Pat the steak dry

Season both sides of the steak with salt, pepper, and garlic. Slice the steak in half.

Put the steak into a ziploc bag and add the buttermilk.

Dip the steak still wet with buttermilk into the flour.

Then into the egg

Now cover with the breadcrumbs.

Fry in the oil turning as needed.

When done move to a paper towel to absorb excessive oils.

Repeat with 2nd piece of Steak.

Add buttermilk to the Roux simmer 8 minutes. Stirring constantly till thickened. Add water if too thick. Add seasonings to taste.