• Preheat oven to 250°.
• If the steaks are thicker than 1/2 inch, pound them to about 1/4 inch thick. Pat them completely dry with paper towels and season both sides.
• In a shallow bowl, combine flour, cornstarch, garlic powder, seasoning salt, and cayenne pepper.
• In a second shallow bowl, whisk together the eggs and milk.
• Dredge each steak in the flour mixture, shaking off the excess. Dip it into the egg mixture, coating both sides, then return it to the flour mixture. Press the flour firmly into both sides.
• Heat about 1/4 inch of oil in a large cast-iron or heavy-duty skillet over medium heat. Heat the oil to about 350°F.
• Fry the steaks one or two at a time for 2 to 5 minutes per side, or until golden brown and crispy. Flip only once.
• Transfer the cooked steaks to a paper towel-lined baking sheet. Once all the steaks are fried, remove the paper towels and place the steaks in the 250°F oven to keep warm.

Gravy

• Carefully pour the grease from the skillet into a heatproof container. Return 1/4 cup of the drippings to the skillet.
• Return the skillet to medium heat and whisk in 1/4 cup flour. Cook for at least 1 minute, whisking constantly and scraping up the browned bits.
• Slowly whisk in 2 cups of milk. Bring the gravy to a simmer and cook until thickened.
• Season with salt and pepper. Add additional milk if the gravy is too thick, or simmer longer if it is too thin.
• Serve the chicken fried steak topped with homemade white gravy.