The Southern Thunder Country Fried Steak and Eggs

Place each cube steak between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy skillet to about 1/4-inch thickness, working from the center outward. Even if the steaks are labeled pre-tenderized, this extra step ensures they cook evenly and stay tender under the crust.

Set up your breading station with three shallow dishes in a row. In the first dish, combine the 1 1/2 cups flour, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Whisk thoroughly to distribute the spices evenly. In the second dish, whisk together the buttermilk and the 2 dredging eggs until smooth. Reserve the third dish as a landing spot, or use a wire rack set over a sheet pan.

Season each cube steak lightly with a pinch of salt on both sides. Dredge a steak in the seasoned flour, pressing firmly so the flour adheres and coating every surface. Shake off the excess. Dip it into the buttermilk-egg wash, letting the excess drip off for a moment. Return it to the seasoned flour for a second coating, pressing the flour in firmly. This double-dredge is what builds the thick, craggly, shatteringly crispy crust. Set the breaded steak on the wire rack. Repeat with all four steaks and let them rest for 10 minutes — this drying time helps the coating adhere during frying.

Pour vegetable oil or melt shortening into a large cast iron skillet to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350F on a deep-fry thermometer, or until a pinch of flour sizzles immediately when dropped in.

Carefully lay 2 breaded steaks into the hot oil, working away from you to avoid splatter. Do not crowd the pan — frying in batches is essential for maintaining oil temperature. Fry undisturbed for 3 to 4 minutes per side until the crust is deep golden brown and the internal temperature reaches 160F. Transfer to a wire rack set over a sheet pan and keep warm in a 200F oven. Repeat with the remaining 2 steaks.

For the sawmill gravy, carefully pour off all but 3 tablespoons of the pan drippings from the skillet. Return the skillet to medium heat. Sprinkle the 3 tablespoons of flour into the drippings and whisk constantly for 2 minutes, scraping up all the browned bits (fond) from the bottom of the pan. This roux should turn a light golden color and smell nutty.

Slowly pour in the warm milk in a thin, steady stream while whisking constantly to prevent lumps. Continue whisking as the gravy comes to a gentle simmer. Cook for 4 to 5 minutes, whisking frequently, until the gravy thickens enough to coat the back of a spoon. Season with the white pepper, kosher salt, and black pepper. Taste and adjust — the gravy should have a pronounced peppery kick. If the gravy is too thick, add milk a tablespoon at a time. If too thin, simmer for another minute or two.

While the gravy simmers, melt the tablespoon of unsalted butter in a separate nonstick skillet over medium heat. Fry the 4 serving eggs to your preference — over-easy is traditional, giving you a runny yolk that mingles with the gravy, but over-medium or sunny-side-up both work beautifully.

Place each country fried steak on a warmed plate. Ladle a generous amount of sawmill gravy over the top, letting it pool around the edges. Nestle the fried eggs alongside. Serve immediately with buttered toast or warm biscuits.