Ingredients:

  • 4 pieces (approx. 680g) Cube Steak
  • 2 cups (250g) All-purpose flour
  • 2 tsp (10g) Cracked black pepper
  • 1 tsp (5g) Garlic powder
  • 1/2 tsp (2.5g) Cayenne pepper
  • 2 large Eggs
  • 1/2 cup (120ml) Whole milk
  • 1 cup (240ml) High-smoke point oil
  • 1/4 cup (60ml) Reserved pan drippings
  • 1/3 cup (40g) All-purpose flour
  • 3 cups (710ml) Whole milk
  • 1 tsp (5g) Coarse black pepper
  • 1 pinch Salt

Instructions:

  1. Whisk 2 eggs and 120ml milk in one bowl. In a second bowl, combine 250g flour, 10g black pepper, 5g salt, 5g garlic powder, and 2.5g cayenne pepper.
  2. Dip each steak into the seasoned flour, then the egg wash, then back into the flour, pressing firmly to ensure a heavy coating. Let rest for 5 minutes to set the breading.
  3. Heat 1 cup of high-smoke point oil in a large cast iron skillet to 175°C. Fry the steaks for 4 minutes per side until the crust is deep golden brown and rigid. Move to a wire rack.
  4. Carefully drain the skillet, reserving 1/4 cup of the pan drippings containing the browned bits. Return the drippings to the pan over medium heat.
  5. Whisk in 1/3 cup of flour and cook for 1-2 minutes to create a roux. Gradually pour in 3 cups of whole milk while whisking constantly. Simmer for 5-7 minutes until thickened, then stir in 1 tsp coarse black pepper and salt to taste. Serve immediately over the steaks.