Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cube steaks (5–6 oz each)
- 2 cups buttermilk, 1 egg, 2 tsp hot sauce
- Flour dredge: 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 2 tsp coarse black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp baking powder
- 1.5–2 cups neutral oil (for 1/2-inch depth), optional 2 tbsp beef tallow
- Gravy: 3 tbsp pan fat, 3 tbsp flour, 2 cups warm whole milk, black pepper and salt
- Mashed potatoes: 2 lb Yukon Golds, 4 tbsp butter, 1/2 cup warm half-and-half, salt
- Green beans: 12 oz fresh, 1 tbsp olive oil, 1 tbsp butter, 1 small garlic clove
Do This
- 1. Brine steaks in buttermilk, egg, hot sauce, salt, and spices for 4–12 hours.
- 2. Boil potatoes in salted water until tender (15–20 minutes); warm milk and melt butter.
- 3. Mix dredge; preheat oven to 200°F and heat 1/2 inch oil to 350°F in a 12-inch skillet.
- 4. Double-dredge: brined steak → flour → back to buttermilk → flour; rest 10 minutes on a rack.
- 5. Shallow-fry 3–4 minutes per side to deep golden; keep warm in 200°F oven.
- 6. Make pan gravy: whisk flour into 3 tbsp drippings 1 minute, then whisk in warm milk; simmer to thicken; season generously with black pepper.
- 7. Mash potatoes with butter and half-and-half; sauté green beans with oil, butter, and garlic. Serve steaks with gravy, mashed potatoes, and green beans.
Why You’ll Love This Recipe
- Classic diner comfort: ultra-crisp, craggy crust with a peppery cream gravy you’ll want on everything.
- Buttermilk brine keeps the cube steak tender and juicy—no dry, tough bites.
- Double-dredge method guarantees a shatteringly crisp coating even under gravy.
- A complete plate: mashed potatoes and garlicky green beans round out the meal.
Grocery List
- Produce: 2 lb Yukon Gold potatoes, 12 oz green beans, 1 small garlic clove, chives (optional), 1 lemon (optional)
- Dairy: 2 cups buttermilk, 1 large egg, 4 tbsp unsalted butter, 1/2 cup half-and-half, 2 cups whole milk
- Pantry: 4 cube steaks (5–6 oz each), all-purpose flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne, baking powder, hot sauce, neutral frying oil, optional beef tallow or shortening
Full Ingredients
Buttermilk Brine
- 4 cube steaks (5–6 oz each), patted dry
- 2 cups cultured buttermilk
- 1 large egg
- 2 teaspoons hot sauce
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Peppery Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon baking powder
For Shallow-Frying
- 1 1/2 to 2 cups neutral oil (canola, vegetable, or peanut), enough for a 1/2-inch depth in skillet
- 2 tablespoons beef tallow or clarified butter (optional, for flavor)
Pepper Cream Gravy
- 3 tablespoons reserved pan drippings (fat only)
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 teaspoon kosher salt, plus more to taste
- 1 to 1 1/2 teaspoons freshly cracked black pepper (to taste)
- Pinch cayenne or white pepper (optional)
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 4 tablespoons unsalted butter
- 1/2 cup half-and-half, warmed
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground white pepper (or black pepper), optional
- 1 tablespoon chopped chives, for garnish (optional)
Skillet Green Beans
- 12 ounces fresh green beans, trimmed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small garlic clove, minced
- 1/4 teaspoon red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- Lemon wedge, to finish (optional)
Step-by-Step Instructions
Step 1: Brine the steaks for tender, juicy results
In a bowl, whisk buttermilk, egg, hot sauce, salt, pepper, garlic powder, and onion powder. Add cube steaks and turn to coat. Cover and refrigerate 4–12 hours (8 hours ideal). Remove from the fridge 20 minutes before cooking so the meat takes the chill off.
