Directions

1. Preheat oven to 250 degrees F.

2. Cut the meat with the grain into 1/2-inch thick slices. Gently tenderize the meat with a tenderizing mallet or lay the slices between sheets of plastic wrap and gently pound with a rolling pin or other heavy tool. Place the slices in a zip lock bag and cover with buttermilk. Marinate for 4 hours minimum and no more than 8 hours.

3. Rinse and dry the beef slices. Season each piece on both sides with salt and Ground Long Pepper. Place the flour into a pie pan and add the remaining Ground Long Pepper. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat again until each slice is 1/4-inch thick. Dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 5 minutes in the refrigerator and 5 minutes out before cooking.

4. Place enough of the vegetable oil to cover the bottom of a large skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

5. Add the remaining vegetable oil to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and de-glaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon and season with more Ground Long Pepper. Serve steaks with gravy over the top.