Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.



Ingredient Checklist


Instructions Checklist
  • Place steaks on a clean work surface and pound both sides to 1/4-inch thickness with the tenderizing side of a meat mallet. Season steaks with 1 teaspoon salt and 1/4 teaspoon pepper.

  • Combine 1 cup flour and cayenne pepper in a wide, shallow dredging bowl and pour buttermilk into another dredging bowl. Coat steaks in flour, then buttermilk, and again in the flour. Transfer to a baking sheet lined with a cooling rack and let stand 20 minutes.

  • Pour oil to 1/8-inch depth into a large cast-iron skillet and heat over medium-high heat. When oil shimmers, fry the steaks in two batches, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.

  • Carefully pour all but 2 tablespoons of fat from skillet and return skillet to heat. Whisk in remaining 3 tablespoons flour, cooking until bubbly and golden, 1 minute. Whisk in milk and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil, whisking constantly, until gravy thickens slightly, 1 minute. Transfer to a gravy boat or small pitcher and serve immediately poured over steaks.

Reviews (3)

22 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
Rating: 5 stars
This is a very good recipe and not one you can have very often but oh...when you do it is memorable! I agree, it is delicious left over in a sandwich or with biscuits for breakfast the next morning.
Rating: Unrated
I fixed this for my husband who had had a gruelling day on the ranch. I served it with some oven roasted veggies and new potatoes. I swear he looked like he had died and gone to heaven when I put that plate in front of him. He is still raving about how delicious it was. Definitely the chicken fried steak is not low cal, but it makes up for all its sins by being good even as left overs in a sandwich the next day.