Description
Cube steaks soak in spiced buttermilk then get double-dredged in seasoned flour with cayenne and paprika for a crispy crust. Pan-fried to golden perfection and topped with a spicy white gravy featuring hot sauce and Creole seasoning. The tangy heat balances the rich beef for a bold Louisiana twist on the classic.
Cultural Background
Country fried steak, also known as chicken fried steak, originated in the American South, particularly Texas and Oklahoma in the 19th century, as a way to tenderize tough cuts of beef by pounding and frying them like chicken. It draws from German and Austrian immigrant influences combined with Southern frying techniques. The Cajun variation incorporates Louisiana Creole and Cajun seasonings like cayenne, paprika, and hot sauce, reflecting the bold flavors of Acadiana and New Orleans cooking traditions.
Recipe Info
PREP TIME: 30 minutes plus 2 hours marinating
COOK TIME: 45 minutes
TOTAL TIME: 3 hours 15 minutes
SERVINGS: 8
DIFFICULTY: Medium
Ingredients
- 8 cube steaks (about 4-6 ounces each, total 2.5-3 pounds)
- 3 cups buttermilk
- 3 tablespoons hot sauce (such as Louisiana or Tabasco)
- 2 tablespoons Creole seasoning, divided
- 1 tablespoon garlic powder, divided
- 1 tablespoon onion powder, divided
- 2 teaspoons cayenne pepper, divided
- 2 teaspoons paprika, divided
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- Vegetable or peanut oil, for frying (about 1/2 inch depth in skillet)
- 1/4 cup reserved pan drippings or neutral oil
- 1/4 cup all-purpose flour (for gravy)
- 3 cups whole milk
- 1 teaspoon hot sauce (additional for gravy)
- 1 teaspoon Creole seasoning (additional for gravy)
Instructions
- In a large bowl, whisk together the buttermilk, 3 tablespoons hot sauce, 1 tablespoon Creole seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Add the cube steaks, ensuring they are fully submerged. Cover and refrigerate for 2 hours to marinate and tenderize.
- In a shallow dish, combine the 3 cups flour, cornstarch, baking powder, remaining 1 tablespoon Creole seasoning, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1 teaspoon cayenne, remaining 1 teaspoon paprika, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Mix well.
- Remove steaks from the buttermilk marinade, allowing excess to drip off. Dredge each steak in the seasoned flour mixture, pressing to adhere. Dip back into the buttermilk marinade, then dredge a second time in the flour for a thick, crispy coating. Place on a wire rack and let rest 10-15 minutes.
- Heat 1/2 inch of oil in a large cast-iron or heavy skillet over medium-high heat to 350-375°F. Fry steaks in batches (do not overcrowd) for 3-4 minutes per side until golden brown and crispy, with an internal temperature of 165°F. Drain on a wire rack set over a baking sheet. Keep warm in a 200°F oven if needed.
- Pour off all but 1/4 cup of the pan drippings. Reduce heat to medium. Whisk in 1/4 cup flour and cook for 2-3 minutes until lightly golden (peanut butter color). Gradually whisk in the milk, additional 1 teaspoon hot sauce, and additional 1 teaspoon Creole seasoning. Simmer, whisking constantly, for 4-6 minutes until thickened to coat the back of a spoon. Season with salt and pepper to taste.
- Serve steaks immediately topped with generous spoonfuls of the spicy white gravy.
Tips
- Pound steaks lightly between plastic wrap if they are not uniformly thin for even cooking and tenderness.
- Maintain oil temperature between 350-375°F; too low causes sogginess, too high burns the coating before cooking through.
- Substitute Creole seasoning with a mix of equal parts paprika, garlic powder, onion powder, salt, black pepper, cayenne, and dried oregano if unavailable.
Nutrition
Calories: 920
Protein: 42g
Carbs: 68g
Fat: 52g
Tags
2+ hours, slow cooking is fine