Saveur

Photo: Andre Baranowski

2 cups plus 3 tbsp. flour
2 tsp. paprika
Freshly ground black pepper and
   kosher salt, to taste
1 cup buttermilk
1 tsp. Tabasco, plus more to taste
1 egg
4  4–6-oz. cube steaks, pounded to
   1⁄4" thickness
Canola oil, for frying
3 tbsp. unsalted butter
2 cups milk

1. Heat oven to 200˚; put a baking sheet fitted with a rack inside. In a shallow dish, whisk together 2 cups flour, paprika, pepper, and salt. In another dish, whisk together buttermilk, 1 tsp. Tabasco, and egg. Season steaks with salt and pepper. Working with one steak at a time, dredge in flour mixture, then egg mixture, and again in flour; shake off excess. Transfer to plate.

2. Pour oil into a 12" cast-iron skillet to a depth of 1⁄2"; heat over medium-high heat until a deep-fry thermometer reads 320˚. Working in 2 batches, fry steaks, flipping once, until golden brown, 6–8 minutes. Place steaks on rack in oven to keep warm.

3. Melt butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until golden, 1–2 minutes. Whisk in milk; cook, whisking, until thick. Season with Tabasco and salt and pepper. Serve steaks with gravy.

SERVES 4

This article was first published in Saveur in Issue #121