Place the 32 ounces of top round steak on a cutting board. Using a meat mallet, pound each steak until very tender—around 1/8-inch thick—to break down tough muscle fibers.

In a large bowl, mix 3 cups of all-purpose flour with 3 tablespoons of seasoning salt. In another bowl, combine 1 1/2 cups of buttermilk with the remaining seasoning salt. Dredge each tenderized steak in the flour mixture, dip in the buttermilk, then recoat in the flour mixture to achieve a double layer for an extra-crispy crust.

Heat vegetable oil in a heavy skillet to about 350°F (the oil should be roughly 1/2-inch deep). Fry the coated steaks for 3-4 minutes per side until they develop a golden, crispy exterior. Fry the oysters separately for about 2 minutes or until golden brown.

After frying, drain most of the oil from the skillet, leaving approximately 2 tablespoons. Add 1 cup of finely chopped onion and 1/2 cup of finely sliced green onion; cook until the onions are softened.

Sprinkle 2 tablespoons of flour over the softened onions and stir constantly to form a roux. Slowly whisk in 2 1/2 cups of milk, then season with 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon additional seasoning salt. Allow the mixture to simmer until it reaches a thick, gravy-like consistency.

Plate the chicken fried steak and fried oysters, generously drizzling with the warm cream gravy. Enjoy this Southern masterpiece on its own or served alongside classic sides such as creamy mashed potatoes, collard greens, corn on the cob, or warm buttermilk biscuits.