📝 About This Recipe
This quintessential Southern comfort classic features tenderized cube steak double-dredged in a seasoned flour crust and fried to golden, shattered-glass perfection. Born from the resourceful kitchens of the American South, it transforms humble cuts of beef into a decadent masterpiece. Smothered in a rich, silky cream gravy speckled with cracked black pepper, this dish is a warm hug on a plate that celebrates the soul of country cooking.
🥗 Ingredients
The Beef
- 4 pieces Beef Cube Steak (approx. 6 oz each, pre-tenderized)
- 1 teaspoon Kosher Salt (for initial seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge & Batter
- 2 cups All-Purpose Flour (divided)
- 1 cup Buttermilk (full fat preferred)
- 1 Large Egg (beaten)
- 1 teaspoon Hot Sauce (like Louisiana or Crystal)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1/2 cup Vegetable Oil (or lard, for shallow frying)
The Cream Gravy
- 3 tablespoons Reserved Pan Drippings (with crispy bits)
- 3 tablespoons All-Purpose Flour (from the dredging station)
- 2 cups Whole Milk (at room temperature)
- 1 teaspoon Coarse Black Pepper (plenty is key)
- 1/2 teaspoon Fine Sea Salt (to taste)
👨🍳 Instructions
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1
Pat the cube steaks dry with paper towels. Season both sides of each steak with salt and pepper, then set aside for 10 minutes to allow the seasoning to penetrate the meat.
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2
Prepare your dredging station: In a shallow pie dish or wide bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, and cayenne pepper.
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3
In a second shallow bowl, whisk together the buttermilk, egg, and hot sauce until well combined.
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4
Dredge each steak first in the flour mixture, shaking off any excess. This provides a 'primer' for the wet batter.
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5
Dip the floured steak into the buttermilk mixture, ensuring it is completely coated.
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6
Return the steak to the flour mixture for a second time. Press the flour firmly onto the meat with your palms to create those iconic craggy, crispy bits. Place the coated steaks on a wire rack for 10 minutes; this 'sets' the breading so it doesn't fall off in the pan.
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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), or until a pinch of flour sizzles immediately upon contact.
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8
Carefully place two steaks in the skillet. 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
Transfer the finished 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 steaks are fried, pour off all but 3 tablespoons of the fat from the skillet, making sure to keep the flavorful brown bits (fond) at the bottom.
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11
Reduce heat to medium. Sprinkle 3 tablespoons of the seasoned flour into the fat. Whisk constantly for 1-2 minutes until the roux is light tan and smells nutty.
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12
Slowly pour in the milk while whisking vigorously to prevent lumps. Continue whisking as the gravy comes to a gentle simmer and thickens, about 3-5 minutes.
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13
Stir in the heavy dose of black pepper and salt. Taste and adjust seasoning as needed. The gravy should be thick enough to coat the back of a spoon.
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14
Plate the steaks and generously ladle the hot gravy over the top, leaving some of the crispy edges exposed for texture.
💡 Chef's Tips
Always use a cast-iron skillet if possible; it retains heat better for a more consistent, crispy crust. Letting the breaded steaks rest on a wire rack for 10 minutes is the secret to keeping the coating from sliding off during frying. Use room temperature milk for the gravy to ensure a smooth, silky texture without lumps. If your gravy gets too thick, simply whisk in a splash more milk until you reach your desired consistency. For the best flavor, don't skimp on the black pepper—it is the defining characteristic of a true Southern white gravy.
🍽️ Serving Suggestions
Serve alongside a mountain of buttery garlic mashed potatoes to soak up the extra gravy. Add a side of slow-simmered collard greens with bacon for a hit of acidity and salt. Freshly baked buttermilk biscuits are the perfect vessel for cleaning your plate. A cold glass of sweet tea or a crisp pilsner cuts through the richness of the fried steak beautifully. Honey-glazed carrots or steamed green beans provide a vibrant color contrast to the plate.