Ingredients:

  • 4 pre-tenderized cube steaks (approx. 1.5 lbs / 680g total)
  • 0.5 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups all-purpose flour
  • 0.33 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 2 large eggs
  • 0.5 cup whole milk for dredging
  • 2 cups whole milk for gravy
  • 1 tsp heavy black pepper for gravy
  • 0.25 cup reserved seasoned flour mixture
  • 0.5 cup vegetable oil for frying

Instructions:

  1. Pat the cube steaks completely dry with paper towels to ensure breading adhesion. Season both sides with 0.5 tsp salt and 0.5 tsp pepper.
  2. Set up the stations: In one shallow bowl, whisk together 1.5 cups flour, 0.33 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cayenne. Reserve 0.25 cup of this mixture for the gravy later. In a second bowl, whisk the 2 large eggs and 0.5 cup milk.
  3. Dredge each steak by pressing first into the flour mixture, coating both sides thoroughly, then shake off any excess. Dip the floured steak into the egg wash, then return it to the flour bowl for a second, heavier coating. Press the flour into the meat firmly.
  4. Place the breaded steaks on a wire rack and let them rest for 10 minutes. Wait until the flour looks slightly damp.
  5. Heat 0.5 cup of vegetable oil in a large cast iron skillet over medium high until it shimmering and reaches 350°F (175°C). Fry steaks for 3-4 minutes per side until deep mahogany and sizzling.
  6. Move the steaks to a clean wire rack over a baking sheet. Drain all but 3 tablespoons of fat from the skillet, keeping the flavorful brown bits.
  7. Whisk 0.25 cup of the reserved seasoned flour into the fat to create a roux. Gradually whisk in 2 cups of milk and 1 tsp heavy black pepper. Simmer until the gravy is velvety and thick.