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1
If using a roast, slice the meat with the grain into 1/2- to 3/4-inch-thick slices.
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2
If using round steaks, halve them horizontally to create thinner steaks if necessary.
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3
Lay the steaks on a work surface and use a meat mallet to pound them to 1/4-inch thickness.
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4
If using cubed steak, no slicing or tenderizing is required.
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5
Heat a warming drawer or preheat the oven to 175F.
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6
In a wide, shallow bowl, beat the eggs.
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7
In a second wide shallow bowl, place the flour, salt, and pepper and whisk until well blended.
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8
Coat a steak on both sides with egg, and then dredge in the seasoned flour, coating both sides.
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9
Transfer to a baking sheet or platter and repeat with the remaining steaks.
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10
Set the remaining flour aside.
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11
In a large skillet, heat the oil over medium heat until shimmery and hot but not smoking.
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12
Place enough steaks in the hot oil that they fit without crowding; do not pack the skillet or they will take longer.
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13
Fry until well browned, 4 to 6 minutes per side (longer if steaks are thick or not well tenderized).
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14
Transfer to a serving platter and continue until all the steaks are cooked, adding more oil to the pan if necessary.
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15
Keep the transferred steaks warm in a warming drawer or the oven.
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16
Do not cover with foil or they will become soggy.
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17
Drain the skillet of all but 2 tablespoons oil; leave any bits of coating in the pan.
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18
Return the pan to the heat and slowly stir in 1/3 cup of the reserved seasoned flour, scraping the bottom of the pan to loosen the cooked-on bits.
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19
When the drippings and the flour are well mixed, stir in the milk.
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20
Simmer the gravy until thickened, 10 to 15 minutes.
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21
Drizzle some gravy over the steaks and serve; pass any remaining gravy at the table.
