Steak is a staple down south, an essential part of a cowboy diet. The one thing that makes steak even better—adding a crispy fried coating. Pair this dish with mashed potatoes or collard greens for an authentically hearty meal.
- Serves: 6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- 3 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 2 pounds cube steak
- Vegetable oil
- Mashed potatoes, for serving (optional)
- Peas, for serving (optional)
- In a shallow dish, whisk together 1 cup of the milk and the eggs. In another shallow dish, mix together 1¾ cups of the ﬂour, the garlic powder, and salt and pepper. Set the dish with the milk and eggs and the dish with the ﬂour mixture next to each other. Set a wire rack on a baking sheet to hold the coated meat and set it next to the ﬂour mixture.
- To coat the steak, dip it ﬁrst in the egg mixture, then into the ﬂour mixture. Next dip the steak back into the egg mixture, then ﬁnally the ﬂour mixture. Place the coated meat on the rack. Repeat with the remaining pieces of steak.
- While the meat rests, heat at least 1 inch of vegetable oil in a large skillet over medium-high heat. Cook the meat two pieces at a time, about 3 minutes per side. The edges of the meat will begin to turn a golden brown. Once the steak is cooked on both sides, transfer it to a rack set over a paper towel–lined baking sheet. Repeat with the remaining steaks.
- While the meat is resting, carefully drain all but ¼ cup of the oil from the pan. Return the pan to the heat and allow to warm back up.
- Whisk the remaining ¼ cup ﬂour into the oil and continue stirring while cooking the ﬂour mixture. Allow the mixture to become golden brown.
- While continuing to whisk, pour in the remaining 2 cups milk. Keep stirring until the mixture thickens, adding more milk if it becomes too thick. Taste and season with salt and pepper. Cook for 5 minutes more, until the gravy is thick.
- To serve, place the steak on a plate and top with gravy. Serve with mashed potatoes and peas, if desired.