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1
Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat.
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2
Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes.
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3
Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes.
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4
Add 2 to 3 teaspoons salt and 1 teaspoon pepper.
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5
Cover and remove from the heat.
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6
Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet.
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7
Season generously with salt and pepper.
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8
Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl.
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9
In another shallow bowl, whisk the milk and eggs.
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10
One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat.
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11
Transfer the breaded steaks to a rack.
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12
Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet.
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13
Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak).
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14
Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
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15
Meanwhile, reheat the gravy.
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16
Stir in some water, 1 tablespoon at a time, if the gravy is too thick.
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17
Drizzle the fried steak with the gravy and top with scallions.
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18
Photograph by Andrew Purcell
