Heat fat until hot, and season your flour. Dredge steak pieces in the flour, pressing in well and shaking off excess, then coat again.
Cook steak pieces in hot fat, allowing about 1 inch between pieces, so cook only as many at a time as will fit in the pan without crowding. This makes them crisp. As they get done on one side, flip over and cook the other side.
Remove steak pieces to a foil-lined pan and keep warm in slow oven while cooking remaining steak.
Stir a couple of tablespoons of the leftover flour into the water/milk mixture.
When steak is cooked, scrape up browned bits in bottom of pan, and stir in the water or water/milk combination. Bring slowly to a boil, and cook until thick for gravy. Season with salt and pepper if necessary.
OPTIONAL: You may brown 1 sliced onion in fat prior to adding liquid to make gravy.