Pan-Fried Cube Steak with Cream Gravy

• 14 cube steak
• 21 cup all-purpose flour
• 31 tbsp seasoned salt
• 42 tsp black pepper, freshly ground
• 51 tsp garlic powder
• 61 tsp paprika
• 71 cup buttermilk
• 81/2 cup canola oil
• 91 1/2 cups whole milk
• 10kosher salt, to taste

1. 1

   Mix the flour, seasoned salt, 1 tsp of the black pepper, garlic powder, and paprika in a wide dish. Pour the buttermilk into a second dish. Don't overthink it — a pie plate works fine.

2. 2

   Pat the cube steaks dry with paper towels. Season both sides lightly with kosher salt. Dry meat means the coating sticks instead of sliding off into a gummy mess.

3. 3

   Dredge each steak in the flour, then buttermilk, then flour again. Press the flour on with your fingers so it actually adheres. Set them on a wire rack or a plate.

4. 4

   Heat the oil in a large skillet — cast iron if you've got it — over medium-high until it shimmers, about 375°F. The oil needs to be hot enough that the coating sizzles the moment the steak touches it, otherwise you get pale, greasy crust.

5. 5

   Fry two steaks at a time so you don't crowd the pan. About 3 minutes per side until deep golden brown. Drain on paper towels and keep them warm on a plate in a 200°F oven.

6. 6

   Pour off all but about 3 tbsp of the oil, leaving the browned bits in the pan. Whisk in 3 tbsp of the leftover seasoned flour and cook for 1 minute, scraping up the fond.

7. 7

   Slowly whisk in the milk and keep stirring so the gravy stays smooth. Simmer 3 to 4 minutes until it thickens enough to coat a spoon. If it goes lumpy, whisk harder — it'll come back. Stir in the remaining 1 tsp black pepper and salt to taste.

8. 8

   Taste the gravy before you serve. It should be peppery enough to make you notice. Put a steak on each plate and pour the gravy over the top. That's it.

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