This crunchy, savory treat is pretty easy to make—even easier if you cheat and use canned gravy or powdered country gravy mix. No buttermilk? It's easy to change regular milk into buttermilk—just ask Google. It is a little time-consuming, but well worth it for an occasional treat. Serve with mashed potatoes (with gravy!) and your favorite vegetables.

From MarketGrow.

 Ingredients:

4 cube steaks (about 1/2 inch thick)

1 1/2 cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional)

Salt and pepper to taste

2 large eggs

1/2 cup buttermilk

1/4 cup vegetable oil (for frying)

2 Tablespoons butter (optional, for extra flavor)

 For the gravy:

2 Tablespoons all-purpose flour

2 cups whole milk

Salt and pepper to taste

 Instructions:

• In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

• In another shallow dish, whisk the eggs and buttermilk until well combined.

• Dip each cube steak into the flour mixture, shaking off excess, then into the egg mixture, and finally back into the flour mixture. Make sure each steak is fully coated.

• Heat the vegetable oil (and butter if using) in a large skillet over medium heat. Once hot, add the coated steaks in batches, frying for 3-4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

• To make the gravy, remove excess oil from the skillet, leaving about 2 tablespoons of the drippings. Add 2 tablespoons of flour to the skillet and whisk until the roux is golden.

• Slowly whisk in the milk, stirring constantly, and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

• Serve the country fried steak with a generous drizzle of gravy on top.