Think you understand Cube Steak? Think again. #GordonRamsay challenges Nyesha Arrington to give this childhood classic a high-end makeover on #NextLevelKitchen.

From the trick to the perfect crispy breading to the rich, earthy depth of her signature mushroom sauce, Nyesha breaks down the professional strategies needed to turn an economical cut into an elite dish to impress Chef Ramsay. Served together with creamy potatoes and dynamic green beans almondine, this is the definitive guide to Leveling Up your home cooking.

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* Dish *.
For the steak:.
4 x 5 oz cube steaks, pounded to 1/3 inch thickness.
1 1/2 cups buttermilk.
4 teaspoons salt.
1 tablespoon ground black pepper.
1 teaspoon cayenne pepper.

For the dredge:.
1 1/2 cups all-purpose flour.
1 1/2 cups cornstarch.
2 teaspoons baking powder.
2 teaspoons salt.
2 teaspoons ground black pepper.
Canola oil for deep frying.

For the mushroom gravy.
2 tablespoons butter.
1 cup mushrooms, sliced.
3 tablespoons canola oil.
3 tablespoon AP flour.
1 cup beef stock.
1 cup milk.
2 teaspoons soy sauce.
2 sprigs thyme.
1/4 cup whipping cream.

To serve:.
Mashed potatoes (see dish listed below).
Green beans almondine (see recipe below).

Approach:.
– For the steak, whisk the buttermilk, salt, pepper and cayenne together in a big bowl. Submerge the steam in the brine, cover, and refrigerate for at least 1 hour or up to 24 hours.

– Set a wire rack on a rimmed baking sheet. Whisk the flour, cornstarch, baking powder, salt and pepper together in a big bowl. Working with 1 piece of steak at a time, remove steak from brine and transfer to flour mixture. Turn to coat, pressing securely on the finish to adhere. Transfer the steak to the ready wire rack.

– Heat the oil for deep frying to 375 degrees. Fry for 5-6 minutes till golden, then drain.

For the mushroom gravy:.
– Heat the butter in a large frying pan up until lathering, include the mushrooms and fry until golden brown. Eliminate from the pan and set aside.

– Put the oil and butter into the same pan, and cook for 4-5 minutes up until a deep brown colour. Blend in the beef stock, milk, soy sauced and thyme and bring to a simmer. Prepare for 2-3 minutes then stir in the mushrooms and cream. Get rid of the thyme and season to taste.

For the green beans:.
2 tablespoons butter.
1 pound green beans, cut, blanched and refreshed.
1/4 cup flaked almonds.
Juice of half a lemon.
Salt and pepper.

Approach:.
– Heat the butter in a frying pan till foaming, add the green beans and almonds and cook for 3-4 minutes up until the almonds are golden. Include lemon juice, salt and pepper to taste.

For the mashed potatoes:.
2 pounds potatoes, peeled and cut into big chunks.
4 oz cold butter, diced.
1/2 cup whipping cream.

Approach:.
– Put the potatoes into a large pan of salted water, bring to the boil and simmer till tender. Drain pipes and delegate steam dry for 5 minutes. Pass through a ricer or food mill into a clean pan then beat in the butter and half and half. Season to taste with salt just.

Prep list:.
– 1 x marinated steak swap-in (only need 2 marinated steaks and 2 raw for the cook).
– Green beans currently cut and blanched.
– Mashed potatoes completed and warmed in pan, covered with cover.
– All ingredients measured into ramekins/small bowls.

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