Ingredients:

  • 1 lb cube steak, pre-tenderized
  • 0.5 tsp fine sea salt
  • 0.5 tsp coarsely ground black pepper
  • 1.5 cups all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.5 cup whole buttermilk
  • 1 large egg
  • 1 tsp hot sauce
  • 3 tbsp vegetable oil or beef fat for frying
  • 2 cups whole milk
  • 0.5 tsp heavy cracked black pepper

Instructions:

  1. Set out three bowls: one with 0.75 cups of all purpose flour, one with the 0.5 cup whole buttermilk, 1 large egg, and 1 tsp hot sauce whisked together, and the third with the remaining 0.75 cups of flour mixed with 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, and 0.5 tsp cayenne pepper.
  2. Add 2 tablespoons of the buttermilk mixture into your flour bowl and rub it in with your fingers. This creates little flour pebbles that stick to the steak, giving you those extra crunchy bits like the best steakhouse versions.
  3. Sprinkle the 1 lb cube steak with 0.5 tsp fine sea salt and 0.5 tsp coarsely ground black pepper on both sides.
  4. Press each steak into the plain flour bowl, shaking off any excess.
  5. Submerge the floured steak into the buttermilk mixture, ensuring no dry spots remain.
  6. Press the steak firmly into the seasoned flour mixture. Use your palms to push the flour into the meat.
  7. Place the coated meat on a plate for 10 minutes.
  8. Heat 3 tbsp vegetable oil or beef fat in a skillet over medium high heat. Fry for 3-4 minutes per side until the exterior is mahogany and shattering.
  9. Move the steaks to a wire rack.
  10. In the same pan, whisk the remaining flour into the fat.
  11. Slowly pour in 2 cups whole milk, whisking constantly.
  12. Cook for 3-5 minutes until velvety and thick enough to coat a spoon. Stir in 0.5 tsp heavy cracked black pepper.