Cube steak is thin slices of top sirloin or top round steak that has been tenderized by running it through a tenderizer by your butcher. Alternatively you can make it yourself by buying thin slices of steak and using your own tenderizer. After cooking the steaks you can keep them warm in a 200 degree oven while you make gravy in the skillet you cooked them in. Just add some flour and cook it for a bit while stirring. Then add either milk or chicken broth, or both, to make a nice gravy. Serve this with potatoes prepared to your liking. If you want some really thick crust, you can dredge in a whisked egg after flouring, and then coat in flour a second time.
Country Fried Steak
- 4 cube steaks
- 1 cup all-purpose flour
- seasoned salt
- fresh ground black pepper
- 1/4 cup vegetable oil
- 2 Tbsp butter
- Heat oil in a large skillet over medium heat.
- Season both sides of steaks with salt and pepper.
- Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
- Add butter to pan right before frying.
- When butter is melted, fry pieces of steak in butter/oil mixture.
- Flip when sides are deep golden brown and cook about 1 minute on the other side.
- Remove to a paper towel-lined plate.
- Serve immediately.