4 lbs cube steak, tenderized
4-5 C whole milk
3 C all-purpose flour, divided
3/4 C vegetable oil
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp garlic powder
1 tsp salt
3/4 tsp black pepper
Whisk 2 2/3 C flour with cayenne pepper, paprika, garlic powder, and salt, in a bowl.
Add freshly ground pepper to taste.
Season steak with salt and pepper on both sides. Hammer until 1/8 inch thick. Repeat for all cubes.
Dip each piece into seasoned flour mixture to coat. Shake to remove excess flour. Dip in the milk. Shake off excess.
Dredge in flour once more. Set aside.
Heat vegetable oil in a skillet, over medium heat. Ensure pan is hot enough to fry, by dropping flour onto skillet. Skillet is ready when oil sizzles.
Working in batches, add steak to skillet. Fry until cooked through on both sides. Transfer to a plate or wire rack.
Whisk remaining flour with salt and pepper, in heated skillet, to make gravy.
Slowly pour in 4 C milk while whisking.
Continue whisking for 5-10 minutes, or until gravy is smooth. Add milk or flour as needed, to thin or thicken.
Taste and adjust seasoning, if needed.