1-First step: soak the steak Start by placing the 6 to 8 pieces of cubed steak in a shallow dish and covering them with 1 cup milk. Let the steaks soak for at least 15 minutes. This short soak helps tenderize the meat and gives you a better coating later on. If you want a little extra richness in the gravy, save a bit of that soaking milk for later.

2-Second step: season and dredge After soaking, pat the steaks lightly if needed, then season both sides with salt and pepper to taste. Next, coat each piece in 2 cups flour mixed with a little more salt and pepper. Press the flour onto the meat so it sticks well. Do not rush this part, because a good coating starts here. Set the floured steaks aside and let them rest for 10 to 15 minutes until the flour looks wet. That resting time is important because it helps the breading cling to the meat instead of sliding off in the skillet.

3-Third step: heat the frying fat Pour enough cooking oil or shortening into a heavy skillet to shallow fry the steaks. Heat the fat over medium to medium-high heat until hot but not smoking. You want a steady sizzle when the steak hits the pan, not a wild splatter that sends you running for the oven mitts. Do not move the steaks too soon. Let the first side brown fully before you turn them. That is how you get a crust that stays put.

4-Fourth step: fry until golden brown Carefully lay the steaks into the hot oil. Fry until the bottom side is deeply golden, then flip and cook the second side until browned too. Depending on thickness, this usually takes just a few minutes per side. Once done, transfer the steaks to a plate lined with paper towels so any extra oil can drip off. For the best crust, avoid double dipping in flour after the resting period. The coating should already be set and ready for the skillet.

5-Fifth step: make the pan gravy Measure out 1/3 cup oil from frying steaks and pour it back into the skillet. Whisk in 1/3 cup flour and cook for 4 to 5 minutes to make a roux. Stir often so it does not brown too fast or taste raw. This is the base for your country fried steak gravy recipe. Slowly add 4 cups beef broth, whisking as you go so the gravy stays smooth. Keep cooking until it thickens to your liking. Season with salt and pepper to taste. If you want a creamier gravy, add a splash of the milk used for soaking.

6-Final step: serve it up Spoon the gravy over the fried cubed steak while it is hot. Serve right away with mashed potatoes, biscuits, rice, or vegetables. The meal is best fresh, when the crust is crisp and the gravy is warm and silky.