Crispy, golden-fried tenderized cube steaks smothered in thick, creamy white pepper gravy—pure Southern comfort food at its finest.
Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4 | Difficulty: Medium
Ingredients
- 4 cube steaks (about 1.5 lbs)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika
- 2 large eggs mixed with 1/2 cup buttermilk
- 1/2 cup vegetable oil for frying
- For Gravy: 3 tbsp pan drippings, 3 tbsp flour, 2 cups whole milk, 1 tsp black pepper, salt to taste
Step-by-Step Instructions
- Mix flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Whisk egg and buttermilk in a second dish.
- Dredge cube steaks in flour mixture, dip into buttermilk mixture, and dredge back in flour mixture, pressing coating firmly into meat.
- Heat oil in a heavy skillet over medium-high heat. Fry steaks for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- Pour out all but 3 tbsp oil drippings from skillet. Whisk in 3 tbsp flour and cook for 1 minute.
- Gradually pour in whole milk while whisking constantly. Simmer for 3-5 minutes until gravy thickens. Season generously with cracked black pepper.
- Spoon hot pepper gravy over fried steaks and serve immediately.
Chef’s Tips & Variations
Press the flour firmly onto the cube steaks to ensure a extra-crispy crust that doesn’t slide off during frying.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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