Country Fried Steak and Milk Gravy

Season 4 cube steaks with 1/4 teaspoon pepper (and 1/4 teaspoon salt if desired); set aside.

In a shallow dish, mix 1 cup flour with 1 teaspoon pepper. Dredge each steak in flour.
Beat 2 eggs then dip meat in egg, then dredge in flour again.

Heat 1/4 cup vegetable oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.

Pour off all but 2 Tablespoons of oil. Sprinkle 2 Tablespoons of the dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in 1 cup milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon pepper or more if you like it really peppery.