1 (¾-inch) thick round steak
flour
salt and pepper
buttermilk
lard or bacon drippings

Have the butcher cut a slice of round steak about ¾-inch thick, its weight depending on the number of diners. 

1. With a rolling pin or bottle, pound the steak to ½-inch thickness. 

2. Cut it into convenient serving portions. 

3. Dip in buttermilk, then dredge in flour that has been seasoned with salt and pepper. 

4. Heat lard or drippings in a large iron skillet. 

5. When almost at the smoking point, add the steak and sear very quickly on both sides. 

6. Reduce heat and fry until brown on one side, turn and brown the other. 

7. Drain quickly on paper.

Serve with White Gravy.