Farm Family Recipes

• 1 3/4 to 2 pounds Boneless ribeye steak, cut into 4 equal portions, trimmed of all sinew and fat
• 3/4 cup Whole milk
• 1 Large egg (beaten)
• 2 Teaspoons salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Cups All-purpose flour
• Vegetable oil or shortening, for frying
• 3 Tablespoons all-purpose flour
• 2 Cups Cold whole milk
• Kosher salt and freshly ground black pepper

Using a meat mallet, pound the steak pieces to 1/4-inch thickness. Whisk together the milk, egg, salt, and pepper in a shallow dish. Spread the flour on another shallow plate. One at a time, dredge the steak pieces in the egg mixture, then in the flour. Repeat the dredging process in the liquid and the flour. The surface of the meat should be fairly dry.
Clip a deep-fry thermometer to the inside of a deep 12- or 14-inch cast-iron skillet or Dutch oven. Pour in oil to a depth of 1 inch and heat it over medium-high heat to 325°F. Line a baking sheet with paper towels and place a wire rack on top.

When the oil is hot, add the steaks, in batches if needed, and cook for 4 to 5 minutes. When juices start to pool on top of each piece and the bottoms are golden brown, turn the steaks and cook until golden brown on the other side, about 4 to 5 minutes more. Drain the steaks on the rack and transfer to a warm platter. Keep warm while preparing the gravy.

**TO MAKE THE GRAVY:**
Pour off the fat from the pan through a strainer, leaving ¼ cup of fat and pan drippings in the skillet, discarding the rest. Return any browned cracklings from the strainer to the skillet. Warm the pan drippings over medium heat. Add the flour, whisking to prevent lumps. Gradually add the milk, whisking frequently, and bring to a simmer. Cook until the gravy thickens, about 3 minutes. Stir the gravy from the bottom often, scraping up browned bits. Add salt and a generous amount of pepper to give the gravy a noticeable kick. Adjust seasoning to taste. Pour the gravy over the steaks or serve on the side immediately.