Fried Cube Steak

1. Stage

In a large shallow dish, combine the evaporated milk and buttermilk and whisk them together. In a separate vessel similar in size, mix the flour with the salt, pepper, white pepper, garlic powder, paprika, cumin and cayenne pepper. Dip each piece of cube steak into the milk mixture, then into the seasoned flour, coating well, then repeat this step. (Set aside the remaining milk mixture for Step 3.) Editor’s Tip: Before dredging the cube steak in the dry mixture, drain the excess milk to prevent clumping the flour.

2. Stage

Cover a skillet with a 1/2-inch layer of oil and heat on medium-high. When it reaches 375°F, you can begin shallow frying. Cook only a few cutlets at a time to avoid overcrowding the pan. Fry until the coating turns golden brown and crisp, about three to five minutes per side (depending on the thickness of your meat). Transfer the fried cube steak to a paper towel-lined plate or wire rack to drain any remaining oil. Keep any brown bits left in the pan for the gravy. Editor’s Tip: Keep the fried cube steak warm in an oven heated to 250° (nestling your pieces on a wire rack to keep them crispy) while you cook the remaining cutlets.

3. Stage

Depending on how much oil remains in your pan, drain and reserve only 1/3 cup of drippings (it’s okay if there are a few bits—that’s where all the flavor is!). Create a roux on medium heat by adding flour and whisking until the mixture turns golden brown. Slowly pour in the reserved milk mixture while continuing to whisk. Bring the sauce to a boil. Reduce the heat and pour in the Worcestershire and hot pepper sauce. You’ll know it’s ready to come off the fire once the gravy reaches a slightly thick consistency. Editor’s Tip: One way to test if your gravy is ready is to coat your spoon in the sauce and draw a line down the middle. If that path you created on the utensil remains clear, it’s thick enough to serve.