whole milk. Continue cooking and whisking until the gravy comes to a simmer and thickens, about 4-5 minutes. Season generously with black pepper and salt to taste. If the gravy is too thick, whisk in a splash more milk.
~5 minCountry gravy should be peppery, so don't be shy with the black pepper! -
Serve the hot, crispy steaks immediately, generously smothered in the country gravy.
~1 minServe alongside mashed potatoes and green beans for a classic Southern meal.
Nutrition
Equipment
- Large cast iron skillet
- 3 shallow dishes for dredging
- Whisk
- Tongs
- Wire cooling rack
Tips & Storage
- Pat the steaks completely dry with paper towels before breading to ensure maximum adhesion.
- Always use a wire rack for cooling/holding fried foods. Putting them on paper towels will trap steam and make the bottoms soggy.
- For extra tender steaks, you can marinate the raw cube steaks in buttermilk for 2 hours before breading.
- Storage: Store leftover steaks and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the steaks in a 350°F oven or air fryer until crispy. Reheat gravy on the stovetop, adding a splash of milk to loosen it up.
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🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
