📝 About This Recipe
A cornerstone of Southern comfort, this dish features tenderized cube steak double-dredged in a seasoned flour crust and fried to golden-brown perfection. The magic lies in the contrast between the shatteringly crisp exterior and the melt-in-your-mouth beef, all smothered in a rich, velvety white gravy infused with pan drippings. It is a soul-warming masterpiece that captures the essence of a traditional Texas farmhouse kitchen.
🥗 Ingredients
The Beef
- 4 pieces Beef Cube Steak (approx. 6 oz each, pre-tenderized)
- 1 teaspoon Kosher Salt (for seasoning meat)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge & Batter
- 2 cups All-purpose Flour (divided)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional for subtle heat)
- 1/2 cup Whole Milk (at room temperature)
- 1/2 cup Buttermilk (shaken)
- 2 Large Eggs (beaten)
- 1 cup Vegetable Oil (for shallow frying; more if needed)
The White Gravy
- 1/4 cup Reserved Pan Drippings (including the flavorful browned bits)
- 1/4 cup All-purpose Flour (reserved from the dredge)
- 2 1/2 cups Whole Milk (warmed slightly)
- 1 teaspoon Coarse Black Pepper (essential for flavor)
- to taste Salt
👨🍳 Instructions
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1
Pat the cube steaks dry with paper towels and season both sides evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let them sit for 10 minutes at room temperature.
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2
In a shallow pie dish or wide bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, and cayenne. This is your seasoned dredge.
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3
In a second shallow bowl, whisk together the whole milk, buttermilk, and eggs until fully combined. This creates a rich, tangy binder for the crust.
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4
Set up a station: Steaks -> Seasoned Flour -> Egg Mixture -> Seasoned Flour -> Wire Rack. This 'double-dredge' method ensures a thick, craggy crust.
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5
Dredge a steak in the flour, shaking off the excess. Dip it completely into the egg mixture, then return it to the flour, pressing firmly to ensure the flour adheres to every nook and cranny. Place on the wire rack and repeat with all steaks.
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6
Let the breaded steaks rest on the wire rack for 10-15 minutes. This 'sets' the coating so it doesn't fall off during frying.
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7
In a large cast-iron skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). The oil should be about 1/2 inch deep.
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8
Carefully place two steaks into the hot oil. Fry for 3-4 minutes per side until the crust is a deep golden brown and the meat is cooked through. Avoid overcrowding the pan.
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9
Remove the steaks to a clean wire rack set over a baking sheet to drain. Keep them warm in a 200°F oven while you fry the remaining steaks.
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10
Once all meat is fried, pour off all but 1/4 cup of the fat from the skillet, making sure to keep the browned flour bits (the 'fond') in the pan.
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11
Reduce heat to medium. Sprinkle 1/4 cup of the seasoned flour into the fat. Whisk constantly for 1-2 minutes to cook out the raw flour taste until it turns a light golden color.
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12
Slowly drizzle in the warmed milk while whisking vigorously to prevent lumps. Continue cooking and whisking until the gravy thickens to your liking (about 5-7 minutes).
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13
Stir in the 1 teaspoon of coarse black pepper. Taste and add salt if necessary. If the gravy is too thick, splash in a little more milk.
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14
Plate the steaks and generously ladle the hot cream gravy over the top just before serving.
💡 Chef's Tips
Use a cast-iron skillet if possible; it retains heat better for a more even, crispy crust. Always let the breaded meat rest before frying; this prevents the 'blowout' where the breading separates from the meat. Warming the milk for the gravy prevents the sauce from breaking and helps it thicken faster. Don't skimp on the black pepper in the gravy; it is the signature flavor profile of this Southern classic. If you can't find cube steak, use top round or sirloin and pound it thin with a meat mallet until it is 1/4 inch thick.
🍽️ Serving Suggestions
Serve alongside a mountain of buttery garlic mashed potatoes to soak up extra gravy. Add a side of honey-glazed carrots or buttery sweet corn for a touch of sweetness. Pairs beautifully with a crisp, cold iced tea or a light pilsner beer to cut through the richness. Include a warm, flaky buttermilk biscuit on the side for the ultimate comfort meal. A side of vinegary coleslaw provides a bright acidity that balances the fried elements.