My family absolutely adores the fried cube steak that I have been making for years. The gravy tastes fantastic when poured over steak or mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 4 (4 ounce) cube steaks
- ½ teaspoon salt, divided
- 1 ¾ teaspoons ground black pepper, divided
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- ¼ cup lard
- 1 cup milk
Instructions
- Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Combine flour and 1 teaspoon pepper in a shallow plate. Place beaten eggs in a shallow bowl. Dredge seasoned steaks in flour. Dip in eggs, then dredge in flour again.
- Heat lard in a large, heavy skillet over medium-high heat. Fry steaks in hot lard until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- Pour off all but 2 tablespoons fat from the skillet. Sprinkle 2 tablespoons dredging flour into fat. Cook and stir over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in milk. Cook, whisking frequently, until gravy is thickened and bubbly, 3 to 4 minutes. Stir in remaining 1/4 teaspoon salt and 1/2 teaspoon pepper; gravy should be quite peppery.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 11 g |
| Sodium | 410 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I added some garlic powder and onion powder. Also great with Montreal steak seasoning, it dosent take a lot. I used electric skillet , also great in deep fryer Thank you .
This came out soooo good!!! We wolfed it down without saying a word during dinner. I used wagyu cubed steak I purchased from a local farm.
I love this recipe! Perfect everytime! I used pork or chicken as well. This is comfort food….
I used Morton’s natures seasonings Instead of plain salt and pepper. Skillet was a little too hot at first.
Being from Texas, I have been making this ever since I learned to cook. The only thing I do different is I slice a whole onion and cook with the meat. Drain the meat and onions. Then add the onions to the gravy after thickened.
I added a dash of worcherschire sauce. Tasted great
This recipe is excellent. Served with white rice and green beans and bacon. Will definitely be using this recipe again.
Omg! This is so easy to make and so so good! I doubled the recipe for the gravy as I like it on my potatoes also. I will definitely make this over and over again! Delish!
My husband usually grumbles about chicken fried steak. This time he went back for 2nds! It’s similar to my older recipe but the seasoning and added flour into the crackers! The gravy I was skeptical but, WOW.! Thank you! Mashed taters and drenched green beans completed the meal and in the words of my hubby ‘ you can make that every night it’s so good!’
This is very good. I normally try to make a recipe as written but I didn’t want the gravy this time so I added some garlic powder and onion powder to the flour mix. Lots and lots of pepper. I didn’t have any issue with the crust coming off like some have stated. Make sure the oil is nice and hot before you put it in your pan and it should come out just fine. Thanks for the recipe
Love it.
Very pleased with this recipe. My husband loved it and that’s high praise. I’ve been reluctant to cook country fried steak because he’s kind of a finicky eater. THIS, however, hits a home run with him and me – it’s fairly quick, uncomplicated and delicious. I agree with some other reviews that it could stand to have more gravy than the recipe makes. That’s the only change I’d make.
Made a couple of changes. I used Ritz crackers for breading and I also used cream of mushroom soup (made it thick, used maybe a 1/4 cup of milk). Came out great!!
Very similar to my own way of making this quintessential southern dish. Except for the pepper!! I just use salt and perhaps a touch of spice. In 75 years there has never been black pepper in my house.
Need extra seasoning to batter and more salt to gravy but instructions were good
I have been making it like this for years. My family loves gravy so I double the Recipe
I always did floured cube steak and gravy. I think they should be done on medium low heat for 4 minutes per side. My stove goes 0-10 0:low and 10: high. The second round cooked better on 4 instead of 6.
quick and easy, and the first time I have every successfully made gravy…usually it tastes like raw or burnt flour no matter what I do….next time will add a bit more seasoning to the meat, as this needed a little more…but I gave it an extra star because the gravy came out right!
Was delicious just as is. Made it exactly as instructed and now have a full belly and a happy husband. I raped my recipes on the burps and my husband gives this a 4.5 burps out of 5
Didn’t make any changes and absolutely will make it again.
Simple and delicious I suggest using some meat tenderizer first as the cube steak is a little tough