The cream gravy served with the steak is nearly identical to the Creamy Sausage Gravy here; just leave out the sausage If you want to go extra-decadent, leave it in This steak is brined and dredged in the same manner as the fried chicken Refer to photos there for a closer look at the process SERVES 4 For the Steak 2 tablespoons paprika 2 tablespoons freshly ground black pepper 2 teaspoons garlic powder 2 teaspoons dried oregano ½ teaspoons cayenne pepper 1 pound flap meat (also sold as sirloin tips; see Note above), cut into four 4-ounce steaks 1 cup buttermilk 1 large egg Kosher salt 1½ cups all-purpose flour ½ cup cornstarch 1 teaspoon baking powder 4 cups vegetable shortening or peanut oil For the Cream Gravy 2 tablespoons unsalted butter 1 small onion, diced 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 tablespoons all-purpose flour 1 cup whole milk ¾ cup heavy cream Kosher salt and freshly ground black pepper Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork Place each steak on a cutting board and score at 1-inch intervals against the grain, cutting ¼ inch deep into the meat; flip and repeat One at a time, sandwich each steak between two pieces of plastic wrap and pound with a meat pounder or the bottom of a heavy skillet until approximately ¼ inch thick Whisk the buttermilk, egg, tablespoon salt, and tablespoons of the spice mixture in a large bowl Add the steaks and turn to coat Transfer the contents of the bowl ... approximately ¼ inch thick Whisk the buttermilk, egg, tablespoon salt, and tablespoons of the spice mixture in a large bowl Add the steaks and turn to coat Transfer the contents of the bowl ... Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork Place each steak on a cutting board and score at 1-inch intervals against the. .. grain, cutting ¼ inch deep into the meat; flip and repeat One at a time, sandwich each steak between two pieces of plastic wrap and pound with a meat pounder or the bottom of a heavy skillet until