Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy is a creation from the chef's journey through the South--cubed steak with fresh marjoram dotting the flour-cracker coating mixture. Cornmeal Gravy tops the country-fried steak.
Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
Capitol Grille, Nashville, Tennessee