Vegetable oil, for frying
For the Gravy:
1/4 cup pan drippings (from frying the steak)
1/4 cup all-purpose flour
2 cups whole milk
Salt and black pepper, to taste
Instructions
Begin by setting up your dredging station. In one shallow bowl, mix the flour with garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper. In another bowl, whisk together the buttermilk and eggs until fully combined.
Pat the cube steaks dry with paper towels. This helps the coating stick better and ensures a crispier crust when frying. Dip each steak first into the flour mixture, then into the buttermilk-egg mixture, and finally back into the flour for a second coating.
Press the flour mixture firmly onto the steaks to make sure it adheres well. Let the breaded steaks rest on a wire rack for 10–15 minutes. This resting period helps the coating stay intact during frying.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once the oil is hot but not smoking, carefully add the steaks. Do not overcrowd the pan—fry in batches if necessary.
Fry each steak for about 3 to 4 minutes per side, or until golden brown and cooked through. Remove the steaks and place them on a paper towel-lined plate or a wire rack to drain excess oil.
To make the gravy, pour off most of the oil from the skillet, leaving about ¼ cup of drippings. Add the flour and whisk constantly, cooking over medium heat until the flour turns golden brown, about 2 minutes.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens to your desired consistency. Season with salt and black pepper to taste. Serve the gravy generously over the steaks.
How to Make
Start by choosing quality cube steaks. These are tenderized cuts of beef that cook quickly and soak up flavor well. Ensure they are about half an inch thick for even cooking and a tender bite.
Create the seasoned flour by combining spices such as garlic powder, onion powder, paprika, and cayenne. This adds a subtle kick and depth of flavor to the crispy coating.
The buttermilk and egg mixture is essential for helping the flour coating adhere. It also tenderizes the meat slightly while adding a rich, tangy flavor.
The double-dredge method—flour, then liquid, then flour again—creates that iconic, thick, crispy crust. Be sure to press the flour into the steak to form a good seal.
Resting the breaded steaks before frying is a key step often overlooked. It prevents the coating from sliding off in the oil and improves the texture of the crust.
Use a cast iron skillet or heavy-bottomed pan for frying, and maintain medium-high heat. If the oil gets too hot or too cool, the coating may burn or fall apart.
The gravy is a classic white sauce using the pan drippings, flour, and milk. It’s important to whisk constantly while adding the milk to avoid lumps and achieve a smooth, creamy texture.
Variations
Try using different cuts of meat such as tenderized sirloin or round steak for a variation on the classic cube steak. These cuts can offer a slightly different texture and flavor.
For a spicier version, increase the amount of cayenne or add a dash of hot sauce to the buttermilk mixture. This brings heat that complements the creamy gravy perfectly.
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