In a shallow bowl add milk and eggs. Beat together.

In a second shallow bowl add flour and seasonings. Mix together.

Season with a piece of cube steak with salt and pepper then coat in flour mixture, place into the egg mixture and coat, then repeat by coating in the flour mixture. Place onto a clean plate and repeat with remaining cube steaks.

Heat the oil in a large skillet over medium heat. Add meat to the hot oil, being careful not to over crowd the pan. Cook until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate or a metal cooling rack on a sheet pan. Repeat with remaining steaks.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

Sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in 3 to 4 cups milk , whisking constantly. Add the salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. You may need to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes with a slathering of gravy.