- 3 lbs minute steak or cube steak
- 1 1/2 cups whole milk, plus up to 2 cups for gravy
- 2 whole large eggs
- 3 cups all-purpose flour
- Seasoned salt
- 1/4 tsp cayenne
- Lots of black pepper
- Canola oil, for frying
- Salt and pepper, for both meat and gravy
- Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
- Work one piece of meat at a time. Season both sides with salt and pepper, then dip the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn the coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. (So wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
- Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
- Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
- Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
- Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.