• Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
• Cut your cube steak or tenderized round steak into 1 inch strips Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same. 
• Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry. 
• Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan or on paper towel. Continue until all have been cooked reserving some of the oil and crumbles in the bottom for cream gravy. 

For the Gravy

• In a separate skillet add the 2 tablespoons oil and heat to medium , not smoking. Add the flour. Allow the flour to cook a minute or two, stirring constantly. Add the milk a little at a time, whisking to prevent the flour Salt and pepper to taste.  I don't like a too thick gravy, so just add milk as you go to reach your desired consistency.