Enjoy Look again I learned this from Grandpa

So we got ourselves a couple of ribeyes here. We're going to want to go ahead and flatten these out just a bit. Okay, we got a nice, nice even thickness here. Okay, so let's get our dredging station ready. Some little flour, enough to cover everything. So depends on how much meat you're making. I kind of usually mix up a little extra. I'd rather have more than not enough. Into our flour, we'll just add some of this Montreal steak seasoning. This is the only seasoning we're really going to add, so go ahead and be a little liberal with it. Into our other pan, we'll just add a few eggs. And give these a quick beat. Perfect. So into our dredging station, we'll take our little flattened ribeyes. You just want a good coat of flour on there. Get it in all the nooks and crannies here. Then into egg wash. Make sure she's good and coated. Okay, and then back into the flour. Make sure it's coated well. Then look at those two boys. Step 2: Make the gravy! Our bacon's coming along. We got some good color on there. This is going to be the base for our gravy. To it we're going to add 12 ounces of chicken broth. And with the rest of the chicken broth, we'll go ahead and just make a little roux here. We got ourselves some cornstarch and the remainder of that can of chicken broth. It's about 2 ounces in there. Go ahead and mix that up. The cornstarch works, I think, better than flour. It seems to be less lumpy. Okay, our broth's been simmering for a moment. Now it's time to add our roux. Oh yeah, it's already starting to thicken up. Look at that. Oh, that's great. Let's turn this heat down a bit. Get her on a dull roar. Doesn't take long. And just a smidge of Worcestershire sauce. And lastly, just a little bit of this heavy whipping cream. Now, I'll give us the nice color we want to. Oh, yeah. Gravy time. Wonderful. Let's plop these boys in our oil. Just be very careful, lay it away from you. Oh yeah, look at that. Oh, look at them falling apart. Oh, baby. Look at that. Oh, yeah. Gorgeous.