Country-Fried Cube Steak with Pepper Cream Gravy

Make classic, stick-to-your-ribs comfort food with premium Round/Cube Steak from A&K Land & Cattle. This country-fried (a.k.a. chicken-fried) cube steak is crispy on the outside, tender inside, and finished with a silky, peppery cream gravy. It’s an easy weeknight recipe that showcases our 14-day dry-aged, farm-raised Sim-Angus beef.

Why this recipe works

• Tender, thin-cut cube steak fries fast and stays juicy

• Double-dredge + butter-cracker crumbs = extra-crunchy coating

• Simple, no-fuss cream gravy you can make while the steaks rest

• Pantry staples and a countertop fryer or Dutch oven

Ingredients

Beef

• 4 A&K Land & Cattle Beef Cubed Steaks, 1/4 inch thick (about 1-1/2 pounds)

Gravy

• 2 tablespoons butter

• 1/4 cup all-purpose flour

• 3 cups whole milk

• 1 to 2 teaspoons cracked black pepper

• 1/4 teaspoon seasoning salt

Breading & Frying

• 1-1/2 cups all-purpose flour, divided

• 1 teaspoon seasoning salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon paprika

• 1/4 scant teaspoon cayenne pepper

• 3/4 cup whole milk

• 1 egg

• 1/2 cup butter-cracker crumbs

• Neutral frying oil (see Cooking section)

• Mashed potatoes or a fried egg for serving (optional)

Step-by-step instructions

Make the gravy

1. Melt 2 tablespoons butter in a medium saucepan over medium heat.

2. Whisk in 1/4 cup flour; cook, stirring, 4 minutes.

3. Slowly whisk in 3 cups milk; bring just to a boil, whisking constantly.

4. Reduce heat; simmer 2 to 3 minutes until slightly thickened.

5. Season with 1 to 2 teaspoons cracked black pepper and 1/4 teaspoon seasoning salt.

6. Cook 1 to 2 minutes more, whisking, until smooth and spoon-coating thick. Keep warm.                                                                                                                            Cook’s Tip: If gravy gets too thick, whisk in a splash of warm milk.

Bread the steaks

1. In a shallow dish, combine 1 cup flour, 1 teaspoon seasoning salt, 1 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 scant teaspoon cayenne. Remove 1/2 cup of this seasoned flour and set aside.

2. In a second dish, whisk 3/4 cup milk and 1 egg.

3. In a third dish, mix the reserved 1/2 cup seasoned flour with 1/2 cup butter-cracker crumbs.

4. Season cube steaks with a little salt and pepper. Dip each steak in the seasoned flour, then the milk-egg, then the flour-cracker mixture, coating both sides well.
   Cook’s Tip: If needed, lightly pound steaks between plastic wrap to ensure an even 1/4-inch thickness.

Fry the steaks

Option A: Countertop fryer

1. Heat fryer to 350°F.

2. Fry steaks 2 to 3 minutes until golden and the internal temperature reaches 165°F.

3. Drain on paper towels; season lightly with salt while hot. Keep warm between batches.

Option B: Dutch oven on the stove

1. Heat 1-1/2 inches of vegetable oil in a heavy Dutch oven to 350°F.

2. Fry 2 to 3 minutes, turning as needed, until golden brown and 165°F internally.

3. Drain on paper towels and keep warm.

Serve

Spoon the warm pepper cream gravy over the crispy steaks. Add mashed potatoes (ideal for extra gravy) or top with a fried egg for a hearty breakfast-for-dinner.

Make-ahead, storage, and reheating

• Store leftovers in an airtight container up to 3 days.

• Reheat on a wire rack set over a sheet pan at 375°F for 8 to 10 minutes to re-crisp. Warm gravy gently on the stovetop with a splash of milk.

Air fryer variation (optional)

Lightly mist breaded steaks with oil. Air fry at 400°F for 8 to 10 minutes, flipping halfway, until crisp and the internal temperature reaches 165°F.

Ingredient notes

• A&K Round/Cube Steak: Thin, tenderized steaks are ideal for quick frying and maximum crunch.

• Butter-cracker crumbs: Add buttery flavor and extra craggy texture.

• Pepper gravy: Use freshly cracked pepper for the best bite.

Sourcing A&K Land & Cattle beef

Our Sim-Angus cattle are raised on our family farm and dry-aged for about 14 days for deeper beef flavor. Order online for delivery direct to your door or choose local pickup. We pack frozen to protect quality and ship early in the week to avoid delays. See our How We Ship page for full details.

FAQs

Can I pan-fry instead of deep-fry? Yes. Shallow-fry in 1/4 to 1/2 inch of oil at 350°F; cook 2 to 3 minutes per side.
Can I use Round Steak if cube steak is sold out? Yes—pound to 1/4 inch and proceed.
What if my gravy is lumpy? Take it off heat and whisk vigorously; add a splash of warm milk and whisk until smooth.

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