Ingredients
For the Steak
- 1 lb tenderized cube steak (4 steaks)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Coating
- 1½ cups all-purpose flour
- 1½ teaspoon sea salt (or seasoned salt)
- ½ teaspoon black pepper
- Pinch of cayenne pepper
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon paprika
For the Batter
- 1 egg
- ½ to ¼ cup whole milk (can add a little buttermilk if desired)
For the Gravy
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup chicken broth
- 1½ cups whole milk
- Salt, pepper, onion powder, garlic powder, thyme to taste
Instructions
- Season the Steaks: In a small bowl, mix sea salt, garlic powder, and black pepper. Season both sides of the tenderized cube steaks evenly. Set aside to let the flavors meld.
- Prepare the Coating and Batter: In a large dish, whisk together the flour and all dry coating spices including salt, pepper, cayenne, onion powder, garlic powder, celery salt, Cajun seasoning, and paprika. In a separate dish, place ½ cup of the seasoned flour, then add the egg and enough milk to form a thick batter, mixing well.
- Dredge the Steaks: Lightly coat each steak first in the seasoned flour mixture, ensuring both sides are covered. Then dip into the batter, coating thoroughly and allowing excess to drip off. Finally, return the steak to the flour mixture, pressing flour into the surface to adhere a thick crust. Repeat for all steaks.
- Fry the Steaks: Preheat the oven to 200°F and place a cooling rack over a baking sheet inside the oven to keep steaks warm after frying. Heat about an inch of canola oil in a large deep skillet over medium-high heat to 350°F. Fry 1-2 steaks at a time for 2-3 minutes per side until golden brown. Transfer cooked steaks to the oven rack to keep warm. Continue until all steaks are fried.
- Make the Gravy: Carefully pour off the frying oil and wipe out the skillet, leaving any browned bits if a tan gravy is desired. Melt butter over medium heat, then whisk in flour. Cook stirring constantly for 2-3 minutes until golden and fragrant. Gradually whisk in chicken broth and milk, stirring continuously to prevent lumps. Cook until the gravy thickens to your liking. Season with salt, pepper, onion powder, garlic powder, and thyme, tasting and adjusting seasoning as needed. Serve the gravy hot over the fried steaks.
Notes
- Using tenderized cube steaks ensures the meat is tender after frying.
- Adjust the cayenne and Cajun seasoning to control the heat level.
- Keeping fried steaks warm in a low oven prevents sogginess while finishing all pieces.
- You can add buttermilk to the batter for extra tang and tenderness.
- Leaving browned bits in the pan while making gravy will create a darker, more flavorful gravy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
