Southern Fried Tender Steak (Printable)

Golden-fried tender steak served with creamy white gravy and a sprinkle of fresh parsley.

# What You'll Need:

→ Steak

01 - 4 beef cube steaks (5.3–6.3 oz each)
02 - 1 cup all-purpose flour (4.4 oz)
03 - 2 large eggs
04 - 1/2 cup whole milk (120 ml)
05 - 1 cup breadcrumbs (2 oz)
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - 1/2 tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Vegetable oil, for frying (enough to cover 0.4 inch in skillet)

→ Creamy White Gravy

13 - 3 tbsp pan drippings or unsalted butter
14 - 3 tbsp all-purpose flour (0.4 oz)
15 - 1 cup whole milk (240 ml)
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# Steps:

01 - Pat the cube steaks dry using paper towels.
02 - Arrange three shallow bowls: one with flour blended with garlic powder, onion powder, paprika, cayenne, salt, and black pepper; one with beaten eggs combined with 1/2 cup milk; one with breadcrumbs.
03 - Dredge each steak in the seasoned flour, then dip into the egg and milk mixture, and finally coat with breadcrumbs, pressing lightly to adhere.
04 - Pour vegetable oil into a large skillet to cover the bottom by approximately 0.4 inch and heat over medium-high.
05 - Cook steaks in batches for 3 to 4 minutes per side until golden brown and crisp. Transfer to a plate lined with paper towels and keep warm.
06 - Drain all but 3 tbsp of oil from the skillet.
07 - Add flour to the reserved oil and whisk continuously for 1 minute over medium heat. Gradually whisk in the milk, scraping browned bits. Continue cooking and whisking until thickened, approximately 3 to 5 minutes. Season with salt and pepper to taste.
08 - Plate the fried steaks, spoon the creamy white gravy over them, and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • That crispy, golden crust is pure satisfaction, especially when you nail the breading technique and get that perfect crunch.
  • The creamy gravy is so forgiving and so rewarding, turning simple pantry staples into something restaurant-worthy.
  • It's a one-pan dinner that actually tastes like you spent all day cooking, which is the best kind of kitchen magic.
02 -
  • Pat your steaks dry before breading—any moisture will steam off and prevent that crispy crust you're after, and this is the one step that actually matters.
  • Don't crowd the skillet when frying; cook in batches if needed so each steak gets proper contact with the hot oil and turns golden instead of pale and steamed.
  • The gravy will thicken more as it cools, so don't panic if it seems a little thin at first; you can always add a touch more flour if needed after a minute of cooking.
03 -
  • Set up your breading station before you start cooking; wet hands in flour is a frustration you can easily avoid by being ready.
  • If your oil starts smoking, it's too hot; pull the pan off the heat for 30 seconds and let it cool slightly, or your steaks will taste burned instead of fried.
  • Make extra gravy if you're feeding people who actually love gravy; there's always someone at the table who wants more, and running out feels like a small tragedy.
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