Description
A crispy, tender cube steak smothered in a rich, creamy, peppery gravy. This homemade version is better than diner food and uses a secret two-step dredge for maximum crunch.
Ingredients
Scale
- 1.5 pounds cube steak
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon hot sauce (e.g., Frank’s RedHot)
- 1.5 cups all-purpose flour (divided)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried paprika
- 1 teaspoon dried thyme
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons flour (for roux)
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional, for gravy)
- Oil for frying
Instructions
- Place cube steak between plastic wrap and pound with a meat mallet until about ¼ inch thick to tenderize.
- Set up a dredging station with three shallow dishes. Mix 1 cup flour, cornstarch, garlic powder, onion powder, paprika, thyme, pepper, and salt in the first dish. Whisk buttermilk, eggs, and 1 tablespoon hot sauce in the second dish. Place remaining ½ cup flour in the third dish.
- Dredge steak: Dip in seasoned flour, shake off excess, dip in buttermilk mixture, then press firmly into the second flour mixture. Place on a wire rack.
- Heat ¼ inch of oil in a large skillet or cast iron pan over medium-high heat. Fry steaks for 3-4 minutes per side until golden brown and crispy. Remove to wire rack and rest for 5 minutes.
- Reduce heat to medium. Pour off all but 2 tablespoons of oil from the skillet. Add butter and melt. Whisk in 3 tablespoons flour to make a roux, cooking for 2 minutes until golden brown.
- Slowly whisk in milk and heavy cream. Add Worcestershire sauce, optional hot sauce, salt, and pepper. Simmer for 5-7 minutes until thickened.
- Serve steak on plates and ladle hot gravy over the top.
Notes
For best results, use cube steak as it is pre-tenderized. If using a different cut like flank or sirloin, pound it thoroughly. Let the steak rest after frying to keep juices inside. Use cold milk when making the roux to prevent lumps. The gravy can be made up to 2 days ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 650
- Sodium: 800
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 45
- Protein: 35
Keywords: chicken fried steak, cube steak, cream gravy, southern comfort food, fried steak, homemade gravy, better than takeout