Description
Tenderized cube steaks marinated in tangy buttermilk, dredged in a seasoned flour crust, fried until golden, and smothered in creamy country gravy for ultimate Southern comfort.
Ingredients
4 cube steaks (about 1½ lb total)
2 cups buttermilk
2 large eggs
1½ cups all-purpose flour
1 teaspoon paprika
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
Vegetable oil, for frying (about 2 cups)
For the Country Gravy:
3 tablespoons pan drippings (or butter)
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon kosher salt
¼ teaspoon black pepper
Instructions
- Whisk together buttermilk, eggs, and ½ teaspoon salt and pepper in a bowl. Submerge cube steaks, cover, and marinate 30 minutes (or up to overnight).
- In a shallow dish, combine flour, paprika, and remaining ½ teaspoon salt and pepper.
- Remove steaks from marinade, let excess drip off, then dredge in seasoned flour, pressing gently to adhere.
- Heat oil in a large skillet over medium-high until it registers 350 °F. Fry steaks in batches 3–4 minutes per side until golden and crispy. Drain on paper towels.
- Pour off all but 3 tablespoons of fat, return pan to medium heat. Whisk in 3 tablespoons flour and cook 1 minute.
- Slowly whisk in milk, scraping up any browned bits. Simmer, stirring constantly, until gravy thickens, about 3–5 minutes. Season with salt and pepper.
- Serve steaks hot, smothered with country gravy.
Notes
Buttermilk Substitute: Use 2 cups milk plus 2 Tbsp vinegar or lemon juice, rested 5 minutes.
Spicy Kick: Add ¼ tsp cayenne to the flour dredge.
Pork Option: Substitute pork cube steaks if preferred.
Make-Ahead: Marinate steaks up to overnight; dredge just before frying.
Gluten-Free: Use a 1:1 gluten-free flour blend in both dredge and gravy.
Storage & Reheat: Refrigerate leftovers up to 3 days. Reheat steaks in a 375 °F oven 10–15 minutes and warm gravy gently with a splash of milk.
- Prep Time: 15 minutes (plus 30 min marinating)
- Cook Time: 20 minutes (including gravy)
- Category: Main Course
- Method: Pan-Fry & Stove
- Cuisine: Southern American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 720 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg