Recipe Details
Ingredients
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4(1/2 pound)beef cube steaks
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2 ¼cupsall-purpose flour, divided
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2teaspoonsbaking powder
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1teaspoonbaking soda
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1teaspoonblack pepper
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¾teaspoonsalt
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1 ½cupsbuttermilk
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1tablespoonhot pepper sauce (e.g. Tabasco™)
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1largeegg
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2clovesgarlic, minced
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3cupsvegetable shortening for frying
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4cupsmilk
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kosher salt and ground black pepper to taste
Cooking Directions
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Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.
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Place 2 cups flour in a shallow bowl.
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Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.
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Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
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While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.
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Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
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Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
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Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
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Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.
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Transfer steaks to a platter and pour gravy over top.
Editor’s Notes:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories832 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 12g |
62% |
Cholesterol 206mg |
69% |
Sodium 1273mg |
55% |
Total Carbohydrate 71g |
26% |
Dietary Fiber 2g |
8% |
Protein 68g |
136% |
Vitamin C 2mg |
2% |
Calcium 559mg |
43% |
Iron 9mg |
47% |
Potassium 1407mg |
30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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