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1
In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well.
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2
In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste.
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3
Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet.
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4
This tenderizes the meat.
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5
Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off.
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6
Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.
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7
Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side.
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8
Remove steaks and drain on a paper towels.
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9
Carefully remove some the fat from the cast iron pan, reserving 1/4 cup.
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10
With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan.
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11
Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick.
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12
Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste.
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13
Place the steaks on a serving platter, top with gravy and serve
