Ingredients:
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp thyme, fresh leaves
1 egg
1/2 tsp baking powder
1/2 tsp black pepper
3/4 cup flour
1/2 tsp kosher salt
1/2 tsp paprika
1 salt and ground black pepper
3 tbsp oil
(2) 1/8 cup milk
1 1/2 pounds cubed steak (6 cubed steaks)
Instructions:
Preheat oven to 200°- 250°F (your lowest oven setting)
Beat eggs and milk, set aside
In another pie pan mix all dry ingredients together
Season the meat with salt and pepper
Dredge in flour, shake off excess, dredge in egg, shake off excess, and dredge in flour once more
Place on a plate or baking pan and allow to rest for 15 to 20 minutes before cooking.
Heat enough oil to cover the bottom of a 12 inch cast iron skillet over medium-high heat. Sprinkle a couple of drops of water into oil, if water pops the oil is ready to fry. Place a couple of pieces of meat in skillet, cook approximately 3-5 minutes per side or until golden brown
Remove from oil, place on a wire rack set on a baking pan, place in pre-heated oven to keep warm until all meat is cooked
For the Gravy:
After you fry your steaks drain all remaining oil retaining 3-4 tablespoons to make a Roux, retain some of the bits and pieces from the bottom of the pan.
Whisk the flour into the oil and cook over low heat for 5 minutes.
Whisk in milk a little at a time.
Return to medium-high heat and stir until gravy starts to thicken.
Make sure to scrape the bits off the bottom as you are stirring
Add salt and pepper to taste.