Directions

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1. Defrost and cut your TCC Cube Steak into 1/2" strips with scissors. Place into a reusable container or gallon Ziplock bag along with the 2 cups buttermilk, 2 tablespoons of seasoning salt, 1 tbsp of onion powder and 1 tbsp of garlic powder. Mix up and let sit for up to 3 hours. 

2. In a frying pan, add 2 - 3 cups of cooking oil and heat. Or use a deep fat fryer. You want about 2 - 3" of oil deep in the pan. 

3. In a dish approximately 3-4" deep, add your flour and salt and pepper and mix. 

4. Remove strips of the cube steak individually from the container and dredge them in the flour. 

5. Immediately move the drip to the oil and fry for 2-3 minutes on each side. Try to keep the pieces spaced out to allow for the oil to remain as hot as possible. 

6. Remove from oil and place onto a plate with a paper towel on it. Repeat until all strips of beef are cooked. 

7. Serve with mashed potatoes and gravy. 

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1. Once all of the finger steaks are cooked drain the oil from the pan reserving ¼ cup in a heat-proof container.

2. Add the oil back to the pan and heat over medium heat. Add the flour to the oil and whisk together until it forms a roux, and the flour becomes light golden brown. Approximately 2 minutes.

3. Add the milk to the roux and continue to cook and whisk, bringing the gravy to a boil. Add salt and pepper and stir until the gravy is smooth and has thickened to the desired consistency. Approximately 5 - 10 minutes.

4. Serve over mashed potatoes and finger steaks