Classic Cube Steak with Gravy, Peas, and Mashed Potatoes

Wash, peel, and chop the 2 large russet potatoes into 1-inch cubes. Place them in a medium pot, cover with cold water, add 1 tsp salt, and bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes until fork-tender.

While the potatoes are boiling, prepare the steak dredge. In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Reserve 2 tbsp of this seasoned flour mixture in a small bowl for the gravy later.

Pat the 2 raw cube steaks dry with paper towels. Dredge both sides of the steaks in the remaining seasoned flour in the shallow dish, pressing firmly so the flour adheres to the meat.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the dredged cube steaks and sear for 3 minutes on each side until a deep, golden-brown crust forms. Remove the steaks from the skillet and place them on a plate; tent loosely with foil to keep warm.

Reduce the skillet heat to medium. Add 2 tbsp unsalted butter to the pan drippings. Once melted, sprinkle in the reserved 2 tbsp of seasoned flour. Whisk constantly for 2 minutes to cook out the raw flour taste.

Slowly pour 1.5 cups beef broth and 2 tbsp of the whole milk into the skillet, whisking vigorously to break up any lumps. Bring the gravy to a simmer and cook for 4 minutes until thick and smooth. Taste and season with salt and black pepper as desired.

Drain the cooked potatoes and return them to the warm pot. Add 2 tbsp unsalted butter and the remaining 6 tbsp of whole milk (which is the rest of the 1/2 cup). Mash with a potato masher until smooth and creamy, then season with salt and black pepper to taste.

In a small saucepan, combine 1 cup frozen sweet peas, 1 tbsp water, and the remaining 1 tbsp unsalted butter. Cover and cook over medium heat for 3 to 4 minutes until hot and bright green. Season with a pinch of salt.

To serve, divide the mashed potatoes between two plates. Place a seared cube steak alongside the potatoes, then spoon the warm pan gravy generously over both the steak and mashed potatoes. Serve the sweet peas on the side.