4 beef cubed steaks, 1/4 inch thick (about 1–1/2 pounds)

For the gravy:

2 tablespoons butter

1/4 cup all-purpose flour

3 cups whole milk

1 to 2 teaspoons cracked black pepper

1/4 teaspoon seasoning salt

For the steaks:

1–1/2 cups all-purpose flour, divided

1 teaspoon seasoning salt

1 teaspoon freshly ground black pepper

1/2 teaspoon paprika

1/4 scant teaspoon cayenne pepper

3/4 cup whole milk

1 egg

1/2 cup butter cracker crumbs

Mashed potatoes or fried egg (optional, for serving)

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Make the gravy: In a medium saucepan over medium heat, melt butter and stir in flour. Cook for 4 minutes, then whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer for 2–3 minutes until slightly thickened. Stir in black pepper and seasoning salt, cooking 1–2 more minutes until smooth and thick. Keep warm.
Prepare the coating: In a shallow dish, mix 1 cup flour with seasoning salt, black pepper, paprika, and cayenne. Reserve 1/2 cup of this seasoned flour and combine it with the cracker crumbs in another shallow dish.
Prepare the wet mixture: In a separate shallow dish, whisk together milk and egg.
Coat the steaks: Season cubed steaks with salt and pepper. Dredge each steak in seasoned flour, dip in milk mixture, then coat in the flour-cracker mixture, pressing to adhere.
Fry the steaks: Heat a deep fryer or Dutch oven with oil to 350°F. Fry steaks for 2–3 minutes until golden and cooked to 165°F internal temperature. Drain on paper towels.
Serve: Plate steaks hot and smother with warm gravy. Serve with mashed potatoes or a fried egg if desired.

Swap cracker crumbs for panko breadcrumbs for a lighter crunch.
Double cayenne or add chili powder for more spice.
Use pink peppercorns in the gravy for a milder, fruity flavor.
Bake at 400°F on a wire rack over a baking sheet for 20–25 minutes for a lighter version.
Store steaks and gravy separately; reheat steaks in the oven and gravy on the stove with a splash of milk.