Chicken-fried Steak

1. Pat the cube steaks dry and season them on both sides with about half of the salt and pepper.
2. Set up a dredging station: whisk the flour with the smoked paprika and the remaining salt and pepper in one shallow dish, and beat the eggs with 1/4 cup of the milk in another.
3. Dredge each steak in the seasoned flour, dip it in the egg wash, then press it firmly back into the flour a second time for a thick coating, and let the breaded steaks rest on a rack for 10 minutes.
4. Heat the bacon drippings in a large heavy skillet over medium-high until shimmering, then fry the steaks two at a time for about 3 to 4 minutes per side until deep golden and cooked through to at least 71 C (160 F), and drain them on a rack.
5. Pour off all but about 3 tablespoons of the fat, leaving the browned bits, then whisk in 3 tablespoons of the seasoned flour and cook, stirring, for 1 to 2 minutes to make a blond roux.
6. Gradually whisk in the remaining 2 cups of milk and simmer, stirring constantly, until the gravy thickens enough to coat a spoon, about 4 to 5 minutes.
7. Season the cream gravy generously with more black pepper and salt to taste, then spoon it over the hot steaks and serve immediately.

You'll use: Frying pan / skillet · Saucepan · Whisk