4 (8 oz. each) cube steaks
1 tsp. onion powder
½ tbsp. salt
1 tsp. paprika
1 tsp. black pepper
1 cup vegetable oil
2 large eggs
3 tbsp. butter
2 ¾ cups whole milk, divided
3 tbsp. gluten-free all-purpose flour (no XG)
1 ½ cups gluten-free all-purpose flour
½ cup heavy cream
1 tsp. garlic powder
Preheat oven to 225 degrees.
Place one piece of steak on a cutting board, cover with plastic wrap and pound the steak evenly to ¼ inch thick using a meat mallet, season with salt and pepper on both sides.
In a wide, shallow dish, combine eggs and 1 cup milk, whisk together well and set aside.
In another shallow dish, combine 1 ½ cups flour, garlic powder, onion powder, and paprika, whisk together well. Dredge steak in flour mixture, then dip into egg mixture. Return to flour mixture again and coat well, set aside while repeating process for each steak.
Heat vegetable oil in a large skillet over medium heat.
When oil is hot, fry the steaks two at a time for 3 minutes on each side until golden brown and internal temperature reaches 155-165 degrees.
Transfer steaks to a baking sheet lined with paper towels. When all steaks are finished frying, transfer to oven to keep warm while preparing the gravy. Discard hot oil from frying pan but leave any browned bits.
Melt butter on medium heat, add 3 tbsp. flour and whisk to incorporate. Cook for 2-3 minutes, add heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly for 5-7 minutes or until thickened.
Season with salt and pepper, smother steaks with gravy when ready to serve.