Ingredients:

  • 4 pieces cube steak (approx. 1.5 lbs / 680g total)
  • 2.25 cups all-purpose flour, divided
  • 0.25 cup cornstarch
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 1.5 tsp coarsely ground black pepper
  • 0.5 tsp cayenne pepper
  • 1.5 cups whole buttermilk
  • 2 large eggs
  • 1 tbsp hot sauce
  • 0.25 cup reserved frying oil with beef drippings
  • 2.5 cups whole milk
  • 1 tsp heavy cracked black pepper
  • High-smoke point vegetable oil for frying

Instructions:

  1. Place the cube steaks between plastic wrap and use a meat mallet to pound them to an even 1 cm thickness. Lightly season both sides of the meat with salt and pepper.
  2. Prepare the dredging stations: In the first shallow bowl, whisk 0.5 cups of flour. In the second bowl, whisk together the buttermilk, eggs, and hot sauce.
  3. In bowl three, mix the remaining 1.75 cups flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
  4. Double-dredge the steaks: Dip each steak into the flour mixture, then the buttermilk mixture, and back into the flour. Press the flour firmly into the meat with your palms to ensure a thick coating.
  5. Place the breaded steaks on a wire rack and let them rest for 10 minutes. This hydration period is critical for preventing the crust from separating during frying.
  6. Heat 1.5 cm of oil in a large cast-iron skillet to 175°C (347°F). Fry the steaks for 3-4 minutes per side until the crust is mahogany brown and the internal temperature reaches 145°F. Remove to a wire rack.
  7. Carefully drain the skillet, reserving 1/4 cup of the frying oil and the flavorful brown bits (fond). Return the 1/4 cup oil to the pan over medium heat.
  8. Whisk in 1/4 cup of the leftover seasoned flour to create a roux. Cook for 1-2 minutes until slightly golden. Gradually whisk in the milk and cracked black pepper. Simmer until the gravy is thick and bubbly; season with salt to taste.