Place the coarsely crushed crackers in a large bowl along with the all-purpose flour, salt and pepper to taste. Mix together until throughly combined.

Fill a large deep cast iron skillet with about 1 inch of the oil. Heat over medium heat until it begins to shimmer.

While the oil is heating, working 1 piece at the time, pull the steak from the buttermilk and place in the cracker mixture. Cover all sides of the meat with the mixture, firmly pressing it to fully coat all the crevices. Set aside on a plate, and repeat with the remaining steak.

Once the oil is hot and shimmering, working in batches, carefully place the breaded meat into the oil (dropping away from you) and fry for 3 - 5 minutes on each side, or until crispy golden brown and cooked through.

Then slowly add the whole milk, and whisk continuously until it begins to thicken and is smooth. Add cheese and more milk as needed to reach the desired consistency. Season to taste with salt and pepper.

Plate the fried steak with gravy. It goes great with side of mashed potatoes and greens. I used boil asparagus, sweet baby corn and broccoli.

Finish with freshly cracked black pepper and enjoy……