Pour oil into a large cast iron pan about 1/4" high and heat over medium heat. Make sure that the oil is heated just right. When you flick a little water into the oil and it crackles and you see it glistening, then it's just right.
Dry off each steak with paper towels to absorb the extra liquid.
While the oil is heating up, prepare 3 different bowls that are big enough for the steaks. Divide the flour in half, and in the first bowl put half of the flour, the second bowl has eggs and buttermilk whisked together, and the third bowl has the other half of the flour mixed with all the seasonings.
Once the oil is ready, place one steak into the flour mixture, then to the egg mixture and finally into the flour with seasoning mixture then into the pan.
Place two steaks at a time into the pan and cook for 4 minutes on each side. Once the first two steaks are cooked, place on a plate lined with paper towels and place into a preheated oven at 175° to keep warm while the rest of the steaks are being cooked.
Repeat the coating process for the other two steaks. Make sure to coat the steaks right before they are going into the pan.
Turn heat off and remove excess oil except keep a tablespoon plus all the drippings from the steaks.
Turn heat back to medium, sprinkle the flour into pan and scrape up the steak drippings from the bottom. Cook for a couple minutes then pour milk into pan. Continue stirring constantly over medium heat until gravy comes to a boil. Reduce heat and continue cooking until gravy thickens up. Add seasoning and salt and pepper to taste.
*If the gravy gets too thick after it has cooled, add a little milk to thin it out.
Once gravy is done, remove steaks from oven, cover with gravy, serve with mashed potatoes and corn or your favorite vegetables.
Recipe adapted from Loaves and Dishes