Traditional fried steak topped with a brown gravy flavored with hickory-smoked bacon drippings.
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Fry the hickory smoked bacon in a large cast-iron skillet until crisp, then remove the bacon and reserve 3 tablespoons of the drippings in the pan.
Whisk the eggs and 1/2 cup of milk in a shallow bowl; in a separate bowl, season the flour with salt, pepper, garlic powder, and smoked paprika.
Dredge each cube steak in the flour, dip into the egg wash, and then coat thoroughly in the flour again, pressing firmly to ensure a thick crust.
Add vegetable oil to the reserved bacon drippings and heat over medium-high until shimmering, then fry the steaks for 4-5 minutes per side until golden brown.
Remove the steaks to a wire rack to drain, and pour off all but 4 tablespoons of the fat from the skillet, keeping the browned bits (fond) in the pan.
Whisk 1/4 cup of the seasoned flour into the hot fat to create a roux, cooking for 2 minutes until it turns a deep golden brown.
Slowly whisk in the beef broth, remaining milk, and Worcestershire sauce, simmering until the gravy thickens to coat the back of a spoon.
Crumble the cooked bacon into the gravy and serve immediately over the fried steaks.
