Ingredients
Single portion- 170 g Beef cube steak
- 1/2 cup All-purpose flour
- 1 tbsp Cornstarch
- 1/4 tsp Baking powder
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 1/8 tsp Cayenne (optional)
- 1 Egg
- 1/3 cup Buttermilk
- enough for 1 cm depth Neutral oil (frying)
- 2 tbsp Pan drippings (or butter)
- 2 tbsp All-purpose flour (for gravy)
- 1.5 cups Whole milk
- to taste Salt & pepper (to taste)
Instructions
- Step 1: Pound cube steaks lightly to 1 cm thick if needed. Pat dry.
- Step 2: In a shallow dish mix flour, cornstarch, baking powder, salt, pepper, paprika, and cayenne. In another bowl whisk egg with buttermilk.
- Step 3: Dredge steak in seasoned flour, dip in buttermilk mixture, then back in flour pressing firmly to adhere. Place on a rack and rest 10 minutes so the crust hydrates.
- Step 4: Heat 1 cm oil in a heavy skillet to 350°F (175°C). Fry steaks 3–4 minutes per side until deep golden; do not crowd. Transfer to rack; rest 5 minutes.
- Step 5 (Cream Gravy): Pour off all but 2 tbsp fat. Whisk in flour over medium heat 1–2 minutes. Slowly whisk in milk until smooth. Simmer 3–5 minutes until it coats a spoon. Season well with salt and plenty of black pepper.
- Step 6: Serve steaks topped with cream gravy.