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Country-style steak pounded thin, breaded, and pan-fried with cream gravy is a hearty Southern family supper. This protein-rich comfort food is budget-friendly and deeply satisfying.
Pound the cube steak to an even 1/4-inch thickness for tenderness and season both sides with 1 tsp salt and 1/2 tsp pepper.
In a shallow bowl, combine all-purpose flour with remaining salt, pepper, onion powder, and garlic powder. In a separate bowl, whisk together buttermilk and eggs.
Dredge each steak first in the seasoned flour, then in the egg mixture, and once more in flour for a thick, crispy coating. Gently shake off any excess.
In a large heavy skillet, heat vegetable oil over medium heat until shimmering but not smoking. Pan-fry the steaks in batches, 3–4 minutes per side, until golden brown and crisp. Transfer to a wire rack set over a baking sheet.
Pour off all but 2 tbsp of oil from the skillet. Lower heat to medium-low, whisk in 2 tbsp of the reserved flour and cook for 1–2 minutes. Gradually pour in the milk, whisking constantly, and simmer until thick and smooth for 3–4 minutes to create the cream gravy.
Serve the fried steaks hot, topped with the cream gravy.
