Step 1

Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.

Step 2

Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.

Step 3

Cover and marinate the steaks in the fridge for 1-2 hours, or overnight. (The longer the better.)

Step 4

Combine breading ingredients. Generously coat each steak just before you fry it.

Step 5

Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it’s properly preheated or the breading will fall off.)

Step 6

Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.

Step 7

Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.

Step 8

Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.

Step 9

Transfer the pan drippings into a small heat-proof bowl. Don’t clean the pan.

Step 10

Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.

Step 11

Melt the butter in the same pan over medium heat.

Step 12

Whisk in the flour for 1 minute to cook off the raw flour taste.

Step 13

Add the oil drippings and minced garlic. cook for 1 minute.

Step 14

Add the seasonings, and then the chicken broth in splashes, stirring continuously.

Step 15

Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.

Step 16

Let it simmer and thicken until desired consistency is obtained.