Yield: 6 servings Prep time: 15 minutes (plus ~15 min resting) Cook time: ~25 minutes (includes frying in batches and gravy)
Description: Tenderized steaks coated in a seasoned, crispy crust, pan-fried to golden perfection, and served with a rich, homemade pan gravy using the flavorful drippings.
Ingredients:
For the Steaks:
- 6 Cube Steaks (approx. 1/3 lb or 150g each)
- 2 ¼ cups All-Purpose Flour
- 1 ½ tsp Kosher Salt or Sea Salt (for flour mixture)
- 1 ½ tsp Freshly Ground Black Pepper (for flour mixture)
- ¾ tsp Smoked Paprika
- ¾ tsp Onion Powder
- ¾ tsp Garlic Powder
- ¾ tsp Baking Soda
- ¾ tsp Baking Powder
- ¼ tsp Cayenne Pepper (optional, for mild heat)
- 2 ¼ cups Buttermilk
- 3 Large Eggs
- 1 ½ tsp Kosher Salt or Sea Salt (for seasoning steaks)
- 1 ½ tsp Freshly Ground Black Pepper (for seasoning steaks)
- Approx. 1 ½ cups Vegetable Oil (or neutral oil like canola), for frying (enough for ~¼ inch depth)
For the Pan Gravy:
- 6 tbsp Reserved Frying Grease/Drippings (with browned bits)
- 6 tbsp All-Purpose Flour
- 3 to 4 ½ cups Whole Milk (start with lower amount)
- ¾ cup Heavy Whipping Cream
- 1 Bay Leaf (optional)
- Salt and Freshly Ground Black Pepper, to taste
Equipment:
- Two shallow bowls or dishes (for dredging)
- Large heavy skillet (cast iron recommended)
- Wire rack set over a baking sheet
- Tongs
- Whisk
- Heat-safe bowl or measuring cup (for excess grease)
Instructions:
- Prepare Dredging Stations: In the first shallow bowl, thoroughly whisk together the 2 ¼ cups flour, 1 ½ tsp salt, 1 ½ tsp black pepper, smoked paprika, onion powder, garlic powder, baking soda, baking powder, and optional cayenne pepper. In the second shallow bowl, whisk together the 2 ¼ cups buttermilk and 3 large eggs until well combined.
- Prepare Steaks: Pat the cube steaks thoroughly dry using paper towels. Season both sides of each steak evenly with the remaining 1 ½ tsp salt and 1 ½ tsp black pepper. Let the seasoned steaks rest for about 5 minutes, then pat them dry once more to remove any surface moisture.
- Bread the Steaks: Working one steak at a time, dredge it completely in the seasoned flour mixture, ensuring all sides are coated. Shake off any excess flour. Next, dip the floured steak into the buttermilk-egg mixture, allowing excess liquid to drip back into the bowl. Finally, return the steak to the flour mixture for a second coating, pressing gently to help the flour adhere. Shake off excess.
- Rest Coated Steaks: Place the breaded steaks in a single layer on the wire rack set over a baking sheet. Let them rest for 10-15 minutes; this helps the coating set and adhere better during frying. If needed, press any remaining loose flour mixture gently onto the steaks before resting.
- Set Up for Frying: Preheat your oven to a low warming temperature, around 225°F (110°C). Pour vegetable oil into the large, heavy skillet until it reaches a depth of about ¼ inch. Heat the oil over medium-high heat until shimmering, ideally reaching 320-340°F (160-170°C). Test by dropping a tiny bit of breading into the oil; it should sizzle actively immediately. Do not let the oil smoke.
- Fry the Steaks: Carefully place two breaded steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip the steaks only once using tongs to avoid dislodging the breading.
- Drain and Keep Warm: Once cooked, remove the steaks from the skillet and let them drain briefly on paper towels before transferring them to the wire rack/baking sheet setup and placing them in the preheated warm oven. Repeat the frying process with the remaining steaks in batches of two, adding a little more oil if needed to maintain depth. Turn the skillet heat down to medium once all steaks are fried.
- Start the Gravy: Carefully pour the hot grease from the skillet into a heat-safe bowl, leaving behind all the flavorful browned bits (fond) stuck to the bottom of the pan. Measure 6 tablespoons of this reserved grease and return it to the skillet over medium heat.
- Make the Roux: Whisk the 6 tablespoons of flour into the hot grease. Cook, whisking constantly, for 2-3 minutes until the mixture (roux) is smooth, bubbly, and turns a light golden brown or nutty color.
- Add Liquids: Combine the heavy cream and the lower amount of milk (3 cups). While whisking constantly, slowly pour about half of the milk/cream mixture into the hot roux. It will sputter and thicken quickly; keep whisking vigorously to smooth out lumps. Gradually whisk in the remaining milk/cream mixture. Add the bay leaf, if using.
- Simmer and Season: Bring the gravy to a gentle simmer, still whisking frequently. Reduce heat to low and continue to cook for 5-8 minutes, allowing it to thicken to your desired consistency (it should coat the back of a spoon). If the gravy becomes too thick, whisk in additional milk, a little at a time, until it reaches the right texture. Remove the bay leaf. Taste the gravy and season generously with salt and plenty of freshly ground black pepper as needed (it often needs more pepper than salt).
- Serve: Arrange the warm, crispy steaks on plates and generously ladle the hot pan gravy over them. Serve immediately.
Estimated Nutritional Information (per 1 serving, based on 6 servings total):
- Calories: ~960 kcal
- Protein: ~48 g
- Fat: ~65 g
- Saturated Fat: ~24 g (estimate)
- Carbohydrates: ~49 g
- Fiber: ~2 g
- Sugar: ~8 g
- Sodium: ~1600 mg (estimate, highly dependent on salt used)
(Disclaimer: Nutritional information is a rough estimate based on standard ingredient data and assumes average oil absorption during frying and typical gravy portioning. Actual values may vary significantly based on specific ingredients, cooking methods, and portion sizes.)
