Crispy, golden-brown breading, tender G5 Wagyu Cube Steak, and a creamy homemade country gravy make this the ultimate comfort-food dinner. Serve it alongside mashed potatoes, rice, or your favorite Southern sides for a hearty meal the whole family will love.

Ingredients for Cube Steak 

• 2 lbs. G5 Wagyu Tenderized Cutlets (Cube Steak) (4 - 8oz cube steaks) 
• 1 Large Egg 
• 1 1/2 cups of milk 
• 2 1/2 cups all purpose flour - divided (1 cup & 1 1/2 cups) 
• 1 tsp. Black Pepper
• 1 tsp. Salt 
• 1/2 tsp. - 1 tsp. Paprika 
• 1 1/2 - 2 cups of G5 Wagyu Cooking Tallow or preferred cooking oil
• Optional: 2 cloves of minced garlic, 1 tbsp. Hot sauce and/or 1/4 tsp. Cayenne 
  

Ingredients for Gravy 

• 1/4 cup all purpose flour 
• 3-4 cups milk 
• Salt and pepper to taste 

Directions for Cube Steak

1. Create your Dredging Station

Put flour, milk and seasoned flour in 3 different shallow bowls. 

• Bowl 1 put 1 Cup Flour
• Bowl 2 mix 1 egg and 1.5 cup milk (optional :add 1 tbsp hot sauce and 2 cloves minced garlic to this mixture) 
• Bowl 3 mix 1.5 cup flour, 1 tsp pepper, 1 tsp, salt and ½-1 tsp paprika (optional : add 1/4 tsp cayenne).

2. Prep Your Cube Steaks

Prep cube steaks (optional cut the 8 oz steaks in half and into 4 oz steaks). Pat dry and lightly season with salt and pepper.

3. Prepare your oil

Heat oil and/or tallow in a cast iron or somewhat deep skillet so there is ½ inch oil and tallow mix in the skillet (enough to fry the cube steaks, you may need more or less oil/tallow). Heat to about 325 degrees or when it sizzles when you drop a pinch of flour in.

4. Dredge Your Cube Steaks

While the oil is heating up, dredge each steak in the flour only; shake off excess. Dip dredged steak in the egg/milk mixture, drip and then dredge it in the seasoned flour. Place breaded steaks on a rack on plate before frying. Repeat with remaining steaks.

5. Fry Your Cube Steaks

Fry Steaks until golden brown (2-3 minutes per side). You will more than likely need to fry in batches. After both sides are nice and golden brown, remove them and place on a plate with a paper towel to drain a bit. Cover to keep warm and continue frying.

Directions for Gravy 

1. Drain all but ¼ cup of liquid and as much remnants as possible. Return the skillet with remnants and heat oil to med-low heat. 

2. Add ¼ cup flour in oil, scrape up brown bits, stir until flour is combined fully with oil. 

3. Stir in 3-4 cups milk, increase heat to medium and bring to simmer. Cook until thick, stirring often; approximately 6 minutes. 

4. Season with salt and pepper to taste 

Our favorite way to serve : Serve with mashed potatoes or rice and enjoy! ·