Use two glass shallow pie plates for coating and dredging the steaks. In one pie plate, mix together the flour, salt, black pepper, and cornstarch.  In the other pie plate, use a fork to whip together the egg and milk. Set aside.

Using a tenderizing hammer, pound the beef steaks until they are well scored. Cut each steak into 2oz – 4oz portions. Pass the steaks first through the flour, then the egg wash, and then back through the flour. Hold the steaks on a wire rack or plate lined with waxed paper until all of the steaks are coated.

Pour the vegetable oil into a 10” (25cm) skillet and heat until the vegetable oil is 350°F (176°C). Carefully place each steak in the vegetable oil. You may need to cook in batches. Fry until golden brown, about 2-5 minutes on each side. The length of frying time will depend on the thickness of the steak. Thicker steaks will take a little longer, but don’t overcook as those will be tough. Once the steaks are golden brown, remove to a heat proof pan lined with paper toweling. Keep the steaks warm in an oven heated to 200°F (93°C)

Make the gravy once all the steaks are cooked. Allow the hot cooking oil to cool slightly, and then pour off approximately all but 1/3 cup of the remaining cooking oil. Add any of the remaining dredging flour, and plus the 2 tbsp. flour as listed in the ingredients. Stir to combine cooking oil with the flour and the remaining coatings bits left in the pan. Turn the heat on low so the mixture begins to bubble. Add the milk to the simmering pan and stir the gravy over medium low heat so that it bubbles and reduces, about 3-4 minutes.