Pat the steak dry
Season both sides of the steak with salt, pepper, and garlic. Slice the steak in half.
Put the steak into a ziploc bag and add the buttermilk.
Put into the refrigerator overnight.
Beat the eggs. Heat the oil and season the flour.
Remove a slice of the steak and let the buttermilk drain off a bit.
Dip the steak still wet with buttermilk into the flour.
Then into the egg
Now cover with the breadcrumbs.
Fry in the oil turning as needed.
When done move to a paper towel to absorb excessive oils.
Repeat with 2nd piece of Steak.
Take the leftover flour and add to 3 tablespoon of the oil used to fry the steaks.
Stir till the flour is cooked making a Roux.
Add buttermilk to the Roux simmer 8 minutes. Stirring constantly till thickened. Add water if too thick. Add seasonings to taste.
Serve this gravy with the steak.
I hope you enjoy!!!
Serve with mashed potatoes or rice I did both.
