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1
Melt the butter in a large frying pan over medium heat until foaming.
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2
Sprinkle in the flour, measured salt, measured pepper, and cayenne.
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3
Cook, whisking frequently, until the mixtures dark golden brown and the flour and spices taste toasted, about 6 minutes.
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4
While whisking constantly, slowly pour in the milk.
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5
Bring to a simmer and let cook, whisking occasionally, until the mixture has thickened slightly, about 1 minute (the gravy will continue to thicken as it sits).
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6
Taste and season with additional salt and pepper as needed.
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7
Keep warm over very low heat while you make the steak.
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8
Place the milk in a shallow dish; set aside.
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9
In a second shallow dish, whisk together the flour, measured pepper, garlic powder, onion powder, paprika, measured salt, and cayenne; set aside.
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10
Place 1 piece of the beef on a cutting board and season both sides generously with salt and pepper.
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11
Using the studded side of a meat mallet, pound the steak, flipping to equally pound both sides, until its about 1/8 inch thick.
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12
Transfer to a large plate or baking sheet.
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13
Repeat with the remaining pieces of beef.
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14
Dip 1 piece of the beef in the reserved flour mixture, turn to coat, and shake off any excess.
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15
Dip in the milk, turn to coat, and dip in the flour mixture a second time, shaking off any excess.
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16
Return to the plate or baking sheet and repeat with the remaining pieces.
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17
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking or 350 degrees F on a deep-fry thermometer.
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18
Meanwhile, fit a wire rack over a baking sheet; set aside.
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19
When the oil is ready, fry 2 to 3 pieces of meat (dont crowd the pan) until golden brown and cooked through, about 2 minutes per side.
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20
Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil to keep warm.
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21
Repeat with the remaining pieces.
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22
Serve immediately, smothered in the gravy.
