1) Slice steaks about 1/4 inch thin and pound out with a tenderizer. Season well with salt and pepper.
2) Add flour to a large bowl and add seasonings. Don’t be shy on the seasoning.
3) Add the steak cuts to the buttermilk (or a few whisked eggs). Then move them to the flour mixture to make for a nice even coating over the steak. Let cuts sit while you prepare oil.
4) Add oil to a large pan over medium high heat until hot. Test oil by sprinkling in some flour. It should sizzle immediately. You just need a small coating of oil in the pan. The oil should come up about halfway on the steaks.
5) Add steak cuts to the oil and cook for about 4 minutes per side. Work in batches and make sure the steaks are cooking evenly and not touching.
6) Remove steaks to a plate lined with a paper towel to drain. Let oil cool off a bit in the pan.
7) Pour off all the oil in the pan except about 2 Tablespoons and leave all the browned bits.
8) Add butter pan and scrape up any stuck bits of steak. Put pan back over low heat.
9) Sprinkle in flour and whisk to make a roux. Cook for about a minute until roux is lightly brown in color.
10) Whisk in milk slowly, adding milk about 1/2 Cup at a time. Keep whisking and any lumps should smooth out. Add milk and cook until thick and smooth. Season heavily with salt and pepper.
11) Serve steaks with lots of the gravy along with sides like potatoes, salad, or biscuits.