Description
A classic Southern comfort dish featuring crispy golden-fried cube steaks topped with a creamy homemade gravy. Perfectly hearty, indulgent, and ready in just over 30 minutes.
Ingredients
- 4 beef cube steaks (about 4 ounces each)
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 large eggs
- ¼ cup milk
- Vegetable oil, for frying (about 1 inch deep in skillet)
- For the Creamy Gravy:
- 3 tbsp pan drippings or vegetable oil
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Set up a dredging station: mix flour, salt, pepper, garlic powder, and paprika in one shallow bowl; whisk eggs and milk in another.
- Dip each cube steak in egg wash, then press into the flour mixture, coating both sides well.
- Heat about 1 inch of oil in a skillet over medium heat (350°F). Fry steaks in batches for 3–4 minutes per side until golden and crispy.
- Transfer steaks to a wire rack over a baking sheet to stay crisp while preparing the gravy.
- Pour off excess oil from the skillet, leaving about 3 tbsp drippings. Whisk in flour and cook 2 minutes to form a golden roux.
- Slowly whisk in milk, scraping up browned bits. Cook 5 minutes until smooth and thickened. Season with salt, pepper, and cayenne (if using).
- Serve crispy steaks topped with creamy gravy.
Notes
- Double dredge steaks for an extra crispy crust.
- Use half-and-half or cream for a richer gravy.
- Add smoked paprika or cayenne for deeper flavor or heat.
- Tenderize thicker cuts with a mallet before coating.
- For baking, spray with oil and bake at 400°F until golden.
- Air fryer option: cook at 375°F until crispy, flipping halfway.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 520
- Sugar: 5g
- Sodium: 760mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg
