Cube steak is an inexpensive cut of top or bottom round beef that has been tenderized by running it through a commercial meat tenderizing machine, then dredged in flour seasoned with salt and pepper and served with milk gravy. The same cut of beef can also be tenderized by pounding, seasoned with poultry seasoning and prepared the same way is called Chicken Fried Steak. Both dishes are Southern staples for the post World War II generation.
Yield: 4 to 6 servings
- 4 or 6 pieces cubed steak
- 1 egg, slightly beaten
- 1/2 cup milk
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
In a shallow bowl, whisk together egg and milk. In a separate bowl, stir together flour, salt and pepper.
Dip steak one piece at a time in egg wash; dredge in flour and place on a wire rack.
In a 10- to 12-inch cast iron skillet, add about 1/2 inch of vegetable oil. Heat the oil over medium heat until it shimmers but does not smoke (about 365 degrees F on an instant-read thermometer). Carefully place each piece of steak into the hot oil and fry until golden brown, about 5 to 8 minutes per side. Turn only once and serve with milk gravy or onion gravy.