This recipe transforms affordable cube steak into a crispy, golden-brown masterpiece with a tender interior. I developed it after several attempts to perfect the batter consistency and frying temperature.
The secret lies in a well-seasoned flour dredge and a brief rest before frying, which ensures the coating adheres properly. Cooking in batches prevents crowding the pan, guaranteeing each piece achieves that signature crispy texture.
What emerges is fork-tender beef encased in a shatteringly crispy crust, ready to be smothered in creamy gravy. The contrast between the tender meat and the crunchy exterior makes this dish irresistible.
Serve hot for the best texture. This method delivers consistent results every time.
Ingredients for Chicken Fried Steak Recipe with Cube Steak
Simple ingredients create that perfect crispy exterior with fork-tender beef inside every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Cube Steak 🥩 | 1 ½ lb | Tenderized round steak preferred |
| All-Purpose Flour 🌾 | 2 cups | For dredging and gravy |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Buttermilk 🥛 | 1 cup | Full-fat for richness |
| Salt 🧂 | 2 tsp | Divided for seasoning and gravy |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Fresh ground preferred |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Whole Milk 🥛 | 2 cups | For creamy gravy |
| Beef Broth 🥩 | 1 ½ cups | Low-sodium preferred |
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The cube steak is non-negotiable here—tenderized round steak gives you that signature texture. Look for packages labeled as cube steak at Whole Foods or Kroger. The buttermilk must be full-fat (trust me on the full-fat version) for the best adhesion and flavor. If you can’t find cube steak, ask the butcher to tenderize round steak for you—same result.
No buttermilk? Whole milk plus 1 tbsp lemon juice or vinegar works in a pinch. For the flour dredge, swap all-purpose for self-rising and omit the salt. Vegetable oil is ideal for frying, but peanut or canola oil are fine substitutes. The gravy needs whole milk for creaminess—half-and-half at half the quantity if you’re feeling indulgent.
Cube steak keeps in the fridge for 2-3 days or freezes for 3 months. The gravy thickens as it cools, so reheat gently with a splash of milk. Leftovers taste best fresh but hold up for 4 days refrigerated.
Why You’ll Love This Recipe
- One Skillet Magic: I love how the cube steak goes straight from flour to pan—no extra dishes, just a crispy golden crust in minutes.
- Buttermilk Perfection: That tangy buttermilk soak makes the coating cling like a dream, and the flavor? Ridiculously good with just salt to let the beef shine.
- Feeds My Crowd: Between us, this is my go-to for Sunday supper—filling enough for seconds, and leftovers (if any) reheat better than most.
- Budget Beef Win: Cube steak is cheap, and a little goes a long way. Honestly, it tastes like a diner splurge without the price tag.
Step-by-Step Instructions for Chicken Fried Steak With Cube Steak
Master the technique that guarantees a shatteringly crisp crust and fork-tender beef beneath.
Step 1: Season and Dredge the Cube Steak
Pat the 1.5 lb Cube Steak dry with paper towels to ensure the coating adheres properly. Season both sides generously with 1 tsp Salt, 1 tsp Black Pepper, 1 tsp Paprika, 1 tsp Garlic Powder, and 1 tsp Onion Powder.
Place 2 cups All-Purpose Flour in a shallow dish. Dredge each piece of cube steak in the flour, pressing firmly to create an even, thick coating. Shake off any excess. This step builds the foundation for that signature crispy texture.
Step 2: Dip in Egg Wash and Double-Dredge
In a separate shallow dish, whisk together the 2 whole Large Eggs and 1 cup Buttermilk until fully combined. Dip each floured cube steak into the egg wash, allowing any excess to drip off.
Return the steak to the 2 cups All-Purpose Flour for a second dredge, pressing again to ensure a thick, even layer. This double-dredging technique is what creates the extra-crispy crust that defines this dish. Place the coated steaks on a wire rack to rest for 10 minutes before frying.
Step 3: Pan-Fry to Golden Perfection
Heat 2 cups Vegetable Oil in a large, heavy skillet over medium-high heat until it reaches 350-375°F. To test the temperature, drop in a pinch of flour—if it sizzles immediately, the oil is ready.
