4 cube steaks, 4 to 6 ounces each
2 1/2 teaspoons salt, divided
1 /2 teaspoon black pepper
2 cups flour, plus 2 tablespoons
1/2 cup cornmeal
1/2 teaspoon baking powder
6 cups milk, divided
2 eggs
1 cup vegetable oil
2 tablespoons butter
Preheat the oven to 200 degrees Fahrenheit, and place a wire rack over a baking sheet.
Generously salt and pepper both sides of each cube steak.
Place 2 cups of flour, cornmeal, baking powder, and 1 teaspoon of salt into a large bowl.
In another large bowl combine 4 cups of milk with the eggs. Beat well.
One by one, coat the steak in the flour, shaking off the excess. Place the steak into the bowl of milk and eggs, and then back into the flour mixture.
Press the flour mixture into the steak, shaking off excess once again. Transfer to a plate and repeat with the remaining cube steaks.
When all steaks have been breaded, heat vegetable oil in a large wide-rimmed cast iron skillet. There should not be so much oil that it completely covers the steaks.
Working in batches, place the steaks into the hot oil. Fry on one side for five minutes, and then flip and fry it for another five minutes.
When steaks are finished cooking, place on wire rack over the baking sheet and keep in preheated oven to keep warm. Continue with other steaks, also placing them in the oven to keep warm when they are done.
In a saucepan, melt 2 tablespoons of butter. When melted, whisk in 2 tablespoons of all-purpose flour, and cook for two minutes.
Slowly whisk in remaining 2 cups of milk. Season with 1/2 teaspoon of salt.
Remove the steaks from the oven, and serve them with gravy on the side.