A Kirksey family favorite, for sure, these easy-as-can-be steaks are a quick meal when I need something fast and delicious.
This is pretty amazing fried cube steak. If you haven’t purchased it before, it’s a relatively inexpensive way to feed the carnivores you live with. It’s round steak that has been tenderized with a meat mallet. Nice, thin little steaks that cost less than $7.00 for 6 or so steaks where I live.
To start put a cup or so of flour into a pie plate or very shallow dish. Add 1 T. of pepper and 1 tsp. of seasoned salt.
Begin heating up your skillet with the bottom coated with oil. I use refined coconut oil or butter. Or, for flavor, I unashamedly keep a jar of bacon grease in the fridge and live with the “little dab will do ya” mentality, adding a few tablespoons to this recipe.
Heat the skillet to medium-high while you are busy coating your steaks in the flour mixture. Plop the meat into the flour and press the steak until it is thoroughly coated on both sides. The more flour you get to stick, the better so press it into all the little cracks and crevices!
When all your steaks are coated well and the oil is good and hot, carefully put them in the pan a couple at a time.
Now, here’s a very important part. These little guys are thin and cook very quickly-much quicker than you think. They only need to cook around 2-3 minutes on the first side (peek underneath one at two minutes and see if it’s nice and golden brown),
and then about 2-3 minutes on the other side. They still may have a little juice coming out that doesn’t look done, but cut into one and you should see that it’s no longer pink. If you cook much longer you will have very chewy steak and that’s not anyone’s favorite.
Let rest under tented foil for 4-5 minutes and serve with gravy or steak sauce.
To make a milk gravy, add 1/3 c. flour to pan drippings. Whisk in 2 c. milk until heated and thickened. Add salt and pepper to taste.
So, there you go! How fast and easy is that? My kids like this served with steak sauce so make sure you have some handy. You could certainly dress this up with mushrooms and onions or some gravy. The beauty is that it can be this simple and still be this good.
- 2 lbs. cube steak cut into 5-6 steaks
- 1 cup flour
- 1 tsp. seasoned salt
- 1 T. pepper
- Refined coconut oil, butter, or bacon grease
- In a shallow dish combine flour, salt and pepper.
- Dredge each piece of steak until thoroughly coated.
- Heat cast iron skillet to medium high.
- Add your choice of oil and heat.
- To hot oil, add 2-3 steaks (don't overcrowd the pan) and fry for 2-3 minutes or until golden brown.
- Flip and brown the other side for 2-3 minutes or until desired doneness.
- Let rest under tented foil for 4-5 minutes and serve with gravy or steak sauce.
- To make a milk gravy, add ⅓ c. flour to pan drippings. Whisk in 2 c. milk until heated and thickened. Add salt and pepper to taste.