Chicken-Fried Steak With Cream Gravy

"Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it’s a steak without pretension, or maybe a hamburger with humble aspirations.The term “cube” can be a little murky. It doesn’t refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there. Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak. Featured in: Turning To Cube Steak, And Back To Childhood...."