Ingredients:

  • 4 (6-ounce) round steaks or cubed steak
  • Salt and pepper, to taste
  • 1 cup all-purpose flour, divided
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil, for frying
  • ¼ cup pan drippings
  • ¼ cup all-purpose flour
  • 2 cups milk

Instructions:

  1. Tenderize the steak using a meat mallet until about ½ inch thick. Season both sides generously with salt and pepper.
  2. In one shallow bowl, place ½ cup of flour. In a second bowl, whisk together eggs and buttermilk. In a third bowl, mix remaining flour, garlic powder, and onion powder.
  3. Dredge each steak in the plain flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with seasoned flour. Place on a wire rack and chill for 30 minutes.
  4. Heat oil in a large skillet over medium-high heat until shimmering. Fry the steaks in batches, 4-5 minutes per side, until golden brown. Maintain oil temperature. Transfer to a paper towel-lined plate to drain.
  5. Using leftover pan drippings, add flour to create a roux, stirring constantly. Gradually whisk in milk until smooth, then season with salt and pepper. Simmer until thickened.