Ingredients:

  • 4 boneless cube steaks, 5 oz each
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups turkey stock

Instructions:

  1. Use a meat mallet to pound the cube steaks to an even 1/2 inch thickness. Season both sides generously with salt and pepper.
  2. Whisk buttermilk and hot sauce in one bowl. In a separate shallow dish, combine flour, cornstarch, smoked paprika, garlic powder, and cayenne pepper. Dip each steak into the buttermilk, let excess drip off, and press firmly into the flour mixture until fully coated.
  3. Heat oil in a cast-iron skillet to 350°F (175°C). Fry steaks for 3-4 minutes per side until the crust is deep gold and the meat is firm. Remove and place on a wire cooling rack.
  4. Drain most of the oil from the pan, leaving 3 tbsp. Whisk in 3 tbsp flour over medium heat for 2 minutes. Slowly pour in the turkey stock, whisking constantly until the gravy thickens into a smooth consistency.