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1
Heat oven to 200 degrees.
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2
Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
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3
Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well.
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4
Pour milk into a large bowl.
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5
Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated.
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6
Shake off excess.
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7
Lay steaks into hot oil until skillet is full, but not crowded.
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8
Cook for about 3 minutes a side, or until a good crust is formed.
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9
You may need to do this in batches, moving steaks to a platter in the warm oven as they cook.
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10
When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
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11
Pour milk into a saucepan and add enough water to make 3 cups.
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12
Heat over medium heat until just before boiling point.
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13
Turn heat under frying pan to medium.
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14
When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes.
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15
Gradually add liquid, stirring constantly to remove lumps and cook until thickened.
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16
Adjust seasoning.
