Ingredients:

  • 4 (4-6 oz) beef cube steaks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup vegetable oil, for frying
  • 2 tablespoons reserved cooking oil
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)

Instructions:

  1. Tenderize the cube steaks with a meat mallet or rolling pin, if desired. Season generously with salt and pepper.
  2. In one shallow dish, combine flour, garlic powder, onion powder, and paprika. In another, whisk together eggs and milk.
  3. Dredge each steak in the flour mixture, then dip into the egg mixture, and finally dredge again in the flour mixture, pressing firmly to adhere.
  4. Place breaded steaks on a wire rack and allow to rest for 30 minutes. This crucial step helps the breading adhere and prevents it from falling off during frying.
  5. Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan.
  6. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Remove the steaks from the skillet and place them on a wire rack lined with paper towels to drain excess oil.
  8. Drain all but 2 tablespoons of oil from the skillet. Heat the remaining oil over medium heat.
  9. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is golden brown. This is the base of your gravy, so don't rush it!
  10. Gradually whisk in the milk, a little at a time, until smooth.
  11. Season with salt, pepper, and garlic powder (if using). Bring to a simmer, stirring constantly, until the gravy thickens to your desired consistency.
  12. Spoon the creamy pepper gravy over the country fried steaks and serve immediately.