How to make it
6 steps. Take it one step at a time.
Season the cube steaks
Season the cube steaks on both sides with half of the salt and black pepper.
Whisk together 1 1/2 cups of flour, remaining salt, pepper, paprika
In a shallow bowl, whisk together 1 1/2 cups (188g) of flour, remaining salt, pepper, paprika, and garlic powder. In a second shallow bowl, whisk the eggs and 1/2 cup (120ml) of milk together.
Dredge each steak
Dredge each steak in the flour mixture, then dip into the egg mixture, and then dredge in the flour again, pressing firmly to ensure a thick coating.
Heat vegetable oil
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (177°C). Fry steaks for 3-4 minutes per side until golden brown and crispy. Remove to a wire rack to drain.
8 minDiscard all but 1 tablespoon of oil from the skillet, leaving the brown bits
Discard all but 1 tablespoon of oil from the skillet, leaving the brown bits. Add butter and melt. Whisk in the remaining 1/2 cup (63g) flour to make a roux. Cook for 1-2 minutes until slightly golden.
2 minGradually whisk in the remaining 3 cups of milk
Gradually whisk in the remaining 3 cups (720ml) of milk. Simmer, whisking constantly, until the gravy thickens. Season heavily with black pepper and salt to taste. Serve gravy over the steaks.
5 min
A little kitchen wisdom
Using cube steak is traditional because the pre-tenderized meat holds onto the breading better. If you cannot find cube steak, use a meat mallet to thin and tenderize bottom round or sirloin tips.
