Ingredients
Cube steaks: These are already tenderized but pounding them ensures they get extra soft Watch for steaks with a nice rich red color for best flavor
Buttermilk: This adds a tang and helps break down the meat For best results use real cultured buttermilk not a milk and vinegar substitute
Large eggs: These bind the breading onto the steaks
All purpose flour: A must for a craggy crispy crust Always use fresh flour for best texture
Paprika: Adds smoky warmth Look for a vibrant red paprika for more flavor
Cayenne pepper: Adds a light kick If you like it milder just leave this out
Garlic powder: Gives savory depth to both the breading and gravy
Onion powder: Rounds out the seasoning and adds slight sweetness
Salt and black pepper: Always taste your seasoning as you go Add a sprinkle more if you need that extra pop
Vegetable oil: High heat oil ensures the coating fries up golden and crisp Look for a fresh neutral oil like peanut or canola
Whole milk: This makes a lush creamy gravy Whole fat is best for richness
Browned pan bits from steak frying: These give the gravy its signature flavor do not skip scraping them up
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nstructions
