I want to preface this recipe by saying it’s fairly simple. However, it’s definitely a recipe you practice on your family a few times first before you entertain with it. This is something that takes some time to get to your taste. My recipe is a starting place. But you may find you need to adjust certain things and make it your own. Recipes aren’t rules!

Ingredients (serves 4)
4 Cubed Steaks
1 Cup Buttermilk
1 Cup Flour
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
Salt and Pepper to taste
Oil of your Choice (I’ve used Canola or Lard the most)

Gravy
1 Cup Buttermilk
1 - 2 Tablespoons of Flour
Salt and Pepper to Taste (Be careful with salt here)
2 Tablespoons Oil and drippings from cooking the steak

Season your steak with Salt and Pepper. Place your Flour, Garlic Powder, and Onion Powder into a shallow dish for dredging. Place your buttermilk in a separate shallow dish.

Heat your oil 1/2 inch deep on Medium Heat in a cast iron pan. You can also use a stainless steel pan, but, cast iron cooks more evenly. I know my oil is hot enough when I drop one drop of water on it and it sputters.

Coat the steak in the Buttermilk and then the Flour mix. You can double dredge if you want a really thick crust but I normally only dredge once. Place in the hot oil and cook 2-3 minutes per side depending on the size of the steak. You can judge when it’s time to flip to the other side by looking at how the crust is forming and starting to look firm.

Remove steak to a rack or a paper towel on a plate to rest and release excess oil while you prepare the gravy.

Gravy
Pour hot oil into heat safe container to cool before disposing. Keep about two tablespoons of oil and drippings in the pan. Use low to medium heat. Slowly add Buttermilk and Flour a little bit at a time whisking constantly as you go along until you get the consistency you prefer. I like my gravy pretty thick but still smooth. Salt and pepper to taste but be very careful with the salt here. Make sure to sample taste. Gravy is very personal. The lower the heat and less drippings the lighter the gravy in color.

Serve with a side of your choice. I personally love making mashed potatoes with this. Check that recipe out here.