Cube steak dusted in flour and pan-fried or deep-fried is known by a couple of different names, depending on which part of the United States you are from. Generally, it is known as country- fried steak, although parts of the Deep South know it as chicken-fried steak. In either case, the main components are cube steak, which is round steak that has been tenderized in a machine, plus all-purpose flour and vegetable oil. Seasonings and other additives help make the country-fried steak flavorful and crispy. When cooking country-fried steak for a crowd, it is important to know how many people you will be feeding beforehand so that you will be able to make enough for everyone.
Preheat your oven to 200 degrees Fahrenheit. Place a large, cast-iron skillet on the stove and fill with enough vegetable oil to reach a depth of about one inch. Heat the oil on medium-high heat. Remove the cube steaks from the refrigerator and allow to sit at room temperature for a few minutes.
In a large bowl, add flour and cornstarch, using a 2-to-1 ratio of flour to cornstarch. Add whatever seasoning or spices that you want to the flour, such as salt, ground black pepper, onion powder, thyme, or ground cayenne pepper. Mix well, using a whisk. Pour about one-third of the flour mixture into a smaller bowl.
In a small bowl, mix the eggs and water together with a whisk. Use an even amount of water to eggs. For added richness, use milk instead of water. Once the temperature of the vegetable oil reaches 375 degrees F, begin breading the cube steaks.
Rinse the cube steaks under cool running water. Shake the steaks gently to remove any excess water. Using the standard breading method, coat the steaks in the flour in the smaller bow. Then, coat the steak in the egg mixture, and then coat in the flour in the larger bowl.
Add the coated steak to the skillet and repeat breading additional steaks until the skillet is full without being overcrowded. Fry the steaks on one side for about five minutes, and then turn over using tongs. Fry for another five minutes or until the steaks read 160 degrees F on an instant-read thermometer.
Remove the fried steaks from the oil and drain on paper towel. Place the steaks on a baking sheet lined with a silicone mat or parchment paper. Place in the oven to keep the steaks warm. Continue cooking the remaining cube steaks until you have fried enough for your guests, including enough for second helpings. Remove the steaks from the oven and serve.