Description
A classic Southern comfort dish featuring tenderized cube steak coated in seasoned flour, pan-fried to golden perfection, and smothered in a rich, creamy homemade gravy.
Ingredients
Scale
- 1 ½ pounds cube steak (tenderized round steak)
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- 2 large eggs
- ¼ cup milk
- Vegetable oil, for frying
- For the Gravy:
- ¼ cup reserved frying drippings (or butter)
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- 1. Prepare the steaks: Place cube steak pieces between two sheets of plastic wrap and gently pound to an even thickness (about ¼ inch) using a meat mallet. Pat dry with paper towels.
- 2. Set up breading station: In a shallow dish, whisk together 1½ cups flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne. In another dish, whisk eggs and milk until smooth.
- 3. Coat each steak: Dredge a steak in the seasoned flour, shaking off excess. Dip into egg mixture, letting excess drip off, then coat again in flour. Place on a wire rack. Repeat with all steaks.
- 4. Heat oil: In a large cast-iron skillet or heavy-bottomed pan, add about ½ inch of vegetable oil and heat over medium-high until shimmering (350°F / 175°C).
- 5. Fry steaks: Carefully place 2 steaks in the hot oil (do not overcrowd). Fry 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining steaks. Reserve ¼ cup of the drippings (strain if desired).
- 6. Make the gravy: Reduce heat to medium. In the same skillet, whisk together reserved drippings and ¼ cup flour. Cook, stirring constantly, for 1–2 minutes until bubbly and golden.
- 7. Finish gravy: Gradually whisk in milk, salt, pepper, and garlic powder. Continue stirring until gravy thickens, about 3–4 minutes. Taste and adjust seasoning.
- 8. Serve: Place fried steaks on plates and generously spoon gravy over the top. Serve immediately with mashed potatoes or biscuits.
Notes
For extra tender steaks, let the breaded steaks rest for 10 minutes before frying. If gravy becomes too thick, whisk in a splash of milk. Leftover gravy can be refrigerated for up to 3 days.
Nutrition
- Calories: 620
- Sugar: 6 g
- Fat: 32 g
- Carbohydrates: 42 g
- Protein: 38 g