Ingredients
4 cube steaks (about 1 1/2 pounds total)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 large eggs
1 cup buttermilk
Vegetable oil for frying
For the Gravy:
3 tablespoons oil from frying
3 tablespoons all-purpose flour
2 1/2 cups whole milk
Salt and black pepper to taste
Instructions
Pat the cube steaks dry with paper towels. If needed, gently pound them to even thickness. Season both sides lightly with salt and black pepper.
In a shallow bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne. In another bowl, whisk together the eggs and buttermilk until smooth.
Dredge each steak in the flour mixture, then dip into the buttermilk mixture, and return to the flour mixture for a second coating. Press the flour firmly onto the meat to create a thick crust. Place the coated steaks on a plate and let them rest for 10 minutes so the coating adheres well.
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Carefully place the steaks into the hot oil without overcrowding the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
To make the gravy, carefully pour off excess oil, leaving about 3 tablespoons in the skillet along with the browned bits. Whisk in the flour and cook for 1 to 2 minutes until lightly golden. Slowly pour in the milk while whisking constantly to prevent lumps. Cook for 5 to 7 minutes until thickened. Season with salt and black pepper to taste.
Serve the country fried steak hot, smothered in creamy gravy. Perfect with mashed potatoes, green beans, and warm biscuits for a classic Southern supper.