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Ingredients
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Steak & Breading
Frying & Gravy
Eggs, Toast & Hash Browns
Method
Steak & Breading
- 1
Prepare steaks
Pat the cube steaks dry with paper towels. If any pieces are thicker than about 1/2 inch, lightly pound to even thickness with a meat mallet through plastic wrap.
- 2
Make dredging stations
In a shallow bowl combine 1.5 cups flour, cornmeal (if using), 1 tsp black pepper, 2 tsp salt, garlic powder, onion powder and paprika; whisk to mix. In another bowl whisk together 3 eggs and 1/2 cup buttermilk until smooth to create an egg wash.
- 3
Dredge steaks
One at a time, press each steak into the seasoned flour mixture to coat both sides, shake off excess, dip into the egg-buttermilk mixture, then return to the flour mixture and press to form a thick, even crust. Place breaded steaks on a wire rack while you heat the oil.
Frying & Gravy
- 4
Heat oil and fry steaks
Pour about 1 cup oil into a heavy skillet (cast iron preferred) to a depth of about 1/4 inch. Heat over medium-high until oil reaches 350°F (or a piece of bread sizzles and browns in ~30 seconds). Add breaded steaks without overcrowding (work in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches about 145°F. Transfer to a paper-towel-lined plate or wire rack and tent loosely with foil to keep warm.
- 5
Make country gravy
After removing the last steak, carefully pour off excess oil leaving about 2 tablespoons fat in the pan (you can reserve extra for other uses). Add 2 tbsp butter to the pan fat and melt over medium heat. Whisk in 1/4 cup flour and cook 1–2 minutes, stirring constantly, until lightly browned and fragrant. Gradually whisk in 2 cups whole milk and 1/4 cup stock (or additional milk) to smooth the gravy. Bring to a simmer, whisking constantly; the gravy will thicken in 3–5 minutes. Season with 3/4 tsp salt and 1 tsp freshly ground black pepper (adjust to taste). If the gravy is too thick, thin with additional milk or stock 1–2 tbsp at a time. Taste and adjust seasoning.
- 6
Finish steaks
If steaks cooled while you made the gravy, return them to the skillet briefly (off heat) and spoon warm gravy over each to coat, or serve the gravy ladled over the steaks on each plate.
Eggs, Toast & Hash Browns
- 7
Cook hash browns
While steaks fry, heat a separate nonstick or cast-iron skillet over medium-high. Add 1 tbsp butter and when hot add the shredded potatoes (if using thawed frozen, squeeze excess water first). Spread into an even layer, season with 1/2 tsp salt and 1/4 tsp pepper. Press down with a spatula and let brown undisturbed 4–6 minutes until a deep golden crust forms. Flip sections or stir and press again and cook another 3–5 minutes until cooked through and crispy. Keep warm in a low oven (200°F) if needed.
- 8
- 9
Cook eggs
In a clean skillet over medium-low heat add a small pat of butter. Crack 3 eggs and cook to desired doneness: sunny-side up (cover pan for 2–3 minutes to set whites), over-easy (cook 1–2 minutes then flip and cook 20–30 seconds), or scrambled (whisk eggs with a pinch of salt and cook, stirring gently, until soft-curdled). Season eggs with a pinch of salt and pepper.
- 10