Chicken-Fried Steak
['8 (6-ounce) top round steaks', '3 teaspoons kosher salt, divided, plus more', 'Freshly ground black pepper', '3 cups all-purpose flour, divided', '3 cups cornstarch, divided', '3 tablespoons paprika, divided', '3 cups buttermilk', '4 quarts vegetable oil']
Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2–6 hours.
Let steaks stand at room temperature 30 minutes.
Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.
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