Ingredients

• 1 1/2 cups buttermilk

• 2 large eggs

• 2 teaspoons salt, divided

• 4 teaspoons freshly ground black pepper, divided

• 4 (6-ounce) cube steaks

• 2 cups flour

• 1 teaspoon onion powder

• 1 teaspoon sweet paprika

• 1/2 cup canola oil

• 1 tablespoon unsalted butter

• 1 1/2 cups beef broth

• 2 teaspoons hot sauce

Description

1. Whisk the buttermilk, eggs, 1 teaspoon of the salt, and 1 teaspoon of the pepper in a large bowl. Add the cubed steaks to the bowl and cover the bowl and refrigerate for at least one hour but up to overnight. Make sure to submerge the steaks in the buttermilk mixture. 
2. Whisk together the flour, remaining salt, pepper, onion powder, and paprika in a shallow dish. Set aside 2 tablespoons of the seasoned flour for the gravy. 
3. Remove 1 steak from the buttermilk mixture and dredge it in the flour mixture, coating both sides. Place the steak back into the buttermilk mixture, coating both sides. Then place the steak back into the flour mixture, coating once more. Repeat with the remaining steaks.
4. Place the steaks on top of a cooling rack over a sheet pan and refrigerate for 30 minutes.