First Flour Coating:
Dip each cube steak into the flour mixture, ensuring all sides are evenly coated.

Egg Wash:
Next, dip the flour-coated steak into the egg wash, making sure it’s fully covered.

Second Flour Coating:
Return the steak to the flour mixture for a second coating. Press the flour onto the steak to create a thick, even layer for a crispy crust.

Step 3: Fry the Steaks
Heat the Oil:
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Test the oil by sprinkling a bit of flour in; it should sizzle without burning.

Fry the Steaks:
Carefully place the coated steaks into the hot oil. Fry for about 4 minutes per side, or until golden brown. Do not overcrowd the skillet—fry in batches if needed.

Drain the Steaks:
Remove the cooked steaks and place them on a plate lined with paper towels to drain any excess oil.

Step 4: Make the Gravy
Reserve the Drippings:
After frying, leave about 2 tablespoons of drippings in the skillet. Discard the rest of the oil.

Cook the Flour:
Sprinkle 2 tablespoons of all-purpose flour into the skillet with the drippings. Stir continuously and cook for 2 minutes, until the roux turns golden brown.

Add the Milk:
Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken to your desired consistency.

Season the Gravy:
Add salt and black pepper to taste. Adjust the seasoning as needed.

Step 5: Serve
Plate the Steaks:
Place the crispy, fried steaks on individual plates.

Smother with Gravy:
Generously ladle the hot, creamy gravy over each steak.

Optional Garnishes:

Top with sliced green onions or a dash of hot sauce for added flavor and color.

Serving Suggestions
Southern Chicken-Fried Steak can be a really hearty meal in relation to the celebrated southern.partnerships with some well-known sides and like the best of everything elsewhere in this world are those .

Mashed Potatoes: a good thing to eat with that gravy to coat the best creamy mashed potatoes .
Buttered Corn: From simple to euphoric-an incredibly pure item of which the color and sweetness on the plate are perfect.
Biscuits: Fluffy buttermilk biscuits sop up all the gravies well.
Green Beans: Fresh crunchy contrast of sautéed or steamed green beans.
Sweet Tea: Complement with a glass of refreshing sweet ice tea.

Storage Tips
Refrigerating: Keep the remaining steaks and gravy separately in airtight containers in the refrigerator. The steak will last up to three days, the gravy up to 4.
Reheating-it is also adviceable to hand wash the beef preheated under 375°F 190°C within 10 to 15 minutes to get this crispy-covered steak to remain crispy. Warm the gravy up gently on the oven instead, and add milk to it, should it become too thick.
Freezing: It is best to serve freshly fried steaks following the above mentioned method, but if one really wishes to freeze fried steaks in a single layer without the gravy, packing the freezer bag immediately afterwards, go on to freeze steaks for 3 months. Thaw overnight in the ref before I can reheat it.