Chicken Fried Steak with Creamy White Gravy

• 600 g Beef steak, thin-cut steaks suitable for frying
• 120 g Plain flour
• 1 ½ tsp Fine sea salt
• 2 tsp Black pepper
• 1 tsp Ground garlic
• 1 ½ tsp Sweet paprika
• 2 Egg
• 500 ml Whole milk
• 250 ml Vegetable oil

1. Pat the steaks dry, then place them between two sheets of baking paper and gently pound to an even thickness. Season both sides with a pinch of the fine sea salt and black pepper. Set aside while you prepare the coating.
2. In a shallow bowl, mix the plain flour with the ground garlic, sweet paprika, 1 tsp of the fine sea salt, and 1 tsp of the black pepper. In a second bowl, whisk the eggs with 120 ml of the whole milk until smooth. Pour the vegetable oil into a large frying pan to a depth of about 1 cm and heat to 175°C (350°F).
3. Working with one steak at a time, coat in the seasoned flour, dip in the egg mixture, then return to the flour and press firmly so it adheres well. Carefully lay the steak into the hot oil and fry for 3 to 4 minutes per side until deep golden and crisp. Transfer to a plate and repeat with the remaining steaks, keeping the oil temperature steady.
4. Carefully pour off all but about 3 tbsp of the oil from the pan, leaving the browned bits behind. Put the pan over medium heat, add 3 tbsp of the seasoned flour from your bowl, and whisk for 1 minute until it smells toasty but not dark. Slowly whisk in the remaining whole milk and simmer gently for 4 to 6 minutes until thick enough to coat the back of a spoon.
5. Season the gravy with the remaining black pepper and fine sea salt to taste, keeping it boldly peppery. Spoon the hot gravy over the steaks and serve straight away. If the gravy thickens as it stands, whisk in a splash of whole milk to loosen.

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