Ready in 30 minutes, thin pieces of cube steak are coated in seasoned flour and fried until golden and then served with a creamy white gravy.
cube steak - onion powder - garlic powder - thyme - paprika - flour - oil egg - baking powder - buttermilk cornstarch - milk
Pat the steaks dry with paper towels, then pound into ¼ inch thickness. Season with salt.
In one bowl place the cornstarch. In a second bowl, mix the egg, buttermilk and hot sauce. In a third bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, and baking powder.
Drizzle the remaining buttermilk in the dry flour mixture and then, with your hands, rub the mixture until it’s coarse. Dredge the steaks in each bowl one at a time. Shake off any excess, and place on a wire rack. Repeat with the remaining steaks.
Heat the oil in a dutch oven, or a large frying pan, or a wok. Cook the steaks one at a time, drop in oil and cook until crispy and golden. Then remove from oil, and drain on paper towels.
For the gravy, add oil to a saucepan. Add flour, whisk and cook for 1 minute. Then slowly whisk in milk, and bring to a simmer. Season with salt and pepper and allow to thicken.
Remove the gravy from the heat, and serve it over the steaks.