Country-Fried Steak & Eggs

First, pat the 4 cube steaks completely dry with paper towels, season both sides lightly with ½ teaspoon kosher salt and ¼ teaspoon black pepper. In one shallow dish, mix 1.25 cups (150g) all-purpose flour with garlic powder, smoked paprika, cayenne, ½ teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow dish, whisk 2 large eggs with ¼ cup (60ml) whole milk until smooth. Set both dishes next to the stovetop for easy access.

Working one steak at a time, dredge each piece fully in the seasoned flour, pressing firmly so flour adheres to all surfaces. Dip the floured steak completely in the egg-milk wash, letting excess drip off for 5 seconds, then return it to the flour dish, pressing a thick, even coating of flour onto every side. Place breaded steaks on a wire rack set over a baking sheet, and let rest for 5 minutes to allow the breading to set and prevent it from falling off during frying.

Heat ½ cup (120ml) vegetable oil in a large cast-iron skillet over medium heat (350°F / 175°C) until the oil shimmers. Carefully place 2 breaded steaks in the skillet, taking care not to overcrowd the pan. Fry for 3-4 minutes per side, until the breading is deep golden brown and crispy, and the internal temperature of the steak reaches 145°F (63°C). Transfer cooked steaks to a clean wire rack, sprinkle with a pinch of salt, and repeat with the remaining 2 steaks. Pour off all but 2 tablespoons of pan drippings, leaving all browned bits (fond) in the skillet for gravy.

Return the skillet with reserved pan drippings to medium-low heat. Add 2 tablespoons (28g) unsalted butter, and once melted, whisk in the remaining ¼ cup (30g) all-purpose flour to form a smooth roux. Cook the roux for 2 minutes, stirring constantly, until it turns a light tan color. Slowly whisk in the remaining 1.25 cups (300ml) whole milk, remaining ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper, whisking continuously to avoid lumps. Simmer for 3-4 minutes, until the gravy thickens enough to coat the back of a spoon, then turn heat to the lowest setting to keep warm.

While the gravy simmers, heat a separate non-stick skillet over medium-low heat, add 1 teaspoon (5g) of butter, and swirl to coat the pan. Crack the remaining 4 large eggs into the pan, spacing them evenly, and cook for 3 minutes until egg whites are fully set but yolks remain runny for sunny-side up. For over-easy eggs, flip gently after 2 minutes and cook for 30 seconds more on the second side. Season eggs lightly with a tiny pinch of leftover salt and pepper to taste.

Place one crispy country-fried steak on each of 4 warm plates, spoon ¼ cup (60ml) of creamy pepper gravy over each steak, and set one cooked egg alongside the steak. Serve immediately while the steak coating is crisp, gravy is piping hot, and egg yolks remain soft and runny.