Large cube steaks fried in a heavy cast iron skillet and smothered in a thick white pepper gravy.
Hands-free mode with voice commands & timers
No ratings yet
Pat the cube steaks dry with paper towels and season both sides generously with salt and half of the black pepper.
Set up a dredging station: in one shallow bowl, whisk the flour with garlic powder and paprika; in a second bowl, whisk the eggs and 1/2 cup of the milk.
Dredge each steak in the flour, then dip into the egg mixture, and finally press back into the flour, coating thoroughly to create a thick crust.
Heat the oil in a large cast iron skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
Fry the steaks for 3 to 4 minutes per side until the breading is a deep golden brown and crispy; remove to a wire rack to drain.
Pour off all but 3 tablespoons of the fat from the skillet, keeping the flavorful brown bits (fond) in the pan.
Whisk 3 tablespoons of the seasoned flour into the remaining fat for 1 minute, then slowly whisk in the remaining milk and heavy cream.
Simmer the gravy while whisking constantly until thickened, then stir in the remaining tablespoon of black pepper and pour over the hot steaks.
