1-First Step: Set up your dredging station Start by laying out three shallow dishes or plates. Put the 2 cups flour in one dish and season it well with salt and pepper. Pour the 1 cup milk into a second dish. Keep the cubed steak close by, and line a plate with paper towels for draining later. Having everything ready makes the cooking move along without a scramble, which is helpful on busy weeknights.

2-Second Step: Season the steak Pat the 6 to 8 pieces cubed steak dry with paper towels. Season both sides lightly with salt and pepper. This simple step gives the meat flavor all the way through, not just on the crust. If your steaks are thick, let them sit at room temperature for 15 to 20 minutes before frying so they cook more evenly.

3-Third Step: Dredge the meat Dip each piece of cubed steak into the milk, letting the extra drip off. Then press it into the seasoned flour, coating both sides well. For a thicker crust, dip it back into the milk and flour a second time. Press the flour into the meat with your fingers so it sticks. That flour coating is what gives country fried steak its old-fashioned, homey look and taste.

4-Fourth Step: Heat the oil or shortening Pour enough cooking oil or shortening into a heavy skillet to cover the bottom generously, about 1/4 to 1/2 inch deep. Heat it over medium to medium-high heat until it shimmers. A good frying temperature is around 350 degrees F. If you do not have a thermometer, sprinkle in a pinch of flour. It should sizzle right away, not sink or burn.

5-Fifth Step: Fry the cubed steak Place the coated steaks into the hot oil without crowding the pan. Fry 3 to 4 minutes per side, or until the crust is deep golden brown and the meat is cooked through. Crowding the skillet drops the temperature and makes the coating soft, so cook in batches if needed. Move the cooked steak to the paper towel lined plate while you finish the rest.

6-Sixth Step: Save the drippings for the gravy Once the steaks are done, carefully pour off the oil into a heat-safe bowl, leaving about 1/3 cup oil in the skillet. Those drippings are the heart of the gravy, so do not toss them. If there are little brown bits in the pan, keep those too. They carry a lot of flavor.

7-Seventh Step: Make the creamy gravy Return the skillet to medium heat. Add 1/3 cup flour to the 1/3 cup oil and whisk constantly for about 1 to 2 minutes. This makes a light roux. Slowly pour in 4 cups beef broth while whisking so the gravy stays smooth. Keep stirring as it simmers and thickens, about 5 to 7 minutes. Season with salt and pepper to taste.

8-Eighth Step: Taste and adjust Take a spoonful of gravy and taste it. Add more salt or pepper if needed. If the gravy seems too thick, splash in a little more broth. If it seems thin, let it simmer another minute or two. Gravy has a mind of its own sometimes, but a few small adjustments bring it right where you want it.

9-Final Step: Serve while hot Spoon the creamy gravy over the country fried cubed steak and serve right away. This dish is at its very best when the coating is crisp and the gravy is warm. It pairs beautifully with mashed potatoes, rice, green beans, biscuits, or a simple salad.