Ingredients
Equipment
Method
- Step 1: Pound each cube steak between sheets of plastic wrap until about 0.5 cm thick. Season both sides generously with salt and black pepper.
- Step 2: Set up dredging stations. In one shallow bowl, whisk together buttermilk and eggs. In another dish, whisk together 1.5 cups flour, paprika, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper.
- Step 3: Dredge each steak first in seasoned flour (shake off excess), then dip in buttermilk mixture (let extra drip off), then return to flour for a second coating, pressing firmly to create a thick, even crust. Repeat with remaining steaks.
- Step 4: Heat vegetable oil in a large skillet (about 1.25 cm depth) over medium-high heat until shimmering. Carefully place 1-2 steaks in the hot oil, ensuring not to overcrowd.
- Step 5: Fry steaks for 3 to 4 minutes on each side, turning only once, until golden brown and crispy. Transfer fried steaks to a paper towel-lined plate to drain. Keep warm.
- Step 6: Carefully pour off most oil from the skillet, leaving about 30 ml (2 tablespoons) and brown bits (fond) in the pan. Return to medium heat.
- Step 7: Add 0.25 cup flour to the reserved oil and whisk constantly for about 1 minute to create a light roux, cooking out the raw flour taste.
- Step 8: Gradually whisk in 2.5 cups whole milk, scraping up browned bits from the bottom. Whisk constantly as the gravy simmers gently, thickening in about 5 to 7 minutes. Add more milk if needed to reach desired consistency.
- Step 9: Season gravy generously with salt and black pepper to taste. Arrange steaks on plates and ladle hot gravy generously over each one. Serve immediately.
Notes
Tips for Success: Pound the steaks thin for even cooking and tenderness. Double dredging is key for a crispy crust—press the flour firmly. Ensure oil is hot enough (medium-high) but not smoking; fry in batches to maintain oil temperature. Scrape up all brown bits (fond) from the pan when making gravy for maximum flavor. Whisk constantly when adding milk to the gravy to prevent lumps.
Substitutions & Additions: Try other thin steak cuts like sirloin tip or flank steak (pound thin). Increase cayenne or add hot sauce for heat. Whisk dried thyme or sage into the flour for extra flavor. Add sautéed mushrooms or onions to the gravy base. Use thin chicken cutlets instead of steak.
Storage: Store cooled fried steaks and leftover gravy in separate airtight containers in the refrigerator for 3-4 days. Reheat steak in a toaster oven or standard oven at 350°F (175°C) to maintain crispness. Reheat gravy gently on the stovetop or in the microwave, adding milk if needed.
Freezing: Not ideal for crust, but can freeze cooked steaks and gravy separately for 2-3 months. Thaw overnight in the fridge and reheat as described.
Substitutions & Additions: Try other thin steak cuts like sirloin tip or flank steak (pound thin). Increase cayenne or add hot sauce for heat. Whisk dried thyme or sage into the flour for extra flavor. Add sautéed mushrooms or onions to the gravy base. Use thin chicken cutlets instead of steak.
Storage: Store cooled fried steaks and leftover gravy in separate airtight containers in the refrigerator for 3-4 days. Reheat steak in a toaster oven or standard oven at 350°F (175°C) to maintain crispness. Reheat gravy gently on the stovetop or in the microwave, adding milk if needed.
Freezing: Not ideal for crust, but can freeze cooked steaks and gravy separately for 2-3 months. Thaw overnight in the fridge and reheat as described.