Heat the tallow in a large cast-iron skillet over medium-high heat for about 5 minutes. To test the fat's readiness, drop a pinch of panko into the pan—if it sizzles, the fat is ready. Reduce heat temporarily if the fat overheats while preparing the steaks.

Pat dry the steaks and lightly sprinkle them with salt.

In a medium bowl, crack and whisk the egg. Pour the pork panko into a separate dish.

Dip each steak into the egg, allowing the excess to drip off, then press it into the pork panko to coat both sides evenly. Place the breaded steaks on a plate.

Fry the steaks in the hot tallow for 2 to 3 minutes per side, or until golden brown. Avoid overcrowding the skillet; cook in batches if necessary, letting the fat return to temperature before frying the next batch.

Remove the cooked steaks and place them on a wire rack. Tent with foil to keep warm while you prepare the gravy.

Carefully pour off all but 1 tablespoon of fat from the skillet, leaving the browned bits in the pan. Add the heavy cream and whisk, scraping the bottom to release the browned bits.

Simmer the gravy over medium-high heat, whisking frequently until thickened, about 6 to 7 minutes. Add salt to taste.

Plate the steaks and pour the creamy gravy generously over them.

Serve immediately and enjoy this comforting carnivore delight.