Chicken Fried Steak

Pat the Cube Steak dry and, if desired, gently tenderize any thicker spots so each piece is fairly even in thickness.

In a shallow dish combine All-Purpose Flour with Kosher Salt, Black Pepper, Paprika, Garlic Powder, Onion Powder and Cayenne Pepper to make the seasoned dredge.

In a second shallow bowl whisk together the Eggs and Buttermilk until smooth to create the wet batter.

Working one steak at a time, dredge the meat thoroughly in the seasoned flour, shake off excess, dip into the egg-buttermilk mixture, then press back into the flour for a double coating; set the coated steaks on a wire rack and let rest 10 minutes so the crust adheres.

Heat enough Neutral Oil in a large skillet over medium-high heat to come about 1/4 inch up the sides; the oil is ready when a pinch of flour sizzles on contact.

Fry the steaks in batches, 3–4 minutes per side, until deep golden brown and cooked through; transfer to a paper towel-lined tray and keep warm while you make the gravy.

Carefully pour off all but about 2 tablespoons of the fat from the skillet, leaving the Pan Drippings; return the skillet to medium heat and sprinkle in about 2 tablespoons of the remaining flour, stirring to form a brown roux and cook for 1–2 minutes to remove the raw flour taste.

Slowly whisk in the Whole Milk a little at a time, scraping up browned bits, until the gravy is smooth and thickened; simmer gently 3–5 minutes and season to taste with additional Kosher Salt and Black Pepper.

Serve the steaks smothered with the creamy pan gravy immediately, with mashed potatoes or your favorite sides.