Chicken fried steak with cream gravy

Tenderize the top sirloin with a bladed meat tenderizer until covered in tiny holes.

Whisk the dry breading: a cup of all-purpose flour with a teaspoon each of kosher salt and cayenne.

Whisk the wet: one large egg, a teaspoon of baking powder and half a teaspoon of baking soda into a slurry, then a cup of buttermilk.

Double-dip: dry, shake off excess, wet into every crack, then dry again for a craggy coat.

Fry in 350F oil four to five minutes per side until deeply golden brown and crisp, flipping carefully so the shell does not crack; drain on a wire rack and keep warm in a low oven.

Keep the fried bits in the pot with two to three tablespoons of the oil; saute half a finely minced onion two to three minutes until translucent at the edges.

Add two or three crushed garlic cloves for about 30 seconds over medium heat, then a quarter cup of flour, cooking two to three minutes until the raw flour smell goes.

Slowly whisk in about half a cup of beef stock and a cup of light cream; whisk over medium-high until bubbling and thickened, then lower the heat so it does not scorch.

Season with kosher salt, pepper and optional cayenne; reduce until it coats the back of a spoon, and keep warm, as it thickens on cooling.