Sobre esta receta

Un clásico de la comida reconfortante del Sur — filete de res tiernizado enharinado en una cobertura de harina sazonada, frito en sartén hasta obtener una costra dorada, crujiente y quebradiza, y cubierto con una salsa cremosa rica y picante. Esta receta casera bien probada mantiene las cosas accesibles con ingredientes simples de la despensa y técnica confiable para resultados perfectos cada vez.

Instrucciones

1. 1

   Pat the cube steak completely dry with paper towels. Season both sides generously with salt and black pepper. Let them rest at room temperature for 10 minutes while you set up your dredging station.

2. 2

   In a shallow dish, whisk together the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until evenly combined. In a second shallow dish, whisk together the eggs, buttermilk, and hot sauce (if using).

3. 3

   Dredge one cube steak in the seasoned all-purpose flour, pressing firmly on both sides so the flour adheres well. Shake off any excess. Dip it into the egg wash, letting the excess drip off. Return it to the all-purpose flour and press firmly again for a second coat — this double-dredge is the key to a thick, craggy crust. Set on a wire rack and repeat with the remaining steaks. Let them rest on the rack for 5 minutes so the coating sets.

4. 4

   Preheat your oven to ![200°F]. Place a clean wire rack on a baking sheet and set aside — this will keep finished steaks warm and crispy while you fry in batches.

5. 5

   Pour the vegetable oil into a large cast iron skillet to about a ½-inch depth. Heat ^[over medium-high heat] until the oil reaches ![350°F]. To test without a meat thermometer, drop a pinch of all-purpose flour into the oil — it should sizzle immediately and vigorously.

6. 6

   Carefully lower 1–2 cube steak into the hot oil (don't crowd the pan). Fry undisturbed for 3–4 minutes until the bottom is deep golden brown. Flip once with tongs and fry the other side for another 3–4 minutes. The internal temperature should reach %[160°F]. Transfer to the wire rack on the baking sheet and keep warm in the oven. Repeat with the remaining steaks.

7. 7

   Carefully pour off all but about 4 tablespoons of the frying vegetable oil, leaving the browned drippings in the pan. Return the cast iron skillet to ^[medium heat].

8. 8

   Add the all-purpose flour to the drippings and whisk constantly for 1–2 minutes, scraping up any browned bits from the bottom of the pan, until the mixture turns a light golden color and smells nutty. This cooks out the raw flour taste.

9. 9

   Slowly pour in the milk in a steady stream while whisking constantly to prevent lumps. Continue to whisk and cook ^[over medium heat] for 4–6 minutes, until the gravy thickens enough to coat the back of a spoon. If it gets too thick, add a splash more milk.

10. 10

    Season the gravy generously with black pepper and salt. Taste and adjust — the gravy should be boldly seasoned. Remove from heat.

11. 11

    Place each chicken fried cube steak on a plate and ladle a generous amount of cream gravy over the top. Serve immediately with mashed potatoes, green beans, or biscuits, and extra gravy on the side.