Chicken-Fried Steak with Country Gravy

For the gravy:Melt the butter in a large frying pan over medium heat until foaming.

Place the milk in a shallow dish; set aside. In a second shallow dish, whisk together the flour, measured pepper, garlic powder, onion powder, paprika, measured salt, and cayenne; set aside.

Place 1 piece of the beef on a cutting board and season both sides generously with salt and pepper. Using the studded side of a meat mallet, pound the steak, flipping to equally pound both sides, until it’s about 1/8 inch thick.

Transfer to a large plate or baking sheet. Repeat with the remaining pieces of beef.Dip 1 piece of the beef in the reserved flour mixture, turn to coat, and shake off any excess. Dip in the milk, turn to coat, and dip in the flour mixture a second time, shaking off any excess. Return to the plate or baking sheet and repeat with the remaining pieces.

Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking or 350°F on a deep-fry thermometer. Meanwhile, fit a wire rack over a baking sheet; set aside.When the oil is ready, fry 2 to 3 pieces of meat (don’t crowd the pan) until golden brown and cooked through, about 2 minutes per side.

Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil to keep warm. Repeat with the remaining pieces.

Serve immediately, smothered in the gravy.