Ingredients
- 4 cube steaks (or tenderized round steaks)
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon hot sauce (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne
- 1 teaspoon baking powder
- Vegetable or canola oil
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups whole milk
- ½–1 teaspoon black pepper
- ½ teaspoon salt
- Pinch of cayenne (optional)
Instructions
- Prepare the steaks: Pat the cube steaks dry. Pound them lightly to an even ½-inch thickness. This helps with even cooking.
- Mix the buttermilk marinade: Whisk together buttermilk, eggs, salt, pepper, and hot sauce. Submerge the cube steaks and marinate for at least 20 minutes.
- Create the seasoned flour: Combine flour, paprika, garlic powder, onion powder, salt, pepper, cayenne, and baking powder. Mix until well combined.
- Heat your oil: Heat ½ to 1 inch of oil in a skillet over medium-high heat to 350°F (175°C). Test with a pinch of flour; it should sizzle immediately.
- Bread the steaks: Remove steaks from the marinade. Let excess drip off. Press firmly into the seasoned flour, flip, and press again. Let rest for 5 minutes.
- Fry the steaks: Fry steaks for 3-4 minutes per side until golden brown. Set them on a wire rack (not paper towels) to stay crispy.
- Make the white gravy: In the skillet, melt butter, whisk in flour, and cook for 1 minute. Slowly add milk, whisking constantly. Simmer until thickened. Season with salt, pepper, and cayenne (optional).
- Serve: Pour the creamy gravy over the crispy steak. Add extra black pepper for bold flavor.
Notes
Resting the breaded steaks ensures the crust stays on during frying. Using a wire rack instead of paper towels keeps the steak crispy. For a richer gravy, you can use half-and-half instead of milk.