Steak Pané à la Campagnarde et sa Sauce Poivrée

• 4 beef cube steaks, about 1.5 lbs total, tenderized
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder, optional, for extra crunch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp coarsely ground black pepper
• 1/2 cup buttermilk, or 1/2 cup whole milk + 2 beaten eggs
• Vegetable or canola oil, for frying, about 1/2 inch deep
• 1/4 cup pan drippings, leftover oil/bits from frying the steaks
• 1/4 cup all-purpose flour
• 2 to 2 1/2 cups whole milk
• 1-2 tsp freshly cracked black pepper, to taste
• Salt, to taste

Instructions

1. 1
   Pound the Meat: If using cube steak, make sure it is evenly about ¼-inch thick. Pat dry with paper towels.
2. 2
   Dry Bowl: In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. 3
   Wet Bowl: In a second shallow dish, whisk the buttermilk (or milk and egg mixture).
4. 4
   Dredge a steak in the flour mixture, shaking off any excess.
5. 5
   Dip it into the buttermilk mixture, ensuring it's completely coated.
6. 6
   Dredge it back in the flour mixture, pressing firmly so the coating sticks to the surface.
7. 7
   Set the breaded steaks aside on a plate for 5–10 minutes so the coating adheres well before frying.
8. 8
   Heat about ½ inch of vegetable oil in a large, heavy skillet (cast iron works best) over medium-high heat until hot ($350^\circ\text{F} / 175^\circ\text{C}$).
9. 9
   Carefully place the steaks in the hot oil (fry in batches if needed to avoid overcrowding the pan).
10. 10
    Fry for 3 to 4 minutes per side until the crust is deep golden brown and crispy.
11. 11
    Transfer to a wire rack or paper towel-lined plate to drain.
12. 12
    Pour off most of the oil from the skillet, leaving about ¼ cup of drippings along with the browned crunchy bits.
13. 13
    Keep the skillet over medium heat and whisk in ¼ cup of flour. Cook for 1 to 2 minutes, whisking constantly until golden brown.
14. 14
    Gradually pour in the milk, whisking constantly to prevent lumps.
15. 15
    Bring to a gentle simmer and let it thicken for 3–5 minutes.
16. 16
    Season generously with lots of freshly cracked black pepper and salt to taste.