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I apologize, as this was not cooked on the Egg. But it is one of those Southern favorites where you never want your plate to end. :)
For cubed steak (which is usually Cubed Venison Steak in my house), I like to sprinkle on some beef rub, dip it in an egg wash, dredge it in seasoned flour, and then pan fry it in some canola oil. For the gravy, I pour out most of the oil from frying the steak and add in a roux of butter and flour. Cook the flour for a little bit, then add in water, beef stock granules, heavy cream and cracked pepper. Cook and whisk the gravy until it thickens. For the grits, I usually take the easy way out and use the quick 5 minute grits. I start by bringing 1 cup of heavy cream and 2 cups of chicken stock to a boil....then I whisk in 1 cup of the grits. Reduce heat to medium low and when it's almost done, stir in about 1/4 cup of Cream Cheese. Makes for an incredibly rich, smooth and delicious pot of grits.
Don't get much better than that. :)