The gravy pour. Thick, peppery white gravy cascading over a golden, crunchy piece of fried steak — it’s comfort food content at its peak. The crunch of biting through the breading into tender steak underneath, all coated in creamy gravy — it’s an experience that words can’t fully capture.

Double dredge for maximum crunch. Flour, then egg wash, then flour again. Each layer builds a thicker, crispier coating. The buttermilk in the egg wash tenderizes the outer layer and helps the flour adhere.

Make the gravy in the same pan using the drippings. All those crispy bits (fond) from frying the steak dissolve into the gravy and give it incredible depth of flavor. White pepper instead of black keeps the gravy looking clean while adding that signature heat.

Chicken fried steak at a diner or Southern restaurant runs $14-18. Cube steaks cost $6-8 per pound, and the rest is pantry basics. Feed four people for about $10 total.

• Pound the steaks thin before dredging — thinner steaks cook through faster and stay juicier
• Let the dredged steaks rest 10 minutes before frying so the coating sets
• Oil should be 350°F — too cool and the breading absorbs oil, too hot and it burns before the steak cooks
• Serve with mashed potatoes and pour extra gravy over everything