First, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish.
Combine the milk and eggs in a another bowl and whisk to combine.
3. Thoroughly coat each steak by dipping it into the flour mixture, followed by the egg mixture, and then again into the flour mixture.
4. In a big skillet, heat the vegetable oil over medium-high heat. Cook the steaks in batches in the pan for about 4 minutes per side, or until they become a golden brown color. Take out and place on a plate lined with paper towels.
5. Make the gravy by reducing the heat to medium and adding about 2 tablespoons of the frying oil that was retained to the same pan. Add the flour and continue whisking for about one minute. Whisking constantly, slowly add the milk so that lumps don’t form. Finish with a pinch of pepper and salt. Allow the gravy to thicken in the pan for about 5 to 6 minutes.
6. Spoon the gravy over the steaks and serve them hot.
Tips and Variations
The meat seasoning and gravy may also benefit from a little of cayenne pepper for an extra kick. Fry the steaks in a combination of half butter and half vegetable oil for more flavor without the heavy fat if you’re trying to cut down. If you or a loved one are gluten intolerant, you can make this recipe gluten-free by using gluten-free all-purpose flour; just be sure to modify the batter consistency as necessary.
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