Description
A Southern comfort classic featuring tender cube steak coated in seasoned flour, fried to a golden crust, and smothered in rich, creamy country gravy. Perfectly balanced textures and flavors for a satisfying main dish.
Ingredients
4 (2.25-inch) slices cube steak (1.5 lbs), pounded thin
2 cups all-purpose flour (divided)
2 large eggs, beaten
1/2 cup whole milk
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp lemon juice)
1/2 cup vegetable oil (plus more if needed)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 cups whole milk (for gravy)
1 tablespoon butter (optional, for richer gravy)
Instructions
1. Place flour in a shallow dish. Season with 1/2 teaspoon salt, black pepper, garlic powder, paprika, and cayenne (if using). Mix well.
2. In a separate bowl, whisk eggs, milk, and buttermilk until blended.
3. Heat vegetable oil (about 1/2 inch in a skillet) over medium-high heat until shimmering.
4. Dredge each steak in seasoned flour, shaking off excess. Dip in egg mixture, then coat again in flour.
5. Fry steaks until golden brown and crisp on both sides (3-4 minutes per side). Transfer to a wire rack.
6. Pour off 2 tablespoons of drippings; add 2 cups milk to the skillet. Simmer, scraping up browned bits.
7. Cook gravy until slightly thickened (2-3 minutes). Stir in butter (if using) and season with salt to taste.
8. Serve steaks with gravy; garnish as desired.
Notes
Use a meat tenderizer for extra tenderness
Fry in batches to avoid overcrowding the pan
For a lighter gravy, reduce butter and milk slightly
Leftovers freeze well for up to 2 months
- Prep Time: 15
- Cook Time: 20
- Category: Drinks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 steak with 1/4 cup gravy
- Calories: 480
- Sugar: 2g
- Sodium: 1050mg
- Fat: 30g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 0.8g
- Protein: 30g
- Cholesterol: 150mg