Chicken Fried Steak.......What More Can I Say?

Bob and I have lived in the north in the mountains, we have lived in the southwest in the desert, we have lived on the ocean in Mexico and now we are living in the South! I have adjusted my cooking to each place we have lived. Here in Oklahoma there are two favorite foods  everyone demands...........deep fat fried catfish and chicken fried steak. Now, I have felt like I have always cooked a good chicken fried steak but living here I have found a couple secrets that I will share. The mother of my good friend, Peck,  I believe to be in her 80's, has owned a restaurant in Ok forever and specializes in chicken fried steak. I listened to what she had to say.  Start with a good piece of steak, I like to use sirloin. This is where Bob comes in.........he gets out the meat cleaver and beats that steak on both sides until it absolutely has to be tender. He really loves to do this! Get out two pie tins. Fill one with flour, salt and lots of pepper and the other with buttermilk.  You can get by with plain ol milk but believe me, the buttermilk gives it the fluff and the flavor you want. Cut your steak in serving sizes removing as much fat from the edges as possible. Dredge the steak in the flour, then into the buttermilk and then back into the flour.  I use real lard to fry in.  I use it also for pie crusts, etc. Remember folks.........it is natural........don't be afraid of it.  So, you get your large cast iron skillet med hot with melted lard. Add your steak and cook until you can see the blood seeping through to the topside.  Now turn, should be a beautiful golden brown with a few "crustys". Continue to cook a bit longer. In the meantime boil potatoes to mash and prepare a vegy. Spinach or Kale goes well. Now remove the steaks and place in a pie tin on the stove while you make the gravy.........big important part. Scrape all those goodies in the bottom of the pan and sprinkle with flour, salt and pepper........stir.......turn the heat up and add milk a little at a time.  Keep whisking until the right consistency adding more milk as necessary.  You really want a nice thick gravy for chicken fried steak. Serve with a little gravy on the mashed potatoes and a little on your beautiful steak. Now, seriously, isn't that one of the best meals you have ever eaten?!