Choose tenderized cube steak for the perfect texture.

Season generously with salt, pepper, and spices.

Double-dip in seasoned flour and buttermilk for a crispy crust.

Use a cast-iron skillet for even heat distribution.

Fry in hot oil, maintaining a steady temperature.

Let the steak rest on a wire rack to stay crisp.

Make creamy, peppery gravy from pan drippings.

Pair with classic sides like mashed potatoes or biscuits.

Practice patience for a golden, restaurant-quality finish.