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1
Using a meat mallet, vigorously pound each steak until well tenderized and about 1/8-inch thick.
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2
In a large bowl combine the flour with 3 tablespoons Essence.
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3
In another large bowl combine the buttermilk with the remaining 1 tablespoon Essence.
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4
Coat the steak with the flour.
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5
Shake off the excess flour, dip the steaks in the buttermilk and then coat again with the flour.
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6
Place the coated steaks on a rack over a sheet tray until ready to fry.
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7
Preheat the oven to 200F.
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8
Heat 1/2-inch of oil in a large, deep skillet or Dutch oven over medium-high heat until almost smoking.
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9
Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.
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10
When the steak is done, transfer to a paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.
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11
Coat the oysters with the flour.
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12
Shake off the excess flour, dip the oysters in the buttermilk and then coat again with flour.
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13
Fry the oysters in the hot oil until golden brown and cooked through, 2 to 3 minutes.
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14
Transfer the oysters to another paper-lined tray and place in the oven.
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15
Reserve pan with fond to make the gravy.
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16
Serve the steaks topped with the gravy, then the oysters.
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17
Garnish with remaining 1/4 cup green onions.
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18
To make the gravy, carefully pour out most of the hot oil from the skillet, leaving the crumbly bits on the bottom.
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19
Add the flour to the skillet and cook it, stirring, with the crumbly bits and oil.
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20
for 3 to 4 minutes.
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21
Add the onion, 1/4 cup green onions, salt, pepper and Essence and saute until vegetables are tender, about 4 to 5 minutes.
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22
Whisk in the milk little by little, until thoroughly combined.
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23
Cook until the sauce is smooth and thickened, about 5 to 10 minutes.
