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1
Pat the steaks dry and season with salt and pepper.
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2
Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
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3
Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
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4
Dredge again in the flour, shaking off any excess.
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5
Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
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6
Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
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7
When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
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8
Remove the steaks and keep warm.
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9
For the gravy:
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10
Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
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11
Reduce the heat to medium, and add the flour, salt and pepper.
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12
Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
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13
Slowly whisk in the milk, about 1/2 cup at a time.
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14
Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
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15
Season again with salt and pepper, if necessary.
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16
Serve the gravy over the chicken-fried steaks.
