Country Fried Steak with Cream Gravy

1.Pat the cube steaks dry with paper towels. This helps the breading adhere better.

2.In a shallow dish, combine 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper (if using). Mix well.

3.In another shallow dish, whisk together the 2 large eggs and 1/4 cup milk.

4.Dredge each cube steak first in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess.

5.Dip the floured steak into the egg wash, letting any excess drip off.

6.Finally, return the steak to the seasoned flour mixture for a second coating, pressing gently to ensure the flour adheres well. Place the breaded steaks on a plate or wire rack and let them rest for 5-10 minutes. This helps the coating set.

7.Heat 1/2 cup vegetable oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering, about 175-190°C (350-375°F).

8.Carefully place 2 steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 63°C (145°F).

9.Remove the cooked steaks from the skillet and place them on a wire rack set over a baking sheet to drain excess oil and keep them crispy. Keep warm in a low oven (around 90°C/200°F) while you cook the remaining steaks.

10.Once all steaks are cooked, carefully pour off all but 1/4 cup of the pan drippings from the skillet. If you have less than 1/4 cup, add a little more oil to reach that amount. Leave any browned bits in the pan.

11.Return the skillet to medium heat. Whisk in 1/4 cup all-purpose flour into the reserved drippings, stirring constantly for 1-2 minutes to create a roux. It should be a light golden color.

12.Gradually whisk in 2 cups of milk, a little at a time, ensuring no lumps form. Continue to whisk as the gravy thickens, about 3-5 minutes.

13.Season the gravy with 1/2 tsp salt and 1/4 tsp black pepper, or to taste. Cook until the gravy reaches your desired consistency, stirring occasionally.

14.Serve the hot country fried steaks immediately, smothered generously with the warm cream gravy.