Ingredients:

  • 4 cube steaks (approx. 1/2 lb each, pre-tenderized beef sirloin or round)
  • 2 cups all-purpose flour, divided
  • 1 tsp baking powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp fine sea salt
  • 2 tsp coarsely cracked black pepper
  • 1.5 cups whole buttermilk
  • 2 large eggs
  • 1 tbsp hot sauce
  • 1 cup high-smoke point oil for frying (Peanut or Canola)
  • 3.5 cups whole milk
  • Extra salt and black pepper for gravy

Instructions:

  1. In a shallow bowl, combine 1.5 cups of the flour, baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. In a second shallow bowl, whisk together the buttermilk, eggs, and hot sauce until well combined.
  3. Pat the cube steaks dry. Dredge each steak first in the flour mixture, then submerge in the buttermilk mixture, and finally return to the flour mixture, pressing firmly to adhere. Let the breaded steaks rest on a wire rack for 10 minutes.
  4. Heat 1/2 inch of oil in a large cast iron skillet to 350°F (175°C). Fry the steaks for 3-4 minutes per side until the crust is deep golden and the edges look brittle. Move to a wire rack.
  5. Drain the skillet, reserving 4 tbsp of the frying oil and the browned bits (fond). Whisk in the remaining 0.5 cup flour to create a roux and cook for 2 minutes until it smells toasted and turns light tan.
  6. Slowly whisk in the milk and cook until thickened. Season generously with extra black pepper and salt to taste. Simmer for 5-7 minutes until the gravy coats the back of a spoon. Serve immediately over the steaks.