This generous and liberal nation singed steak and sauce formula will have your loved ones requesting seconds. To guarantee the steaks cook consummately, hammer them out to ¼-inch thick before digging and broiling. In the wake of fricasseeing, spill out the oil and utilize a similar container to make the sauce. Try not to discard the earthy colored pieces at the base, they are loaded with flavor!
Ingredients
for 4 servings
- 1 ½ teaspoons kosher salt, plus more to taste
- 8 oz cube steak (225 g), 4 steaks, 8 oz (225 g) each
- 1 teaspoon black pepper, plus more to taste
- 2 ¾ cups whole milk (660 mL), divided
- 2 large eggs
- 1 ½ cups all-purpose flour (190 g), divided, plus 3 tablespoons
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoons unsalted butter
- 1 cup vegetable oil (240 mL)
- ½ cup heavy cream (120 mL)
Directions
- Preheat the oven to 225˚F (110˚C).
- Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
- In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
- Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
- Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
- Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
- Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
- In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
- Ladle the gravy over the steaks and serve with your favorite side dishes.
- Enjoy!
source: tasty.co
