Chicken-Fried Steak with Cream Gravy

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How to run it

1. Pat steaks dry. Optional soak: cover in buttermilk 30 minutes in the fridge for a softer bite on lean round — drain and pat dry.
2. Set oven to 200°F with a sheet pan and rack to hold finished steaks warm.
3. Mix 1 cup flour with 1 tsp kosher salt, 1/2 tsp pepper, garlic powder, and paprika on a plate. Beat eggs with 1/4 cup milk in a shallow bowl.
4. Pound steaks to about 1/4-inch if they are thick; season both sides. Dredge in flour, dip in egg wash, then flour again — press the coating onto the meat with your palms so it sticks. Let breaded steaks sit on a rack 5 minutes before frying.
5. Heat 1/2 inch oil or tallow in a cast-iron or heavy skillet over medium-high until it shimmers. Fry steaks in batches 3–4 minutes per side until deep golden — do not crowd the pan; flip only after the crust releases from the skillet.
6. After each batch, check every steak with an instant-read thermometer inserted from the side into the center (best for thin cutlets). Cube steak and needle-tenderized beef count as mechanically tenderized. The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) says to "thoroughly cook all mechanically tenderized meat to an internal temperature of 145°F with a 3-minute rest time." Return any underdone piece to the hot oil briefly before it goes to the rack.
7. Transfer cooked steaks to the warm rack; keep in the oven while you make gravy.
8. Pour off all but 3 tbsp fat from the skillet. Melt 4 tbsp butter; whisk in 1/4 cup flour 1–2 minutes until blond. Whisk in warm milk and broth a little at a time; simmer until thick enough to coat a spoon. Lumpy gravy — whisk hard off heat or push through a fine-mesh strainer. Too thin — simmer a few more minutes. Too thick — whisk in warm milk by the tablespoon. Season with pepper; splash Worcestershire if you like.
9. Plate steaks; ladle gravy over the top. Serve with mashed potatoes or green beans.
10. Leftovers: slice the steaks and store them apart from the gravy; USDA FSIS guidance on leftovers says: "Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated." It also says to "divide large amounts of food into shallow containers." To reheat: "When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil." Warm sliced steak in a hot skillet with a splash of gravy until it reaches 165°F.