• Place the steaks in a re-sealable plastic bag. Use a meat mallet or small cast iron skillet to pound the steaks thin. You want them to be between 1/8 to 1/4 inch thick. Season the steaks with salt and pepper and set them aside while you prep the dredging station.
• Set out three shallow dishes for the dredging process (we used pie dishes). 
• Add the cornstarch to the first dish.
• Whisk the buttermilk and egg in the second dish. 
• In the third dish, combine the flour, spices, baking powder, salt, and pepper. Whisk to combine. 
• Dredge each steak in the cornstarch and shake off the excess so they have a light dusting. 
• Transfer the steaks to the buttermilk mixture and coat both sides. Next, dredge them in the flour mixture, patting them down so the flour adheres well. Lift the steaks and shake off the excess flour then set them aside while you heat the oil. 
• Pour enough oil in a deep skillet or Dutch oven until it is about 1 to 1-1/2 inches deep. 
• Heat the oil over medium-high heat until it reaches 350°F to 375°F. If you don’t have a thermometer, stick the end of a wooden spoon in the oil. If you see small bubbles form around the handle of the spoon, the oil is hot enough. 
• Using tongs, gently place one to two steaks in the hot oil. Cook for about 2 minutes per side or until golden brown.
• Transfer the steaks to a wire rack or paper towels to drain. Repeat with the remaining steaks. 

Make the Gravy

• Pour the oil out of the skillet (it is ok if there are some brown bits in the skillet, they will add flavor to the gravy). 
• Add the butter or bacon drippings to the skillet and melt it over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly. 
• Slowly pour in the milk while constantly whisking. Initially the mixture will seize up and clump. Continue to slowly pour the milk and whisk. When the mixture looks like a smooth paste, you can start to pour the milk a bit faster. 
• Whisk in the cream, salt, pepper, and Ooomami blend (if using). Taste and add additional seasoning if desired. If you want thinner gravy, add additional milk. If it is too thin, let the gravy simmer for a few minutes.