Ingredients:

  • 4 Cube Steaks (approx. 1.33 lbs total)
  • 1 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 1/2 tsp Garlic powder
  • 2 cups All-purpose flour
  • 1/4 cup Cornstarch
  • 1 tbsp Smoked paprika
  • 1 tsp Cayenne pepper
  • 2 large Eggs
  • 1/2 cup Full-fat buttermilk
  • 1 tbsp Hot sauce
  • 1/2 cup High-smoke point oil (for frying)
  • 1/3 cup All-purpose flour (for gravy)
  • 3 cups Whole milk
  • 1/2 cup Heavy cream

Instructions:

  1. Place steaks between plastic wrap and pound with a meat mallet to 1/4 inch thickness for maximum tenderness.
  2. Season the tenderized steaks with kosher salt, black pepper, and garlic powder.
  3. In a shallow bowl, whisk together 2 cups of flour, cornstarch, smoked paprika, and cayenne pepper.
  4. In a second bowl, whisk the eggs, buttermilk, and hot sauce together.
  5. Dredge each steak first in the seasoned flour (the primer), then dip into the buttermilk mixture, and finally back into the flour, pressing firmly to create a thick crust.
  6. Place the breaded steaks on a wire rack and let them rest for 10 minutes to allow the coating to hydrate and bond to the meat.
  7. Heat oil in a heavy cast iron skillet to 350°F and fry steaks for 3-4 minutes per side until golden brown and crispy. Remove to a wire rack.
  8. Drain all but 1/4 cup of the frying oil and drippings from the pan, keeping the browned bits (fond).
  9. Whisk 1/3 cup flour into the drippings over medium heat for 1-2 minutes to create a roux.
  10. Slowly whisk in the whole milk and heavy cream. Simmer until thickened, seasoning generously with coarse black pepper and salt to taste.