1. 1. Prepare Steaks: Begin by seasoning both sides of each tenderized steak with salt and black pepper to enhance their natural flavor.

2. 2. Set Up Breading Station: This is essential for achieving that golden coating. In a mixing bowl, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper. In another bowl, whisk together the eggs and milk until smooth and thoroughly blended.

3. 3. Dredge Steaks: Take each seasoned steak and dip it first into the flour mixture, ensuring it’s well coated, then into the egg wash, and back into the flour mixture for a second coat. This double breading ensures a crispy and flavorful crust when fried.

4. 4. Heat Oil: Pour vegetable oil into a large skillet, enough to cover the bottom by about 1/2 inch. Heat the oil over medium-high heat until it shimmers, indicating it’s ready for frying.

5. 5. Fry Steaks: Carefully place the breaded steaks in the hot oil, frying them for about 4-5 minutes on each side, or until they reach a beautiful golden brown and crispy texture. Once cooked, remove them and place on paper towels to drain excess oil.

6. 6. Make Gravy: In the same skillet where you fried the steaks, reduce the heat to medium and add the butter. Allow it to melt completely before whisking in 1/4 cup of flour. Cook the mixture for about 1-2 minutes or until it turns a golden brown color, stirring continuously to avoid lumps.

7. 7. Add Milk: Gradually pour in the 2 cup of milk while whisking constantly to ensure a smooth gravy. Season with black pepper and salt to taste. Continue to cook, stirring frequently, until the gravy thickens to your liking.