 and there's our fried steak. Sweet tea and cornbread. That's a Georgia way to eat. Nice and crusty on the outside. Done on the inside. It pretty much goes in the skillet for three minutes. Flipped two more minutes. It's done in five minutes. I can't believe I had fried cube steak on here. Today, we were making cube steak. Making two. One of y'all wanted to know how I made my cube steak, so I'm about to show you. The first thing I do is I take salt and pepper and I sprinkle it good and I don't flip it over. A lot of people are like, why don't you flip it over? Because I put enough on one side that it's gonna be delicious without me flipping it over. So put plenty of salt and pepper on it. Then I use Weber steak and chop and this is put, it's in a different container, but you can buy it. It's a store Weber steak and chop. It's my favorite for chops. I use the same recipe for my pork tenderloin that's been mechanically tenderized as well. So they make pork just like this and they tenderize it just like a cube steak. So you're gonna beat up an egg and a pie plate. I use pie plates all the time to season and bread things. They're wonderful. So you're gonna beat a couple eggs up. Now I could have gotten by with one since I don't have a lot of cube steak, but my recipe costs for two, so I'm making it like my recipe. The recipe that you go by is actually the recipe in my first cookbook and it's called Fried Pork Tenderloin or Fried Tenderized Pork or something like that. You would use it just like you would for cube steak. It's the same thing except one is beef and one is pork, but they're made the same way. You're gonna put enough flour in this bread. I'm good and you can even use the flour that you use to bread them to make gravy if you want to make gravy for supper. So save it. So you just take your steak, you dip it in the egg, you let it drip off a little and then you dredge it in your flour. You don't dredge it. You actually put it in the flour and press the flour into it so that it has a really nice coating. Now this is just how I make my cube steak. I have a recipe if you want to make like what they call chicken fried steak. It actually has like breading on it like breadcrumbs, but now we grew up eating cube steak this way and you probably did too. So we're just gonna leave that sitting there. We're gonna put it in our skillet and fry this up. Now when you fry this, you will only because it's thin. You will fry one side for three minutes, flip it, fry the other side for two minutes. So you're gonna want your oil pretty hot so that it gets a nice pretty color, okay? And it needs to get done pretty quick. You need to fry it the amount of time I'm telling you to because if you do it'll be delicious, it'll be tender, it won't be greasy. It pretty much goes in the skillet for three minutes, flips, two more minutes. It's done in five minutes. Alright, we're gonna put oil in it. It's on a medium heat. I use a good bit of oil y'all. I do. You can use it in your gravy, whatever you want to do with it when you're done. It's up to you but I do use a lot. Alright, this is cube steak so I can just pull a little piece off of it pretty easy. So we're just gonna sit that in the skillet. Once that thing starts, sits in there, it starts dancing around a little bit, we gonna know it's hot enough and that's when we can drop our two pieces of cube steak. So just remember that you do not want to put your cube steak in your oil if it's not hot. On something like the skillet getting hot enough. Don't just sit there and be bored. Do something different. Wait, when it's time to eat supper you won't have as much to do. Gonna drop it in. Alright, set the timer three minutes. Now you can heat this and make gravy out of it but since it had meat in it, you got to use it within a couple of hours or you have to throw it out. So that's just up to you. If you want to just use this flour for supper and make a gravy once your drippings are done on your steak, then you can do that. Otherwise discard it because raw meat has been in it. It's about to go off so I'm gonna turn it off and we're gonna flip these. I don't have my tongue dirty so I'm gonna use my blending fork to flip these and just stick it in the edge of it and flip it over. And now we're gonna cook them for a couple more minutes on this side. And I did turn up the heat just a hand to do the other side. Now on this side you can tell that they look like they're gonna get browner already because I turned the oil up. You can see how it's starting to burn this is how stainless steel does. It starts to want to burn the flour on the edge of the pan. I don't normally make gravy in stainless steel. If I'm gonna make meat and do a gravy, I do not use stainless steel. I use my cast iron, okay? But keep that in mind as well because if it were in a cast iron pot, come around here and show them this burnt side, it would not be doing that. It would not do so. That will make your gravy taste like it's burnt. I'm gonna get these out in two minutes. Turn our timer off and there's our five steak. We're gonna get some peas or I got a little bit of butter right here. I'm gonna slice me a piece of cornbread. Put it on the plate. Slice it in half. Get some butter on it. That'll be a good piece of cornbread. Yummy! Sweet team cornbread. That's a Georgia way to eat. But I know all y'all around the United States in the world like to eat southern food and y'all eat stuff like this. Now watch this and listen to how crunchy it is. Nice and crusty on the outside, done on the inside. Don't turn up your heat so much you're gonna burn it up. There's a fine line there kind of. Delicious. Whatever steak and chop is better than the other brands that have the steak and chop type stuff. Y'all should try it. It's really good. And no, they don't pay me to say that. I don't get paid by nobody to say anything. Except for myself. Y'all know I'm gonna tell you what I think. Hope y'all have enjoyed Colored Valley Cooks today where we taught you how to make Plano Cube Steak. I can't believe I hadn't fried cube steak on here. But most of the time I do fry the pork tenderloin that's tenderized. Most people can't get that but at angles where we live they have this tenderized meat and pork and beef. It is delicious. Y'all have a wonderful day and go cook like mama did.