Chicken fried steak and gravy

4 cubed steaks (2 lbs.) (I call these minute steaks) 2 teaspoons house seasoning (Mix together 1/2 cup salt, 2 tablespoons pepper, 2 tablespoons garlic powder) 1 1/2 cup all-purpose flour 1 cup buttermilk 1 egg 1/2 cup vegetable oil 1 cup beef broth 1 cup heavy cream Season steaks with 1 teaspoon house seasoning. In shallow boil, mix together the flour and remaining house seasoning. In separate bowl, beat together buttermilk and egg. Dredge steaks in seasoned flour, shaking off any excess, then dip into buttermilk mixture, letting any excess drip off, and then dip again into the flour to coat. In a large skillet (I like to use cast iron), heat the oil over medium-high heat until it shimmers. You want it real hot. Cook the steaks until browned, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Drain all but 3 tablespoons of the oil from the skillet. Add 3 tablespoons of flour from the bowl of seasoned flour and whisk until browned, about 2 minutes. Add the broth and cream and bring to a boil. Stir until thickened, about 2 minutes. Taste and add more house seasoning, if needed. Serve. https://dixieskitchen.com/2020/06/11/chicken-fried-steak-with-cream-gravy/