Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a meat mallet, pound steaks to tenderize, if necessary.
Place saltine crackers in a gallon freezer bag and crush with a rolling pin or "cleaned" meat mallet.
In a shallow bowl, stir together the crushed saltine crackers, all-purpose flour, seasoned salt, and freshly ground black pepper.
In another shallow bowl mix together the large eggs and buttermilk.
Prepare the Steaks
Dredge each tenderized round steak first in the cracker mixture, then in the egg batter, and then a second time in the cracker mixture. Pat cracker mixture onto the surface of each steak until completely coated.
Heat oil in a large cast iron skillet. Fry steaks until golden brown, approximately 5-8 minutes on each side. When done, keep warm on paper towels.
Make the Gravy
Scrape the bottom of the skillet with a metal spatula to release crumbs for gravy.
Pour more oil in the skillet if needed and heat for 1-2 minutes on medium heat.
Stir the all-purpose flour into the oil to make a paste. Add whole milk and whisk until thickened. Season with kosher salt and freshly ground black pepper to taste.
To serve, spoon hot gravy over steaks and mashed potatoes. Serves 4