1-First, set up your workspace by preparing three dishes: one with 1 1/2 cups whole milk and 2 large eggs beaten together; another with 2 cups all-purpose flour mixed with 2 teaspoons seasoned salt, black pepper, 3/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper; and a plate for the meat. This mise en place helps everything flow easily.

2-Next, season 3 pounds of cube steak with kosher salt and black pepper on both sides. Then, dredge each piece in the seasoned flour mixture, dip it into the milk and egg mix, and coat it again in the flour. Let the coated steaks rest on a clean plate for a few minutes this step is key for that perfect crunch.

3-Heat 1/2 cup canola or vegetable oil with 1 tablespoon butter in a skillet over medium heat. Test the oil by sprinkling in a bit of flour; it should sizzle right away without burning. Fry the steaks in batches of three, cooking about 2 minutes per side until golden brown, then drain them on paper towels and keep them warm.

4-After frying, pour off the excess grease, leaving about 1/4 cup in the pan. For the gravy, sprinkle 1/3 cup all-purpose flour into the hot grease and whisk to make a roux. Slowly add 3 to 4 cups whole milk, season with 1/2 teaspoon seasoned salt and black pepper, and stir until it thickens, about 5 to 10 minutes. Adjust with more milk if needed.

5-Serve the steaks topped with gravy and perhaps some mashed potatoes. The whole process takes about 25 minutes to prep and 35 minutes to cook, totaling around 1 hour. This step-by-step approach makes it fun and straightforward, even for beginners.