Step 1

Prep: Preheat oven to 225 degrees F. Place an oven safe wire rack in a baking pan; set aside. Set out parchment paper to receive the breaded steak.

Step 2

Pound steaks: Place steaks between 2 pieces of plastic wrap and pound a 1/4-inch thickness using a meat mallet or side of a can. Pat steaks very dry with paper towels, then season both sides using 1/2 teaspoon pepper and 1/2 teaspoon salt. Let rest while you prep the breading stations.

Step 3

Dish 1 - Seasoned flour: Whisk all of the seasoned flour ingredients together in a shallow dish.

Step 4

Dish 2 - Buttermilk: Whisk all of the buttermilk ingredients together in a shallow dish.

Step 5

Bread steaks: Working with one steak at a time: Dredge the steak in the seasoned flour and press firmly to adhere. Dip the steak in the buttermilk mixture to coat, then let excess drip off. Return the steak to the seasoned flour and dredge again, pressing firmly to adhere, shake off excess. Transfer to prepared parchment paper. Repeat with all steaks.

Step 6

Prep oil: Add enough vegetable oil to a large cast iron skillet (I LOVE this fryer) to reach 1/4-inch deep. Heat to 375-400 degrees F. If you don’t have an instant read thermometer (HIGHLY recommend), heat over medium-high heat, then reduce to medium. Test the oil by dropping in some flour; it should sizzle right away but not turn brown right away).

Step 7

Fry steaks: Add two steaks to the hot oil. Cook for 2-3 minutes on each side, until golden brown and cooked through to an internal temperature of 145˚-155˚F on an instant read thermometer.

Step 8

Keep steaks warm: Transfer steaks to paper towels to drain briefly, then transfer to the wire rack. Place the pan in the oven to stay warm while you repeat with remaining steaks and make the gravy.

Step 9

Make roux: Drain all but 2 tablespoons of the grease from the skillet. Add 2 tablespoons butter (increase to 4 TBS if air frying/baking and don't have drippings), and melt over medium heat. Whisk in the flour and cook for 1-2 minutes, until the raw flour smell is gone.

Step 10

Add milk: Reduce heat to low and slowly whisk in 2 cups milk. Add the chicken bouillon and all seasonings.

Step 11

Simmer: Heat over medium-high heat until it starts to thicken, then reduce to medium. Once thickened to desired consistency, remove from heat and stir in remaining ½ cup milk (this will help maintain the desired consistency because it thickens when removed from the heat). If the gravy becomes too thick, whisk in additional milk, if it’s too thin, then return to heat. Taste and season with salt and pepper to taste.

Step 12

Serve the steaks with a ladleful of gravy overtop - delicious with mashed potatoes and sweet cornbread!