Instructions

1. 1
   Season steaks with salt and 2 tbsp freshly ground black pepper.
2. 2
   In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
3. 3
   In another pie plate, place some all-purpose flour. Dredge battered steaks with flour.
4. 4
   Move to a cooling rack and let rest 10–15 minutes. Wash this once you start frying, or get a clean one.
5. 5
   Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
6. 6
   Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250°F oven.
7. 7
   Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
8. 8
   Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by ¾.
9. 9
   Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
10. 10
    Remove steaks to serving platters and drizzle with gravy. Serve warm.