Description
A classic Southern comfort dish featuring tender cube steaks coated in seasoned flour, fried to a golden crisp, and served smothered in a rich, creamy homemade gravy.
Ingredients
Scale
For the Steak
- 4 cube steaks
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup whole milk (for egg wash)
- 1 1/2 teaspoons salt (divided)
- 1 1/2 teaspoons black pepper (divided)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup vegetable oil
For the Gravy
- 1/4 cup all-purpose flour (from the original 2 cups, reserved)
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the dredging mixtures: In a shallow bowl, combine 2 cups flour, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and paprika. In another bowl, whisk 2 eggs with 1 cup whole milk to create the egg wash.
- Coat the steaks: Pat the cube steaks dry. Dredge each steak first in the seasoned flour, then dip into the egg mixture, and finally dredge again in the flour, pressing firmly to ensure an even coating. Allow the coated steaks to rest for 10 minutes to set the crust.
- Fry the steaks: Heat vegetable oil in a large skillet over medium heat. Fry the steaks two at a time for about 4 minutes per side, or until they are golden brown and cooked through. Remove the steaks and drain on paper towels.
- Make the gravy roux: Remove all but 1/4 cup of the oil from the skillet. Whisk in 1/4 cup seasoned flour into the remaining oil and cook over medium heat for 1–2 minutes until the mixture turns lightly golden, which develops the roux for the gravy.
- Finish the gravy: Gradually add 2 cups whole milk to the roux while whisking continuously. Cook the mixture, stirring constantly, for 5–7 minutes until it thickens to a creamy consistency. Season the gravy with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Serve: Plate the fried steaks while hot and generously spoon the creamy gravy over each piece to serve.
Notes
- Letting the steaks rest after coating helps the crust adhere better and prevents it from falling off during frying.
- Maintain medium heat while frying and making gravy to ensure even cooking and prevent burning.
- You can substitute whole milk with 2% milk for a slightly lighter gravy.
- Use paper towels to drain excess oil from the fried steaks to keep them crispy.
- For a spicier kick, add cayenne pepper or hot sauce to the flour mixture.
