Description
Tender beef steak coated in a seasoned buttermilk batter and fried to a golden, crispy perfection, served with creamy country gravy.
Ingredients
Scale
- 4 beef cube steaks (about 6 oz each)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Vegetable oil, for frying
- For the gravy:
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
Instructions
- Place the cube steaks in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 1 hour or overnight.
- In a large bowl, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- Remove steaks from buttermilk, letting excess drip off, then dredge each steak in the seasoned flour mixture, pressing to coat well.
- For extra crispy coating, dip steaks back into buttermilk, then dredge again in flour mixture.
- Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot (around 350°F/175°C).
- Fry steaks in batches for about 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
- For the gravy, carefully remove excess oil from skillet, leaving about 2 tbsp with browned bits.
- Whisk in flour and cook for 1-2 minutes until lightly browned.
- Slowly whisk in milk, stirring constantly until thickened and smooth. Season with salt and pepper.
- Serve the fried steaks topped with creamy gravy.
Notes
- Use a meat mallet to tenderize steaks if needed.
- Make sure oil is hot enough to avoid greasy coating.
- Serve with mashed potatoes or biscuits for a classic meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg