Chicken Fried Steak

1 kg beef bottom round, trimmed of excess fat
2 tbsp SIDS SALT & PEPPER
1 cup flour
1 tbsp paprika
1 tsp garlic salt
2 tsp dry mustard
2 tsp thyme, ground
2 tsp basil, ground
½ tsp oregano, ground
1 tsp ginger, ground
1 tsp baking soda
3 eggs, beaten
¼ cup rice bran oil
2 cups chicken stock
½ cup whole milk
½ tsp fresh thyme leaves
1 tsp SIDS CRAZY SALT

Cut the meat with the grain into 1 cm thick slices. Season each piece on both sides with SIDS SALT & PEPPER. Place the flour into a pie pan and mix with paprika, garlic salt, mustard, thyme, basil, oregano, ginger and baking soda. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, until each slice is 6 mm thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10-15 minutes before cooking.
Place enough oil to cover the bottom of a 30 cm pan and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken stock and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk, SIDS CRAZY SALT and thyme then whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more SIDS SALT & PEPPER, if needed.
Serve the gravy over the steaks.