Chicken Fried Steak with Gravy

Place 1 cup of the flour in a shallow bowl.

In a separate shallow bowl, whisk the eggs and 0.5 cup of the milk until blended.

Sprinkle steaks with 0.75 teaspoon each of the salt and pepper.

Dip the steaks in the flour to coat both sides, shaking off excess.

Dip the flour-coated steaks in the egg mixture, then again in the flour.

In a large cast-iron or another heavy skillet, heat 0.25 inch of oil over medium heat.

Add the steaks. Cook until golden brown and a thermometer reads 160 degrees F in its thickest point, 4-6 minutes on each side.

Remove the steaks from the pan and drain them on paper towels. Keep warm.

Remove all but 2 tablespoons of oil from the pan.

Stir in the remaining 0.25 cup flour, 0.5 teaspoon salt, and 0.25 teaspoon pepper until smooth.

Cook and stir over medium heat until golden brown, about 3-4 minutes.

Gradually whisk in the water and remaining milk.

Bring to a boil, stirring constantly.

Cook and stir until thickened, about 1-2 minutes.

Serve the gravy with the steaks.