Preheat your oven to 250 °F and get out an oven safe platter/pan.
Start by pounding the steaks to about 1/4-inch thickness to ensure even cooking throughout.
Salt and pepper each steak on both sides thoroughly.
In a medium bowl, add the 2 cups of flour, baking powder, baking soda, onion powder and set aside.
In a second bowl, mix together the buttermilk, egg, Tabasco sauce and minced garlic.
Place the steak first in the flour, covering completely on all sides, then remove and dredge in the second bowl with the remaining ingredients. Ensure you cover completely.
Now place the steak back into the flour mixture and coat thoroughly so that the steaks are covered in the dry flour. Place on a baking sheet and let rest while you heat the oil.
Place a 1/4 inch of oil in a deep skillet and heat over medium-high heat. Fry the steaks until golden brown. This can take up to 5 minutes per side but be sure to keep an eye on them to avoid burning.
Once browned, remove onto a plate covered in paper towels to soak up any excess oil, then set on the ovensafe platter and place into the preheated oven.
Carefully drain all but 1/4 cup of the fat from the skillet. Try to leave as much of the fried brown bits as possible as these will add flavour to your gravy.
Heat the skillet to medium-low heat now with the leftover oil still in it. Whisk in the 1/4 cup of flour and scrape the bottom of the pan to remove all browned bits into the soon-to-be gravy mixture. Stir in milk, raising the heat to medium and bring to a simmer.
Continue cooking until the gravy thickens, about 5 minutes give or take. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste.
Spoon gravy over steaks and serve.
Notes
Feel free to add your favorite seasonings to the flour dredge to play around with the flavor!