1.5 pounds Cube Steak
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
3 teaspoons Ground Black Pepper, Or To Taste
2 teaspoons Onion Powder
Salt, For Seasoning Meat
1 cup Canola Oil (more If Needed)
1 Tablespoons Butter
4 Tablespoons Flour
4 Cups Hot Water
Heat oil in a large saucepan over medium heat. Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in mixture. Flip when sides are deep golden brown and cook about 5-6 minute on the other side.
Remove to a paper towel-lined plate.
Make the gravy by adding the 4 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. *Wooden spoons and cast iron skillets are must haves when cooking* Season with salt and pepper. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low. Cover the pan, and let simmer for 30 minutes.
Serve over buttered rice. I usually just make a large pot of rice at the beginning of the week an use it in multiple meals.