Chicken Fried Steak

Pat the cube steaks dry. Dredge each steak first in the seasoned flour, then dip completely into the buttermilk mixture, and finally press firmly back into the flour to create a thick crust. Let them rest for 5 minutes.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat to 350°F (175°C).

Fry the steaks (in batches to avoid crowding) for 4-5 minutes per side until the crust is deep golden brown and crispy. Remove to a wire rack and keep warm.

Carefully pour off all but 1/4 cup of the hot oil/drippings from the skillet. Reduce heat to medium. Whisk in 1/4 cup of the leftover seasoned flour and cook for 1 minute to make a roux.

Slowly whisk in the whole milk, scraping up the browned bits from the bottom. Simmer for 3-5 minutes until the gravy is thick and bubbly. Season heavily with black pepper and salt. Serve the steaks smothered in hot gravy.