Description
This crunchy, comforting classic features a seasoned crust, tender beef, and rich cream gravy, perfect for family dinners and potlucks.
Ingredients
Scale
- 4 cube steaks (about 6–8 oz each)
- 1 1/2 cups all-purpose flour, divided + extra for dusting
- 1 tsp kosher salt, plus more to taste
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar)
- 1/2 tsp hot sauce (optional, for the wash)
- 1/2–1 cup vegetable oil or peanut oil for frying
- For gravy: 1/3 cup pan drippings or butter, 1/3 cup all-purpose flour, 2–3 cups whole milk, salt and lots of black pepper
Instructions
- Pound steaks to 1/4 inch and season lightly with 1/2 tsp salt and 1/2 tsp pepper.
- Set up stations: seasoned flour, egg-buttermilk wash, then more seasoned flour for dredging. Double-dredge for a thicker crust.
- Heat oil to 350–365°F in a cast-iron skillet; fry steaks 3–4 minutes per side until golden. Drain on a rack.
- Make gravy in the same pan: skim off excess oil if needed, add 1/3 cup drippings, whisk in 1/3 cup flour to a roux, then slowly whisk in 2–3 cups milk. Simmer 5–7 minutes and season.
Notes
Ensure oil is at the correct temperature to achieve a crispy crust. Let dredged steaks rest before frying for better coating adherence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg