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Ingredients
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Steak and Breading
Gravy
Mashed Potatoes
Green Beans
Method
Steak and Breading
- 1
Prepare steaks
Pat cube steaks dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp black pepper (from the seasoning total).
- 2
Make dredging stations
In a shallow bowl, whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and remaining 1 tsp salt and 1/2 tsp black pepper. In a second shallow bowl, whisk 2 large eggs with 1/2 cup whole milk until combined.
- 3
- 4
Fry steaks
In a large skillet (cast-iron preferred) heat 1 cup vegetable oil over medium-high heat until shimmering and a small pinch of flour sizzles on contact (about 350°F). Add steaks in a single layer (do not crowd) and fry 3–4 minutes per side, until deep golden brown and internal juices run clear. Adjust heat as needed to prevent burning; add more oil if necessary. Transfer cooked steaks to a plate lined with paper towels to drain. Reserve 2–3 tablespoons of pan oil and browned bits in the skillet for gravy; pour off excess if more than 3–4 tbsp remain. If you like, add 1 tbsp butter to the pan and spoon over steaks once plated.
Gravy
- 5
Make the roux and gravy
After removing steaks, reduce heat to medium. Keep about 2–3 tbsp of pan oil and the browned bits in the skillet. Sprinkle 3 tablespoons flour into the fat and whisk constantly for 1–2 minutes until golden (this cooks the raw flour taste). Slowly whisk in 2 cups beef or chicken broth, scraping up brown bits. Simmer, whisking, until thickened, 3–5 minutes. Stir in 1/4 cup heavy cream if using. Taste and season with 3/4 tsp salt and 1 tsp coarse black pepper. If gravy is too thick, thin with up to 1/2 cup additional broth. Return steaks to the pan briefly (30–60 seconds) to warm in gravy before serving, or spoon gravy over plated steaks.
Mashed Potatoes
- 6
Cook potatoes
Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced, 15–20 minutes.
- 7
Mash and season
Drain potatoes well and return to the warm pot for 1 minute to dry. Mash using a potato masher or ricer. Add 4 tablespoons butter and 1/2 cup warmed milk, plus 2 tbsp cream or sour cream if using. Mash to desired texture. Season with 1/2 tsp black pepper and additional salt to taste (start with 1/4 tsp). Keep warm until serving.
Green Beans
- 8
Cook green beans
Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch for 3–4 minutes until bright green and crisp-tender. Drain and immediately plunge into an ice bath to stop cooking (or rinse with cold water). Drain well.
- 9
Sauté and season
In a medium skillet over medium heat, warm 1 tablespoon butter or olive oil. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add drained green beans, toss to coat, and sauté 2–3 minutes to heat through. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice if desired. Serve hot.