• STEAK
• Preheat oven to 350 degrees.
• Collect 3 bowls...one for the flour mixture, one for the buttermilk mixture, and one for the steaks once they're battered.
• Combine flour with garlic salt and dried steak seasoning in the first bowl.
• Whisk egg and buttermilk with salt and pepper in the second bowl.
• Sprinkle the meat with salt and pepper.
• Begin dredging the cube steak by coating both sides in the flour mixture, then dipping in the buttermilk mixture, and back again in the flour. Be sure to coat both sides of the meat.
• Add the breaded meat to the last bowl and repeat the process for each cube steak.
• Heat canola oil in a large cast iron skillet (ad) over medium-low heat.
• Gently place each breaded cube steak in the skillet and cook about 3 minutes on each side.
• When the steaks look golden brown, remove the meat and place on a plate or in a casserole dish. Keep warm by covering with foil.
• Sauté the sliced onion in skillet drippings for about 2 minutes until transparent. Drain onions and spoon over steaks in casserole dish. Cover with foil while making the gravy. 

CREAM GRAVY

• Scrape the bits from the bottom of the skillet, then add flour to the drippings over medium-low heat.
• Whisk the flour with drippings for about a minute to cook through, then add milk and turn up the heat to medium, stirring constantly.
• Whisk gravy while you add garlic salt and pepper.
• Once gravy starts to thicken and become smooth, add half and half and stir well until it's the perfect consistency. Taste the gravy to make sure it has enough seasoning. If not, add salt and pepper to taste.
• Add the steak and onions to the skillet and smother in gravy. Bake at 350 degrees for 45 minutes until steaks are tender.
• Serve over a heaping pile of Garlic Mashed Potatoes.