1-First step: set up the breading station Get three shallow dishes ready. In the first dish, whisk together 1 1/2 cups whole milk and 2 large eggs until smooth. In the second dish, mix 2 cups all-purpose flour, 2 teaspoons seasoned salt, black pepper to taste, 3/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Place the 3 pounds cube steak in the third dish after cutting it into pieces and seasoning it lightly with kosher salt.

2-Second step: bread the steak Take each piece of steak and dredge it in the flour mixture first. Press it in so the flour sticks well. Next, dip it into the milk-egg mixture. Then go back to the flour mixture for a second coating. This double dip is what gives you that crunchy, craggy crust that makes crispy chicken fried steak such a crowd-pleaser.

3-Third step: heat the skillet Set a large skillet over medium-high heat and add 1/2 cup canola or vegetable oil plus 1 tablespoon butter. Let the fat get hot before frying. A neat old kitchen trick is to sprinkle in a little flour. If it sizzles right away, you are in business. If it just sits there looking offended, give it another minute.

4-Fourth step: fry in batches Cook the breaded steak in batches so the pan does not get crowded. Fry each piece for about 2 minutes per side, or until golden brown and crisp. Crowding the skillet lowers the temperature and gives you limp breading, and nobody asked for soggy beef today. Move the cooked steak to paper towels or a wire rack to drain.

5-Fifth step: make the white gravy Pour off excess grease from the skillet, but leave about 1/4 cup behind. Whisk in 1/3 cup all-purpose flour and cook for 1 to 2 minutes to make a roux. Slowly whisk in 4 cups whole milk, a little at a time, so the gravy stays smooth. Season with 1/2 teaspoon seasoned salt and black pepper to taste. Simmer for 5 to 7 minutes until thickened into a rich white gravy or cream gravy.

6-Final step: serve it up Spoon the mashed potatoes onto plates, lay the fried steak on top or beside them, and pour that gravy all over the works. This is the kind of meal that makes a person sit down, sigh, and say, well now, that was worth it.