Ingredients
For the Steak:
- 4 beef cube steaks about 6 ounces each
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil for frying
For the Gravy:
- 1/4 cup reserved pan drippings
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
Prepare the Steaks:
- Tenderize: If your cube steaks aren't already tenderized, use a meat mallet to pound them to an even thickness.
- Season Flour: In a shallow dish, combine the flour with garlic powder, onion powder, paprika, salt, and pepper.
- Dredge: In another shallow dish, whisk together the eggs and buttermilk. Dip each steak first in the flour mixture, then in the egg mixture, and again in the flour mixture, ensuring a thorough coat.
- Fry: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the steaks for 3-4 minutes per side or until golden brown and crispy. Drain on paper towels and keep warm.
Make the Gravy:
- Pan Drippings: Pour off all but about 1/4 cup of the oil from the skillet, leaving the flavorful bits in the pan.
- Roux: Over medium heat, sprinkle the flour over the reserved pan drippings. Stir and cook for about 2 minutes to form a roux.
- Add Milk: Gradually whisk in the milk, ensuring to scrape up any bits from the bottom of the skillet. Cook and stir until the gravy thickens, about 5-10 minutes. Season with salt and pepper to taste.
Serve:
- Plate the chicken fried steaks and pour the creamy gravy over them. Serve hot with sides of your choice, such as mashed potatoes and green beans, for a complete comfort meal.