Ingredients:
- 1.5 lbs (680g) cube steak, approximately ½ inch thick
- 1 cup (120g) all-purpose flour
- 2 teaspoons (8g) salt
- 1 teaspoon (2g) black pepper
- ½ teaspoon (1g) garlic powder
- ½ teaspoon (1g) onion powder
- 2 large eggs
- ½ cup (120ml) milk
- Vegetable oil, for frying (about 2-3 cups/500-750ml)
- 4 tablespoons (57g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 3 cups (720ml) whole milk, warmed slightly
- 1/2 cup (120 ml) heavy cream (optional, for extra richness)
- 1 teaspoon (2g) salt, or to taste
- ½ teaspoon (1g) black pepper, or to taste
- ¼ teaspoon (0.5g) cayenne pepper (optional, for a little kick)
- Reserved pan drippings from frying steak (about 2-3 tablespoons)
- Pinch of freshly grated nutmeg (optional)
Instructions:
- Pound cube steak to even thickness (about ¼ inch). Season with salt, pepper, garlic powder, and onion powder.
- In one shallow dish, combine flour, salt, and pepper. In another, whisk eggs and milk.
- Dredge each steak in flour, then egg mixture, then back in flour, pressing to adhere. Let rest briefly (5-10 minutes) on a wire rack.
- Heat vegetable oil in a large skillet over medium-high heat (about 350°F/175°C). Fry steaks in batches until golden brown and cooked through (internal temperature of 145°F/63°C), about 3-4 minutes per side. Drain on a wire rack. Reserve pan drippings.
- Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Gradually whisk in warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more.
- Bring to a simmer, stirring constantly, until the gravy thickens to your desired consistency (about 5-7 minutes).
- Stir in salt, pepper, cayenne pepper (if using), heavy cream (if using), and reserved pan drippings. Taste and adjust seasonings as needed. Add a pinch of nutmeg, if desired.
- Pour gravy generously over the country fried steak and serve immediately.