Instructions

1. 1
   Pour 2 tbsp drippings into a 12-inch cast-iron skillet. Preheat the pan over medium high heat. Wet hand, drip 1 drop of water in pan to test the heat. If it sizzles, it's hot enough.
2. 2
   Trim each steak.
3. 3
   Beat eggs with seasonings, then dip steaks into eggs.
4. 4
   Thoroughly dredge steak in flour on both sides.
5. 5
   When the pan is hot enough, put steaks in pan in a triangle formation. Fry until golden brown, about 4 minutes per side.
6. 6
   Remove steak(s) from pan and place in a 200°F oven.
7. 7
   Pour remaining drippings into pan and lower heat to medium. Add flour and cook, whisking, until light blonde color is achieved.
8. 8
   Add chicken broth to pan, and whisk to deglaze pan. Add cream mixture and bring to a boil. Reduce heat to low and cook until gravy coats back of spoon. Don't let the gravy get too thick.
9. 9
   Drizzle gravy over steaks and serve.