Season the meat as desired and cut into two pieces

Use two shallow bowls for flour

In the first bowl, place plain flour

In the second bowl, add more flour plus the desired amounts of the seasonings (reserve - save - 3 tablespoons of flour for the gravy)

In a third bowl, beat the two eggs and milk together

Dip the meat in the plain flour, then in the egg mixture and then in the seasoned flour and shake off the excess flour

Fry in a heated skillet (cast iron works best) with about 1/4 inch of heated vegetable oil until golden brown and cooked through (have the oil hot enough to fry but not too hot or you'll burn the oil)

To check the temperature of the oil, let a drop of water fall into the oil. If it pops back at you, the oil is ready.

Remove meat and keep warm

Gravy:

Pour off all but 3 tablespoons of the grease created when frying the steak and add the 3 tablespoons of reserved spiced flour to the remaining grease

Stir and blend well and cook for a few minutes over medium-low heat

Add milk to correct consistency of the gravy you like and correct the seasoning