Battered steaks infused with liquid smoke and mesquite seasoning for a backyard grill flavor.
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Pat the cube steaks dry with paper towels and season both sides lightly with one tablespoon of the mesquite seasoning.
In a shallow bowl, whisk together the eggs, milk, and the liquid smoke until well combined.
In a separate shallow dish, mix the flour, remaining mesquite seasoning, smoked paprika, garlic powder, and black pepper.
Dredge each steak first in the flour mixture, then dip into the egg wash, and finally coat thoroughly in the flour again, pressing firmly to adhere.
Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
Carefully place steaks in the hot oil, frying for 4-5 minutes per side until the crust is deep golden brown and crispy.
Remove the steaks and let them drain on a wire rack over a baking sheet to prevent the bottom from getting soggy.
Serve immediately with a side of smoky gravy or mashed potatoes to complement the mesquite flavor.
