Ingredients

For the Steak

• 4 cube steaks (about 1½ pounds total)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Buttermilk Mixture

• 1 cup buttermilk
• 2 large eggs
• 1 tablespoon hot sauce
• 1 teaspoon Worcestershire sauce

For the Seasoned Flour Coating

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper

For Frying

• Vegetable oil or canola oil

For the White Pepper Gravy

• 3 tablespoons pan drippings or butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• ¼ cup heavy cream (optional)
• 1 to 1½ teaspoons black pepper
• Salt to taste

Instructions

1. Place cube steaks between plastic wrap and pound to ½-inch thickness if needed.
2. Pat steaks dry and season both sides with salt and pepper.
3. In a shallow bowl, whisk together buttermilk, eggs, hot sauce, and Worcestershire sauce.
4. In a separate bowl, combine flour, cornstarch, baking powder, baking soda, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
5. Dredge each steak in the flour mixture.
6. Dip into the buttermilk mixture.
7. Coat again in the flour mixture, pressing firmly to create a thick coating.
8. Place breaded steaks on a wire rack and rest for 15–20 minutes.
9. Heat 1–1½ inches of oil in a cast-iron skillet to 350°F (175°C).
10. Fry steaks for 3–4 minutes per side until golden brown and crispy.
11. Transfer to a wire rack and keep warm.
12. For the gravy, remove most of the oil, leaving about 3 tablespoons of drippings.
13. Whisk in flour and cook for 1 minute.
14. Slowly whisk in milk and cream until smooth.
15. Simmer until thickened, then season with black pepper and salt.
16. Spoon the gravy over the crispy steaks and serve immediately.

Notes

• Let the breaded steaks rest before frying to prevent the coating from falling off.
• Use a thermometer to maintain oil temperature at 350°F.
• Drain fried steaks on a wire rack instead of paper towels for maximum crispiness.
• Freshly ground black pepper gives the gravy the best flavor.
  

  Nutrition (Per Serving)

  Calories: 580 kcal Protein: 35g Carbohydrates: 42g Fat: 30g Saturated Fat: 10g Cholesterol: 155mg Sodium: 980mg Fiber: 2g Sugar: 4g