Directions

• Rinse the elk steaks in cold water and pat dry. Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Cover steak with plastic wrap or parchment paper. Pound with a meat mallet to 1/4-in. thickness. Remove plastic or parchment; repeat with remaining steaks.
• Pour 4 cups buttermilk into a bowl or resealable plastic bag. Add steaks; refrigerate 4 hours or overnight.
• Place flour, Mrs. Dash, pepper, paprika, garlic powder, onion powder and if desired, cayenne powder into a shallow bowl; whisk to combine. In a separate shallow bowl, whisk remaining 1-1/2 cups buttermilk and egg until blended.
• Remove steaks from buttermilk marinade; discard buttermilk. Dip steaks in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
• In a large cast-iron or other heavy skillet, heat 1/2 in. oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 135°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
• For the gravy, remove all but 1/4 cup oil from pan. Stir in flour, salt and pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.