For the Steaks

1. Pour about 1 inch of oil into a large heavy bottomed skillet (cast iron works best), and heat over medium to about 325 F.
2. Add flour and spices to a medium bowl. In another medium bowl, gently beat together egg, buttermilk, and tobasco.
3. Season steaks with a sprinkle of salt, and dredge in flour. Make sure to completely shake off excess.
4. Dip into the egg mixture, and turn to coat
5. Place back into bowl of flour, turning to coat, and gently pat flour into all sides.
6. Carefully lay the steaks into the hot oil, and cook for 3-5 minutes on each side until golden brown. Cook only two at a time if you need to avoid overcrowding.
7. Remove steaks from oil, and place onto paper towel lined plate or cooling rack.

For the Gravy

1. In a medium skillet, melt 1 tbsp butter over medium heat.
2. Once butter is melted, add 1 Tbsp flour, stirring constantly for a few minutes until a golden brown roux is formed.
3. Slowly add milk, stirring constantly making sure to press out any lumps that form.
4. Reduce heat to low, add Tabasco, and continue cooking for a few more minutes to thicken gravy.
5. Season with Salt and Pepper to taste.

Place Cooked Steaks on a plate, and smother with a good amount of gravy!