Tonight’s Supper! Fall edition🍂 Start by seasoning your cube steaks on both sides with your favorite seasonings. For the wet mixture, whisk together roughly 2 cups of milk, 2 eggs, a splash of hot sauce, and your seasonings. For the dry mixture, combine flour with those same seasonings. The seasonings you use on your cube steaks are the same ones you’ll use in both your wet and dry mixtures. I don’t measure everything exactly, so these amounts are just a general guide! Dip each cube steak into the wet mixture, making sure both sides are completely coated. Next, transfer it to the seasoned flour and press the flour firmly into both sides of the steak. Dip it back into the wet mixture a second time, then coat it in the seasoned flour one final time. Press the flour into the meat again, making sure every spot is covered. This double-dipping method helps create that thick, crispy crust! Once the steaks are breaded, place them on a wire rack and let them rest for about 5–10 minutes. While they rest, heat enough oil in a deep skillet to generously cover the bottom. Aim for an oil temperature of around 350°F. If you don’t have a thermometer, the oil should sizzle immediately when you add a small pinch of flour. Carefully place the steaks into the hot oil, working in batches so you don’t overcrowd the skillet. Fry for about 3–5 minutes per side, depending on their thickness. Let the first side cook until the breading is golden brown and set before flipping. Use tongs to carefully turn the steaks so the crust stays intact. Keep the oil temperature steady to prevent the breading from browning too quickly. The steaks are done when the crust is golden brown and crispy and the center reaches 145°F. Transfer the finished steaks to a clean wire rack to drain. Avoid stacking them or covering them with foil, since trapped steam can make the crust soggy. Let them rest for a few minutes before serving #comfortfood #memories #fall #friedsteak #food - @brkxdh