Carefully place the cube steaks in the hot oil, working in batches to avoid crowding the pan. Fry for 3-4 minutes per side until the coating is deep golden brown and crisp. Use tongs to flip the steaks only once to maintain the crust’s integrity. Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
Step 4: Prepare the Creamy Gravy
After frying all the steaks, pour off all but ¼ cup of the Vegetable Oil from the skillet. Return the skillet to medium heat and whisk in 2 tablespoons of the reserved All-Purpose Flour to create a roux. Cook for 1-2 minutes until the roux is light golden brown.
Gradually whisk in the 1.5 cups Beef Broth and 2 cups Whole Milk, ensuring no lumps form. Season with the remaining 1 tsp Salt. Simmer for 5-7 minutes, stirring constantly, until the gravy thickens and coats the back of a spoon. Taste and adjust seasoning if needed.
Step 5: Serve Immediately
Spoon the creamy gravy generously over the crispy cube steaks. The gravy should pool slightly around the edges but not overwhelm the crust. Serve immediately while the coating is still crisp and the gravy is hot.
Each bite should deliver the perfect contrast of textures: a crisp, golden exterior giving way to tender, juicy beef, all smothered in a rich, peppery gravy. This is comfort food at its finest.
Pro Tips For Making Chicken Fried Steak Recipe With Cube Steak
- Pound the Steak: I learned this the hard way—give each cube steak a few good whacks with a meat mallet to tenderize it before dredging. It makes a real difference in breaking down those tough fibers.
- Double Dredge: Dip the steak in flour, then buttermilk, then flour again for that extra-crispy crust. Sounds tedious, but it actually changes the outcome.
- Hot Oil Only: Skip the lukewarm oil—heat it to about 350°F before frying. After burning three batches, I finally figured out that cold oil just soaks into the breading.
- Rest on Rack: Drain the fried steaks on a wire rack, not paper towels, to keep the crust crisp instead of soggy. My grandmother swore by this, and she was right.
Troubleshooting chicken fried steak recipe with cube steak
Coating Falls Off
This usually happens when the cube steak isn’t dry enough before dredging. I always pat it thoroughly with paper towels first. Also, ensure your oil is at 350-375°F before frying—too cool and the coating absorbs oil instead of crisping. 💡
Gravy Too Thin
Simmer your gravy for the full 5-7 minutes. If it’s still thin, mix 1 tbsp cornstarch with 1 tbsp cold water and whisk it in. Cook for another 2 minutes until thickened. Avoid boiling vigorously, which can break the emulsion.
Soggy Crust
Crowding the pan lowers the oil temperature, leading to a greasy, soggy coating. Fry in batches, leaving space between pieces. Also, rest the coated steaks for 10 minutes before frying to help the coating set properly.
Gravy Too Thick
Whisk in additional whole milk, 1-2 tbsp at a time, until it reaches your desired consistency. Remember, the gravy will thicken slightly as it cools. Keep it warm until serving to maintain a smooth texture.
Uneven Browning
Use a heavy-bottomed skillet to maintain even heat distribution. Flip the cube steaks only once during frying to ensure both sides brown uniformly. If your stove has hot spots, rotate the pan occasionally for consistent results. 🔥
Oil Temperature Drops
Maintaining consistent oil temperature is key. If adding new pieces causes the temperature to drop, wait 1-2 minutes between batches for the oil to recover. A deep-fry thermometer helps monitor this precisely.
Nutrition Facts
Frequently Asked Questions
Why use cube steak for this dish?
Cube steak is pre-tenderized, making it perfect for quick frying. Its texture holds up to the double-dredging process while staying fork-tender inside.
Can I use regular steak instead?
Yes, but pound it to ¼-inch thickness first. Regular steak lacks the tenderization of cube steak, so pounding is essential for the same texture.
How do I keep the coating crispy?
Fry in batches to avoid crowding and maintain 350-375°F oil. Drain on a wire rack, not paper towels, to prevent steam from softening the crust.
What if my gravy lumps?
Whisk vigorously to break up lumps, or strain through a fine-mesh sieve. For prevention, add liquid slowly while constantly stirring.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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