1-First Step: Set up your breading station Grab three shallow bowls or pie plates. In the first one, whisk together the milk and eggs. In the second, mix the flour, seasoned salt, black pepper, paprika, and cayenne pepper. Keep the cube steak nearby and pat it dry with paper towels so the coating sticks better.

2-Second Step: Season and dredge the meat Sprinkle the cube steak with kosher salt on both sides. Then coat each piece in the flour mixture, dip it into the milk and egg mixture, and coat it in the flour mixture again. Press the flour on gently so you get that thick, craggy crust that fries up so well.

3-Third Step: Heat the skillet Set a large skillet, preferably cast iron, over medium heat. Add the oil and butter. Let it get hot enough before frying. A quick test is to dust in a little flour. If it sizzles right away, you are in business.

4-Fourth Step: Fry in batches Carefully lay the breaded steak into the hot skillet. Fry for about 2 minutes per side, or until golden brown and crisp. Do not crowd the pan, because that drops the temperature and makes the crust soggy. Fry in batches if needed, then move the steaks to a plate lined with paper towels or a wire rack.

5-Fifth Step: Make the white gravy After frying, keep some of the leftover grease in the skillet. Add the 1/3 cup flour and whisk it into the drippings to make a roux. Cook it for a minute or two, then slowly pour in the 4 cups whole milk while whisking. Add the 1/2 teaspoon seasoned salt and black pepper to taste. Keep whisking until the gravy thickens, which usually takes 5 to 10 minutes.

6-Final Step: Serve it up Serve the steak hot with mashed potatoes and spoon the gravy right over the top. If you want to make the plate feel extra homey, add green beans, peas, corn, or biscuits on the side.