1-First step: Season and soften the steaksStart with 1 pound of tenderized cube steak, about 4 steaks. If your steaks are not already tenderized, pound them with a meat mallet or a rolling pin under plastic wrap until they are about 1/4 to 1/2 inch thick. That helps them cook fast and stay tender. Season both sides with 1 teaspoon salt, 1 teaspoon garlic powder, and 0.5 teaspoon black pepper. Let the steaks sit at room temperature while you mix the coating. This short rest helps them cook more evenly later.

2-Second step: Mix the seasoned flourIn a shallow dish, combine 1.5 cups all-purpose flour, 1.5 teaspoons sea salt or seasoned salt, 0.5 teaspoon black pepper, a pinch of cayenne pepper, 0.5 teaspoon onion powder, 1 teaspoon garlic powder, 0.25 teaspoon celery salt, 0.25 teaspoon Cajun seasoning, and 0.25 teaspoon paprika. Stir it well so the seasonings are spread evenly. This seasoned flour is the backbone of a great country fried steak. If you like a milder crust, use seasoned salt and go light on the cayenne.

3-Third step: Make the batterIn a second dish, mix 0.5 cup of the seasoned flour with 1 egg and 0.5 to 0.75 cup whole milk. You want a batter that is smooth, thick, and a little runny, kind of like pancake batter. If it looks too thick, splash in a bit more milk. If you want a slightly tangier flavor, add a small splash of buttermilk. This middle layer helps the outer flour cling to the steak and gives you those lovely craggy bits after frying.

4-Fourth step: Bread the steaksSet up a breading line with the seasoned flour dish, the batter dish, and a clean plate or tray. Dredge each steak in the seasoned flour first. Press it in so the flour covers every surface. Then dip the steak into the batter, letting the extra drip off. Finish by coating it again in the seasoned flour. Gently press the flour onto the steak so it sticks. Set the coated steaks on a wire rack and let them rest for 10 minutes. This drying time helps the crust fry up crisp instead of slipping off in the oil.

5-Fifth step: Fry until goldenPour about 1 inch of canola oil into a large skillet and heat it to 350°F. Use a thermometer if you have one, because the oil temperature matters a lot. If the oil is too cool, the steaks will soak up grease. If it is too hot, the crust will brown before the meat cooks through. Fry the steaks 2 to 3 minutes per side, depending on thickness, until they are deep golden brown and crisp. Work in batches so the pan does not get crowded. Crowding drops the oil temperature fast and makes the coating heavy.

6-Sixth step: Drain and keep warmAs each steak comes out of the skillet, place it on a wire rack to drain. If you are cooking a full batch, keep the fried steaks warm in a 200°F oven on the wire rack. That little trick keeps the crust crisp while you finish the rest. Do not stack the steaks on top of one another, or you will trap steam and soften that beautiful coating. This is one of the best habits for making chicken fried steak with country gravy for a crowd.

7-Seventh step: Make the creamy white gravyPour off most of the oil from the skillet, leaving just enough to coat the bottom. Add 4 tablespoons unsalted butter and let it melt over medium heat. Whisk in 4 tablespoons all-purpose flour and cook until the mixture turns lightly golden. That little bit of browning keeps the gravy from tasting raw. Slowly whisk in 1 cup chicken broth, then 1.5 cups whole milk, adding the liquid gradually so the gravy stays smooth. Keep whisking until it thickens into a creamy sauce.

8-Eighth step: Season and finishSeason the gravy with salt, pepper, onion powder, garlic powder, and thyme to taste. Taste it as you go. Some folks like a peppery country gravy, while others want it softer and creamier. If the gravy gets too thick, add a splash more milk. If it seems thin, let it simmer a bit longer. Spoon the gravy over the hot steaks and serve right away. That creamy topping is what makes this Southern-Style Country-Fried Steak With Gravy so downright satisfying.