Ingredients:

  • 4 (6oz/170g) Cube steaks or tenderized round steaks
  • 1.5 cups (355ml) Whole buttermilk
  • 1 tbsp (15g) Hot sauce
  • 2 cloves Garlic, smashed
  • 1 tsp (5g) Kosher salt
  • 1 tsp (5g) Coarse black pepper
  • 2 cups (250g) All-purpose flour
  • 0.5 cup (60g) Cornstarch
  • 1 tbsp (15g) Smoked paprika
  • 1 tbsp (15g) Onion powder
  • 1 tbsp (15g) Garlic powder
  • 0.5 cup Canola or Grapeseed oil for frying
  • 3 tbsp (45g) Reserved pan drippings or unsalted butter
  • 3 tbsp (25g) All-purpose flour for gravy
  • 2.5 cups (590ml) Whole milk, warmed
  • 2 tsp (10g) Cracked black pepper
  • 0.5 tsp Salt

Instructions:

  1. Place the cube steaks in a shallow dish. Submerge them in a mixture of buttermilk, hot sauce, smashed garlic, 1 tsp salt, and 1 tsp black pepper. Cover and refrigerate for 4 hours to tenderize. (Make-ahead: Brine the steak for up to 8 hours for maximum tenderness.)
  2. In a large bowl, whisk together 2 cups flour, cornstarch, smoked paprika, onion powder, and garlic powder.
  3. Remove a steak from the brine, allowing excess to drip off. Press firmly into the flour mixture. Dip the steak back into the buttermilk briefly, then dredge a second time in the flour mixture for a thick crust.
  4. Heat oil in a 12-inch cast iron skillet to 350°F (175°C). Fry the steaks until the exterior is a deep mahogany color, about 3 to 4 minutes per side. Transfer to a wire rack.
  5. For the gravy, discard all but 3 tablespoons of fat from the skillet. Whisk in 3 tablespoons of flour and cook for 1 minute.
  6. Slowly whisk in the warmed milk and cracked black pepper. Simmer until thickened to a velvety consistency. Season with salt to taste.
  7. Serve the crispy steaks immediately, smothered in the hot cream gravy.