Ingredients
Steak & Breading
- 1½–2 lb cube steak (or tenderized round), 4 portions
- 1½ cups all-purpose flour
- 1 tsp kosher salt, 1 tsp black pepper
- 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder
- 2 large eggs + ¼ cup milk (egg wash)
- Oil for shallow frying (peanut or canola)
Milk Gravy
- 3 tbsp reserved frying oil + browned bits
- 3 tbsp all-purpose flour
- 2–2½ cups whole milk
- Salt & black pepper to taste
Directions
- Season & dredge: Mix flour, salt, pepper, paprika, garlic, onion powder. Pat steaks dry; dredge in flour → dip in egg wash → back into flour. Rest 5 minutes so the crust clings.
- Fry: Heat ¼–⅓ inch oil in a heavy skillet to 350°F (medium-med/high). Fry steaks 3–4 minutes per side till deep golden. Drain on a rack; keep warm.
- Make gravy: Pour off all but 3 tbsp oil; keep browned bits. Whisk in 3 tbsp flour; cook 1 minute. Slowly whisk in milk till smooth. Simmer to thicken 3–5 minutes. Season generously with salt & pepper (gravy likes pepper).
- Serve: Plate steaks, drown in gravy. Good with mashed taters and green beans.
Bubba’s Tips
- If the crust looks pale, your oil ain’t hot enough.
- For extra-craggy crust, double-dip: flour → egg → flour, pressing the flour in.
Storage
- Steaks: best fresh, but reheat in a 375°F oven on a rack to re-crisp.
- Gravy: thins with a splash of milk when reheating.