Ingredients:

  • 4 pieces (1.5 lbs / 680g) Cube Steak
  • 1 tsp (6g) Fine Sea Salt
  • 1 tsp (2g) Freshly Cracked Black Pepper
  • 1/2 tsp (1.5g) Garlic Powder
  • 2 cups (250g) All-Purpose Flour
  • 1/2 cup (60g) Cornstarch
  • 1 tsp (5g) Baking Powder
  • 2 large Eggs
  • 1/2 cup (120ml) Buttermilk
  • 1/2 cup (120ml) Avocado Oil
  • 3 tbsp (25g) Reserved seasoned flour
  • 2 cups (475ml) 2% Milk
  • 1 tsp (2g) Heavy Coarse Black Pepper

Instructions:

  1. Season the cube steaks evenly on both sides with fine sea salt, 1 tsp black pepper, and garlic powder.
  2. Prepare the dredging station: In one shallow bowl, whisk together the flour, cornstarch, and baking powder. In a second bowl, whisk the eggs and buttermilk together.
  3. Dredge each steak first in the flour mixture, then dip into the egg wash, and finally back into the flour mixture, pressing firmly to ensure a thick coating.
  4. Place breaded steaks on a wire rack and let rest for 10 minutes; this allows the flour to hydrate and stick to the meat.
  5. Heat avocado oil in a large cast iron skillet to 350°F (175°C). Fry steaks for 3-4 minutes per side until the internal temperature reaches 145°F and the crust is golden brown. Remove to a clean wire rack.
  6. Pour off all but 3 tablespoons of the frying oil/drippings. Whisk in 3 tablespoons of the leftover seasoned flour and cook for 1 minute to remove the raw flour taste.
  7. Slowly whisk in the milk and coarse black pepper. Simmer over medium heat until thickened and velvety. Serve immediately over the steaks.