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Big, bold flavors and a creamy gravy shake up plain cube steak and make it a crowd-pleaser. You get crunchy outside, smooth and spicy gravy, and that warm Southern vibe, all on one plate. This one fills you up and hits all the comfort notes.
I started making this when homesickness for Texas kicked in. One forkful of that crunchy steak and creamy sauce brought me right back to my roots. Now, whenever friends show up hungry, I whip this up and everyone’s smiling.
Hearty Ingredients
- Cube steaks: Super affordable cut—soak and fry it, and you'll get tender bites
- Eggs: Keep everything holding together for a crust that sticks well
- Buttermilk: Makes the steak nice and soft, plus gives it a tang
- Paprika: Adds pretty color and a little sweetness
- Cayenne pepper: Give it some heat (skip if you don’t want spicy gravy)
- Whole milk: The base for creamy, old-school gravy everyone raves about
- All-purpose flour: Double dipping means serious crunch on the outside
- Garlic powder and onion powder: Load in flavor but let the beef take center stage
Mouthwatering Step-by-Step Guide
- Marinate the Steak:
- Unwrap those cube steaks, lay them flat in a pan, pour buttermilk all over until covered, then chill in the fridge for at least half an hour (longer’s even better for super tender meat).
- Prep the Breading:
- First, whisk half a cup of flour with onion powder, garlic powder, cayenne, paprika, salt, and pepper in one shallow dish. Second dish gets the rest of the flour. Finally, beat eggs smooth in a third bowl.
- Bread the Steak:
- Drag steak out of the buttermilk, let any extra run off. Roll in the plain flour, shake a little off, then dunk in beaten eggs, and finally press into the seasoned flour, packing on lots for a super crisp crust.
- Fry the Steak:
- Pour oil into a big skillet so there’s about a half-inch, heat up until a little bit hits 350 to 375°F. Lay the coated steaks in, a few at a time, so they’re not crowded, and fry 3 to 4 minutes a side till deep golden. Let them drip dry on racks or paper towels.
- Make the Gravy:
- After frying, keep about three spoons of oil in the pan. Dust in flour and whisk until smooth. Toast it just a bit to mellow the flour taste. Gradually pour in milk while whisking fast. Toss in garlic powder. Cook it gentle until thick, about 3 to 5 minutes. Add salt and loads of cracked black pepper.
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Don’t go fast here. That careful dredging matters—rush it and your breading might just slide right off in the pan. My grandma always worked slow, singing, making sure every bit was perfect. It’s that little bit of extra time that turns this from good to something special folks can’t forget.
Prep Ahead and Storing Leftovers
You can coat the steaks up to eight hours before frying—just pop them uncovered on baking paper in the fridge. Later, fry as usual and you’re set. Leftovers? Box steak and gravy separately—they’ll keep in the fridge three days. Rewarm steaks in the oven at 350°F (about ten minutes) to get crisp again, then heat the gravy on the stove, splashing in milk if it got thick.
Top Pairings
Mashed potatoes are the best for catching all that gravy. Throw in fresh beans or collards on the side. Flaky buttermilk biscuits are perfect for wiping the plate. Sweet iced tea works great here, and if you’ve got room, finish with cobbler or apple pie and a scoop of ice cream.
Troubleshooting and Simple Fixes
If breading won’t stick, your steak was probably too wet—be sure to blot it dry first. For clumpy gravy, whisk quick as you pour in milk or strain it before serving. Too thick? Add a splash more milk. Too runny? Let it hang out on a low simmer or stir in a little flour mixed with milk till just right.
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Common Questions
- → What's the top steak cut to use for Chicken Fried Steak?
Pick up a tenderized round steak or a cube steak. They cook fast and end up nice and soft.
- → How can I make the steak even more tender?
Whack the steak flat with a meat mallet, then dunk it in buttermilk to soak. That’ll get it super juicy and tender.
- → Which oil should I fry with?
Vegetable oil’s your best bet. It gets nice and hot, won't burn fast, and makes your steak super crunchy.
- → How do I get that breading super crispy?
Coat your steak in flour, dip in egg, then toss it in seasoned flour again. Give it a gentle press so it sticks and fries up crunchy.
- → Any ways to lighten up the gravy?
Sure! Use almond milk instead of whole milk or cut back on the pan drippings if you’re watching the fat.