Place cube steaks in a shallow dish. Pour buttermilk (and hot sauce if using) over them. Cover and refrigerate for at least 30 minutes (or up to 4 hours). This tenderizes the meat and adds flavor.
2. Prepare the Coating
In a shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Remove steaks from buttermilk, letting excess drip off, and dredge in the flour mixture. For extra crunch, dip back into the buttermilk and dredge in the flour a second time. Set aside on a rack for 10 minutes — this helps the coating stick.
3. Fry the Steaks
Heat about ½ inch of oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (175°C). Carefully add steaks (don’t overcrowd) and fry 3–4 minutes per side, until golden and crispy. Transfer to a paper towel–lined plate to drain.
Pour off most of the oil, leaving about ¼ cup and all the flavorful brown bits.
4. Make the Gravy
Reduce heat to medium. Whisk in flour and cook for about 2 minutes, stirring constantly to form a roux. Gradually whisk in milk, scraping the bottom of the pan to release all that goodness. Cook until thickened, about 3–5 minutes. Season generously with salt and black pepper (don’t be shy — this gravy needs pepper!).
5. Serve
Place the crispy steak on a plate and pour that creamy gravy right over the top. Serve with mashed potatoes, buttermilk biscuits, or green beans for a true Southern feast.
💡 Southern Tips
For an even creamier gravy, stir in a splash of heavy cream or a pat of butter at the end.
Add a pinch of smoked paprika to the gravy for depth.
Leftovers? Reheat in the oven at 350°F for 10 minutes to keep the crust crispy.
Would you like me to share a Spicy Southern Chicken-Fried Steak version next — with a cayenne cream gravy that brings some heat?
