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1
Season each steak on both sides with a pinch of salt and of freshly ground black pepper, rubbing them into the meat.
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2
One at a time, dredge the steaks into the flour, then in the egg, then in the cracker crumbs.
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3
Reserve 1/4 cup of the flour.
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4
In a large heavy skillet over medium heat, warm the corn oil.
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5
Add the steaks and cook them, turning them carefully once or twice, until the meat is fully cooked through and the crumb coating is brown and crisp, 8 to 10 minutes total.
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6
Transfer them to a platter and keep them warm.
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7
Pour all but 4 tablespoons of the fat in the skillet through a strainer and discard it.
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8
Return any cracklings from the strainer to the skillet and set it out over low heat.
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9
Whisk the reserved 1/4 cup of flour into the fat in the skillet and cook over low heat, stirring and scraping, for 2 minutes.
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10
Gradually whisk in the milk.
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11
Raise the heat slightly and bring the gravy to a simmer.
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12
Cook, stirring often and scraping the browned deposits from the bottom of the skillet, until the gravy has thickened, 5 to 6 minutes.
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13
Adjust the seasoning.
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14
Arrange the steaks on each of 4 plates.
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15
Spoon the mashed potatoes next to the steaks and nap both generously with gravy.
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16
Serve immediately.
