Preheat your oven to 350°F.

Slice the beef bottom round with the grain into ½-inch thick pieces. Generously season both sides with salt and pepper.

Set up your dredging station: one dish with flour, one with beaten eggs.

Coat each piece of steak in flour, then use a meat tenderizer to pound it down to ¼-inch thick. Dredge again in flour, dip into the egg mixture, and finish with one last coating of flour. Repeat with all the pieces. Let the dredged steaks rest for 10-15 minutes.

Heat enough avocado oil to fully coat the bottom of a large skillet over medium-high heat. Once the oil is shimmering, fry the steaks in batches—don’t crowd the pan! Cook each piece for about 4 minutes per side until golden brown. Transfer to a wire rack set over a baking sheet and keep warm in the oven while you finish the rest.

To make the gravy, add about a tablespoon of the leftover oil to the pan. Whisk in 3 tablespoons of the seasoned flour from your dredging station and cook for a minute. Slowly pour in the chicken broth, whisking to deglaze the pan. Let it come to a simmer, then stir in the milk and thyme. Cook for 5-10 minutes, stirring often, until thickened and smooth. Season with salt and pepper to taste.

Pour that rich, velvety gravy over the crispy steaks and serve immediately!