Country Fried Steak with Gravy

If needed, cut cube steak into hand-sized portions. Season both sides generously with seasoned salt.

In a shallow bowl, combine the all-purpose flour, Cajun seasoning, 1 tsp of seasoned salt, black pepper, and paprika. Whisk to combine.

In a separate shallow bowl, whisk together the eggs and buttermilk.

Reserve 3 tablespoons of the seasoned flour mixture and set aside for the gravy.

Heat about an inch of avocado oil in a large, heavy-bottomed skillet over medium-high heat.

Dredge a piece of steak in the seasoned flour, then dip it completely in the egg and buttermilk mixture.

Return the steak to the flour mixture for a second coating, pressing firmly to ensure it's well-coated.

Carefully place the breaded steak into the hot oil. Repeat with remaining steaks, frying in batches to avoid overcrowding the pan.

Fry for 2-3 minutes per side, until golden brown and cooked through. Remove from the pan and place on a wire rack to drain.

To make the gravy, carefully pour off most of the oil from the skillet, leaving about 3-4 tablespoons of drippings.

Add the 3 tablespoons of reserved seasoned flour to the drippings in the pan and cook for one minute, stirring constantly to form a roux.

Gradually whisk in the milk until the mixture is smooth. Bring to a simmer and cook, stirring frequently, until the gravy has thickened.

Serve the country fried steak smothered in the creamy gravy.