Ingredients:

  • 1 ½ pounds beef cube steak, about ½ inch thick (680g)
  • 1 cup all-purpose flour (120g)
  • 2 teaspoons salt (10g)
  • 1 teaspoon black pepper (5g)
  • 1 teaspoon garlic powder (5g)
  • ½ teaspoon paprika (2.5g)
  • 2 large eggs (approx. 100g)
  • ¼ cup milk (60ml)
  • ½ cup vegetable oil, for frying (120ml)
  • ¼ cup pan drippings, reserved from frying steak (60ml)
  • ¼ cup all-purpose flour (30g)
  • 2 cups milk (480ml)
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • Pinch of ground nutmeg (Optional)

Instructions:

  1. Pound steak to tenderize. Mix flour, salt, pepper, garlic powder, and paprika in a shallow dish. Whisk eggs and milk together in another shallow dish.
  2. Dredge each steak in the flour mixture, then dip in the egg mixture, and then back into the flour mixture, ensuring it’s fully coated. (Double dredging for extra crispness!)
  3. Heat oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Carefully place the breaded steaks into the hot oil, ensuring not to overcrowd the pan.
  4. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove steak and place on a wire rack or paper towels to drain excess oil.
  5. Drain all but ¼ cup of the oil/drippings from the skillet. Whisk in flour and cook for 1-2 minutes until a light roux forms.
  6. Gradually whisk in milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly, until the gravy thickens to your desired consistency (about 5-7 minutes).
  7. Season gravy with salt, pepper, and nutmeg (if using). Spoon gravy over the fried steak and serve immediately.