5 russet potatoes
5 ears of yellow corn
5 cube steaks (about 2 pounds)
1 tsp. salt
1 tsp. black pepper
1 1/2 cups flour
2 Tbsp. butter
1/4 cup diced onion
Preheat oven to 450 degrees. Pierce each potato with a fork 4-5 times and wrap in aluminum foil. Bake potatoes for 45 minutes until done all the way through. Pierce with a sharp knife to test for doneness.
When potatoes have been roasting for 30 minutes, bring 4 quarts of water to a boil in a large saucepan over high heat. Add corn and boil for 15 minutes.
While potatoes and corn are cooking, season cube steaks with salt and pepper. Dredge in flour. Melt butter in a large frying pan over medium heat. Add diced onions and sauté for 5 minutes. Add steaks and fry for 5 minutes per side. While steaks are cooking, fry eggs in a separate nonstick frying pan over medium low heat. Fry for 3 minutes per side depending on taste.
Serve each Cowboy Steak topped with a fried egg and paired with corn on the cob and a baked potato.