Step 2: Start the mashed potatoes
Place potatoes in a pot, cover by 1 inch with cold water, and add 1 tablespoon kosher salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain well. Return to the hot pot over low heat for 1 minute to steam off excess moisture. Mash with butter and warm half-and-half. Season with salt and white pepper. Cover to keep warm.
Step 3: Set up your dredge and heating
In a wide dish, whisk together the peppery dredge ingredients. Set a wire rack over a rimmed sheet pan. Preheat the oven to 200°F for holding the fried steaks. In a 12-inch cast-iron or heavy skillet, heat 1/2 inch oil (add tallow if using) over medium-high heat to 350°F, checking with a thermometer.
Step 4: Double-dredge and rest
Let excess buttermilk drip off a steak, then press into the flour mixture, coating thoroughly. Dip back into the buttermilk, then back into flour, pressing to form a rough, craggy crust. Place on the rack and repeat. Let the coated steaks rest 10–15 minutes; this helps the crust adhere and crisp.
Step 5: Shallow-fry to deep golden
Fry 2 steaks at a time in 350°F oil until deep golden brown and crisp, 3–4 minutes per side, flipping once. The internal temp should reach at least 145°F. Adjust heat to maintain 325–350°F. Transfer finished steaks to the rack and keep warm in the 200°F oven while you fry the remaining steaks.
Step 6: Make the pan-dripping pepper cream gravy
Carefully pour off all but 3 tablespoons of fat from the skillet, leaving the browned bits. Return to medium heat. Sprinkle in the flour and whisk 1 minute. Gradually whisk in warm milk until smooth. Simmer, whisking, until thick and glossy, 3–5 minutes. Season with salt and plenty of cracked black pepper (and a pinch of cayenne or white pepper if you like). Thin with a splash more milk if needed. Keep warm on low.
Step 7: Sauté the green beans
In a separate skillet, heat olive oil and butter over medium-high. Add green beans and sauté 4–6 minutes until crisp-tender with light blistering. Stir in garlic and red pepper flakes; cook 30 seconds. Season with salt and black pepper and finish with a squeeze of lemon if desired.
Step 8: Plate and serve
Plate a mound of mashed potatoes beside each steak. Spoon hot pepper cream gravy over the steak (and a little over the potatoes if you like). Add a serving of green beans. Garnish potatoes with chives. Serve immediately while everything is piping hot and crisp.
Pro Tips
- Rest the coated steaks 10–15 minutes before frying; it hydrates the flour and locks in a rugged, ultra-crisp crust.
- Use coarsely ground black pepper in both the dredge and the gravy for that signature steakhouse bite.
- Keep oil at 325–350°F. Too cool = greasy crust; too hot = burnt crust before the interior is done.
- Warm the milk for gravy to prevent lumps and speed up thickening.
- Hold finished steaks on a wire rack in a low oven—never stack them—so steam doesn’t soften the crust.
Variations
- Spicy Kick: Add 1 teaspoon cayenne to the dredge and a pinch to the gravy. Drizzle with hot sauce at the table.
- Chicken-Fried Chicken: Swap cube steak for 4 pounded chicken cutlets (1/2-inch thick). Fry to 165°F, 3–4 minutes per side.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend and replace cornstarch with potato starch in the dredge.
Storage & Make-Ahead
Brine steaks up to 24 hours ahead. Mix the dry dredge up to 2 days in advance. Refrigerate leftover cooked steaks up to 3 days; re-crisp on a wire rack at 375°F for 10–12 minutes. Gravy keeps 3 days refrigerated; reheat gently with a splash of milk. Mashed potatoes hold well in a covered, heatproof bowl over a simmering water bath for up to 1 hour; stir in a little warm half-and-half to refresh. Green beans are best fresh but can be reheated in a hot skillet with a dab of butter.
Nutrition (per serving)
Approx. 1,180 calories; 43g protein; 96g carbohydrate; 62g fat; 8g fiber; 1,450mg sodium. Values are estimates and will vary with oil absorption and seasoning.
