Start by tenderizing your steaks if you’re using sirloin. You want them nice and thin, about 1/2 inch thick. Season both sides of the steaks with salt, pepper, and cayenne for a hint of spice.

In one bowl, whisk together the flour, garlic powder, salt, pepper, and cayenne. In another bowl, mix the buttermilk and beaten eggs. This combo will give your steak that crispy coating everyone loves.

Dredge each steak in the flour mixture and then dip it into the egg and buttermilk mixture. After that, coat it again in the seasoned flour. Press the flour onto the steaks to make sure the breading sticks well.

Fill a big skillet with about 1/2 inch of vegetable oil and heat it over medium heat. When the oil is hot (you can test it with a small piece of breading), carefully add the steaks. Fry each side for about 3-4 minutes or until golden brown. Set the steaks on a paper towel-lined plate to drain any excess oil.

Melt the butter in the same skillet over a medium heat. Stir in the flour and cook for 2 minutes, whisking constantly to make a roux. Add the milk gradually while stirring to avoid lumps. Simmer it for a while till it thickens. To taste, add more salt and black pepper to the gravy.

Serve your crispy fried steaks immediately after pouring the creamy sauce over them.