Weekend Steak and Eggs: Cube Steak with Gravy and Scrambled Eggs

It's been a few weeks since we've had a weekend steak and eggs breakfast. I went all out on this one and included homemade buttermilk biscuits, gravy, and fried green tomatoes!

The steak portion of our meal is cube steak that has been lightly coated in a seasoned flour.  The biscuit recipe is located here.  

1 lb. cube steak
1 1/2 cups of self-rising flour (more or less)
salt
ground black pepper
1/4 cup vegetable oil

Mix flour with salt and pepper and put in a shallow dish. Lightly coat the steaks with the flour mixture and set aside. 

In a large skillet, add the vegetable oil and heat over medium-high heat. When a drop of flour sizzles, carefully add the steaks to the skillet. Lower heat to medium and cook 4 - 5 minutes on each side. Watch carefully; you may need to turn the steaks over before the 4 minutes if your stove cooks "hot."  Lower heat as needed. When steaks are cooked through, remove from skillet and place on a plate while you make the gravy.

Now for the gravy!

3 - 4 T. of the reserved oil and browned bits from cooking the steak.

1/4 cup self-rising flour

2 cups whole milk (if you're used to drinking 1% or skim milk you're probably not eating cube steak and gravy and biscuits for breakfast)

black pepper

Set heat to low with the reserved oil in the large skillet you cooked the cube steak.

Add flour and whisk to combine. Add 6 - 8 grinds of black pepper.

Stir until the flour is about the color of peanut butter. At this point, add 1 cup of the milk and increase heat to medium high. Stirring constantly, bring to a gentle boil.

Continue stirring constantly and add milk by quarter or half cups until gravy has thickened considerably. Taste and add salt if you need it and additional pepper if you want more of a kick.