Buttermilk Country Fried Steak: My Secret Cream Gravy!

Instructions:

1. Place steak cutlets between two sheets of cling film. Pound with a meat mallet or rolling pin until about 1/8 inch (3mm) thick.
2. In a shallow dish, whisk together buttermilk, egg, hot sauce, pepper, garlic powder, onion powder, and salt. Add the steak cutlets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
3. In a separate shallow dish, combine flour, salt, pepper, paprika, and cayenne pepper (if using).
4. Remove the steak cutlets from the buttermilk mixture, letting any excess drip off. Dredge each cutlet thoroughly in the flour mixture, pressing to ensure the flour adheres. Shake off any excess.
5. Heat 1/4 inch (6mm) of oil in a large skillet over medium-high heat until shimmering (around 350°F/175°C). Carefully place the dredged steak cutlets in the hot oil, being careful not to overcrowd the pan.
6. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C). Remove from the skillet and place on a wire rack to drain excess oil. Set aside.
7. Pour off all but 1/4 cup (60ml) of the cooking oil/drippings from the skillet. Heat the oil/drippings over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a golden-brown roux forms.
8. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the gravy thickens to your desired consistency.
9. Season the gravy with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.
10. Serve the Country Fried Steak immediately, smothered in the creamy gravy.