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Heat oil in a deep cast iron skillet to about 350 degrees (F).
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While the oil heats, in a medium sized bowl, add milk and egg and beat until well combined.
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In a pie plate or other shallow dish, combine flour, seasoned salt and pepper until well mixed.
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Dredge each piece of cube steak into flour mixture, the dip in egg and milk mixture and then back into flour, coating all sides.
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Give each piece a little shake to remove extra flour and carefully place into the hot oil.
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Repeat with remaining cube steak, cooking in batches.
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Cook each piece about 3 to 4 minutes on each side until lightly browned.
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They will cook quickly.
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Remove to a paper towel lined plate to drain.
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You may want to lower your heat slightly after the first batch, especially when using cast iron.
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For the gravy: In an 8-inch cast iron skillet, over medium-high heat, add bacon grease.
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When grease is melted, add flour, salt and pepper, whisking until all combined.
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Whisk occasionally as flour mixture starts to brown.
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You want it to get golden brown, but be careful to not let it burn.
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Gradually whisk in 3 cups of milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick.
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Lower heat and keep warm until serving.
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Serve the steak smothered with the gravy with mashed potatoes and some buttered Texas Toast.
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Enjoy!
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Miss
