Country Fried Steak with Homemade White Gravy

0 Add the buttermilk, hot sauce, and 1 tablespoon of seasoned salt to a mixing bowl or gallon zip lock bag. Stir or shake to combine. Place the cubed steaks into the marinade, making sure they are fully coated. Refrigerate for at least 6 hours or overnight.
1 When ready to cook, set up your breading station. In one shallow dish, whisk together the eggs and cornstarch until smooth. In a second shallow dish, combine 1 1/2 cups of flour, 1 tablespoon seasoned salt, 2 teaspoons of onion powder, and 2 teaspoons of garlic powder. Mix well so the seasonings are evenly distributed.
2 Coat each steak in the seasoned flour, shaking off any excess. Dip the steak into the egg mixture, letting the extra drip off. Repeat the flour and egg coating one more time. Place the coated steaks on a plate and allow them to rest for at least 15 minutes so the coating adheres.
3 Heat a large skillet over medium high heat and pour in vegetable oil until it is about 1 inch deep. Test the oil by dropping in a pinch of flour; if it sizzles, the oil is ready. Fry the steaks in small batches for 3–5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove and drain on a paper towel lined plate.
4 After all steaks are cooked, carefully pour off the oil, leaving about ¼ cup in the skillet. Lower the heat and sprinkle in the flour. Stir continuously and cook for 2–3 minutes.
5 Gradually whisk in the milk and bring the gravy to a gentle simmer, stirring until thickened. Season with salt and black pepper to taste. Spoon the gravy over the country fried steaks and serve.