Ingredients
Method
1. Prepare the Steaks:
- Season the cube steaks with salt and black pepper on both sides. Let them rest while you prepare the batter.
2. Create the Breading Station:
- In a large bowl, mix the flour, salt, black pepper, onion powder, garlic powder, and paprika.
- In another bowl, whisk together the buttermilk and eggs.
3. Bread the Steaks:
- Dip each steak into the seasoned flour, pressing firmly to coat both sides.
- Next, dip the steak into the buttermilk mixture, allowing any excess to drip off.
- Return the steak to the seasoned flour for a second coating, pressing firmly to create a thick breading.
4. Fry the Steaks:
- Heat oil in a skillet or Dutch oven to 375°F.
- Fry 1–2 steaks at a time, cooking for about 3–4 minutes per side. Use a spoon to baste the top of the steaks with hot oil during cooking.
- Flip once and fry until golden brown and crispy. Transfer to a wire rack to drain.
5. Make the Gravy:
- Remove all but ¼ cup of the drippings from the skillet.
- Stir in the flour and cook over medium heat for 4–5 minutes, whisking constantly.
- Slowly add the milk, whisking to combine. Bring to a simmer, allowing the gravy to thicken. Season with salt and pepper to taste.
6. Serve:
- Plate the fried steaks and ladle the creamy gravy over the top. Serve immediately with your favorite sides!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
- Customize the Gravy: For a richer flavor, add a pinch of cayenne pepper or a dash of Worcestershire sauce to the gravy.
- Storage Tip: Leftovers can be refrigerated for up to 3 days. Reheat in the oven to maintain crispiness.
- Side Ideas: Serve with mashed potatoes, green beans, or buttered biscuits for a complete meal.