Preparation time 20 minutes
Cooking time 30 minutes
Serves to 4 persons

Ingredients

For the Steaks

•    Top-round steak1½ pounds
•    All-purpose flour1½ cups
•    Kosher salt1 teaspoon
•    Black pepper1 teaspoon
•    Cayenne pepper ½ teaspoon
•    3 eggs
•    Buttermilk ½ cup
•    Vegetable oil, for frying

For the Sawmill Gravy

•    Breakfast sausage ¼ pound
•    All-purpose flour 2 tablespoons
•    Whole milk 1½ cups
•    Salt and black pepper, to taste

Recipe direction

1.    Cut the top-round steak straight in 4 normal pieces. Working with one piece at any given time, place on the sturdy board or even clean counter top, protect using a huge piece of plastic wrap, and also pound of the particular beef with a meat tenderizer right up until eventually squashed and nearly doubled in size (you need the actual meat to become about ¼-inch thick). Revise with all the leftover pieces. Sprinkle salt and black pepper on the pieces of beef.
2.    Take the big shallow bowl; mix collectively the flour, black pepper, salt, and also cayenne pepper. In the other big bowl, combine together the actual buttermilk and also the eggs. Have a little bit of the tenderized beef and also dip it in the buttermilk and egg mixture. Next, put the meats inside bowl associated with seasoned flour. Coat it completely from each of the sides. Position the beef back in the egg mixture, looking at coat. Finally, give it back returning to the flour mixture, making certain it is evenly coated on both sides. Put on clean baking linen sheet and also revise this action with the leftover pieces of meat.
3.    Take the large cast iron fry pan of 12-inch, heat ½ inch of vegetable oil over medium-high heat right up until eventually a little fleck associated with flour dropped in the skillet sizzles. Very cautiously spot a couple of pieces of the actual meats (whatever matches easily without overcrowd) to the skillet. Cook for 4 to 5 minutes, or even before blood starts bubbling out of the surface of the meat. Utilizing a pair of tongs, carefully turn over the beef and also make for 5 much a lot for additional minutes. Remove the steaks to a cooling holder to empty as you end frying the remaining steak. You can place the grilled steaks in a 200-degree range to keep it comfortably warm.
4.    Finally, prepare the sawmill sauce. (You could start this kind of throughout another pan as the last little bit of meat is preparing) In a skillet above medium heat, prepare the actual lean beef until browned, falling apart it as that cooks. Having a placed tea desert spoon, remove the sausage in the fry pan and put on a plate. Drain the oil from the pan, arranging two tablespoons in the frying pan (if your sausage didn’t deliver adequate drippings, you can use vegetable oil to access the 2 tablespoons). Spread the actual flour on the drippings, as well as mix collectively, food cooking for around two minutes, right up until eventually the dark roux is formed. Add the particular milk slowly and gradually for the fry pan, stirring continually. Reduce the heat on the medium-low as well as precede stirring before the blended mixture is thickened, concerning 2 much a lot for additional minutes. Remove the heat, blend in the reserved chicken, and add as well as for seasoning to taste having salt as well as black pepper. (If the sauce is simply too thick, it is possible to slender that by stirring in milk, a tablespoon with a time).
5.    Serve the steaks along with all the sawmill gravy poured over the top of it.