Country Fried Steak

Pat steaks dry with paper towels. Place each between plastic wrap and pound gently with a meat mallet or rolling pin until even and slightly thinner.

In a shallow bowl, whisk together flour, salt, black pepper, garlic powder, and paprika.

Dredge each steak in the flour mixture, coating both sides evenly. Shake off excess. Let sit on a plate for 5 minutes.

Heat oil in a large skillet over medium-high heat until it shimmers.

Working in batches if needed, carefully place steaks in the hot oil. Fry for 3–4 minutes per side until the crust is golden brown and the meat is cooked through. Transfer to a paper towel-lined plate.

Pour off all but 3 tbsp of oil from the skillet. Add butter and let it melt over medium heat.

Sprinkle flour over the fat and whisk constantly for 1–2 minutes to form a roux, scraping up any browned bits from the pan bottom.

Gradually pour in milk while whisking to avoid lumps. Simmer for 3–5 minutes, stirring often, until the gravy thickens.

Season with salt and pepper to taste.

Place steaks on plates and spoon country gravy over the top. Serve hot.