Combine first 8 ingredients (all the dry) in a 1 gallon food storage bag or breading dish. Shake or mix well; reserve remaining flour for gravy.
In large non-stick or well-seasoned cast iron skillet, heat oil over medium/medium-high heat.
While oil is heating, add steaks to seasoned flour and coat well, pressing flour into all the nooks and crannies.
Place steaks in hot oil (2 batches may be necessary, depending on size of skillet & steaks;) fry approximately 4 minutes on each side, checking occasionally (may need to lower heat slightly) and turning when browned.
As each steak finishes cooking, remove to paper towels to drain; keep warm as you prepare gravy.
Drain most of oil from skillet, leaving approximately 2 tablespoons and any brown bits.
Add remainder of seasoned flour.
Stirring or whisking, gradually add milk and work out any lumps.
Stirring constantly, cook over medium-high heat until bubbling; reduce heat to medium-low and continue to cook, stirring constantly, for 2 minutes; gradually add extra milk if thinner gravy is desired. If thicker gravy is desired, continue to simmer and stir until thickened.
Taste gravy for seasoning; add salt and pepper to taste.
Serve immediately with fried steaks, or reduce heat to lowest possible setting and cover well until served (to prevent "skin" formation.)