Description
A crispy comfort food classic featuring double-dredged cube steak smothered in creamy peppery gravy.
Ingredients
- 4 cube steaks, 6–8 oz each
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 large eggs
- 1/2 cup milk
- 1/2–3/4 inch neutral oil for frying
- 3 tbsp pan fat for gravy
- 3 tbsp flour for gravy roux
- 2 cups whole milk for gravy
- Additional salt and black pepper to taste
Instructions
- Tenderize cube steaks lightly with a meat mallet.
- Season flour with salt, black pepper, garlic powder, and paprika.
- Mix eggs with milk for the wash.
- Double-dredge each steak: coat in flour, dip in egg wash, then coat in flour again.
- Fry in heated oil at 350°F (175°C) for about 3–4 minutes per side until golden.
- Remove steaks to a wire rack and keep warm in a 200°F oven.
- Spoon off excess fat from the pan, leaving 3 tablespoons.
- Whisk in flour to create a roux, then gradually add whole milk and simmer until thickened, season to taste.
- Serve fried steaks smothered in gravy.
Notes
Maintain oil temperature for a crispy crust and serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Southern