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, flips two more minutes. It's done in five minutes. I can't believe I had a fried cube steak on here. Today we're making cubes today. I'm just making two. One of y'all wanted to know how I made my cubes today, 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 like, why don't you flip it over because I put enough on one side that it's going to 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 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 might pour just like this and they tenderize it just like a cube steak. So you're going to beat up an egg and a poplite. I use poplites all the time to season and bread things. They're wonderful. So you're going to beat a couple eggs up. I couldn't have gotten by with ones because I don't have a lot of cube steak. But my recipe calls 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 Tender Us Pork or something like that. You would use it just like you would for a cube steak. It's the same thing. Except one is beef and one is poor, but they're made the same way. You're going to put in a flour in this to bread them 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. 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 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 bread crumbs. But now we grew up eating cube steak this way and you probably did too. So we're just going to leave that sit in there. We're going to 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 going to want your oil pretty hot so that it gets a nice pretty color. And it needs to get done pretty quick. You need to fry the amount of time I'm telling you to because if you do it will be delicious. It will 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 going to put oil in the skillet. It's on a medium heat. I use a good bit of oil. 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 going to set that in the skillet. But once that thing starts sits in there it starts dancing around a little bit. We're going to 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. You can always clean up while you're waiting on something like the skillet getting hot enough. So don't just sit there and be bored. Do something different. That way when it's time to eat supper you won't have as much to do. Okay it's hot. Good and hot. So we're going to drop it in. Okay, let's go under that one. Alright set the timer for three minutes. Now you can keep this and make gravy out of it but since it had meat in it you've 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 you're dripping for done. I'm just saying that you can do that otherwise this cart because the raw meat has been in it. It's about to go off so I'm going to turn it off and we're going to flip these. I don't have my tongues dirty so I'm going to use my bleeding fork to split these and just stick it in the edge of it and flip it over. And now we're going to cook them for a couple of more minutes on this side. And I did put up the heat just a hand with the other side. Now on this side you can tell that they look like they're going to get browner already because I turned the oil up. You can see how it's starting to burn. This is saying 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 going to make meat and do a gravy I do not use stainless steel. I use my cast iron. So keep that in mind as well because if it were in a cast iron pot, come around and film this front side. It would not be doing that. So that will make your gravy taste like it's burnt. We're going to get these out in two minutes. Turn our timer off. And there's our fried steak. Let's see what we got inside. We're going to get some peas. Alright, I got a little bit of better right here. I'm going to slice my piece of cornbread. Put it on plate. I'll slice it half. Oops. 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 the y'all around the United States and 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. Only inside. Don't turn up your heat so much or go burn it up. There's a fine line there kind of. Delicious. Weber steak and chop is better than the other brands that have the steak and chop top stuff. Y'all should try. It's really good. And no, they don't pay me to say that. I don't get paid by nobody to say anything. It's set for myself. Y'all know I'm going to tell you what I think. I hope y'all've enjoyed colored valley cooks today. Where we taught you how to make plain oak cube steak. I can't believe I had a 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 it 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 mom did.