Ingredients:

  • 4 Cube Steaks (approx. 170g / 6oz each)
  • 240g All-Purpose Flour
  • 60g Cornstarch
  • 1 tbsp Black Pepper, coarsely ground
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cayenne Pepper
  • 2 tsp Kosher Salt
  • 350ml Whole Buttermilk
  • 2 Large Eggs
  • 1 tbsp Hot Sauce
  • 60ml Reserved Frying Oil/Drippings
  • 30g All-Purpose Flour (for gravy)
  • 480ml Whole Milk
  • 60ml Heavy Cream
  • 500ml High-smoke point oil (for frying)

Instructions:

  1. Set up three dredging bowls. Bowl one: 1/2 cup of seasoned flour. Bowl two: Whisked buttermilk, eggs, and hot sauce. Bowl three: The remaining seasoned flour mixed with cornstarch.
  2. Season steaks with salt and pepper. Press each steak into the plain flour (Bowl 1), dip into the buttermilk mixture (Bowl 2), and press firmly into the seasoned flour-cornstarch mix (Bowl 3).
  3. Place breaded steaks on a wire rack and let rest for 10 minutes to allow the coating to hydrate and bond.
  4. Heat 1/2 inch of oil in a cast-iron skillet to 350°F (175°C). Fry steaks for 3–4 minutes per side until mahogany brown and internal temperature reaches 145°F (63°C).
  5. Drain all but 4 tablespoons of fat from the skillet. Whisk in 30g of flour to create a roux. Slowly whisk in milk and cream, simmering until thickened. Season heavily with black pepper.