Prepare the Steaks: Pat the steaks dry with a paper towel. If they are thicker than 1cm, place them between two sheets of cling film and gently pound them with a meat mallet or a rolling pin until they are an even thickness. This is key for tenderness.

Set Up Your Dredging Station: You'll need two shallow dishes. In the first, whisk together the 250g plain flour, garlic powder, onion powder, smoked paprika, 2 tsp salt, and 2 tsp black pepper. In the second dish, whisk the eggs and milk together until smooth.

Coat the Steaks: Working one at a time, press a steak firmly into the seasoned flour, ensuring it's completely coated. Shake off the excess. Next, dip it into the egg mixture, letting any excess drip off. Finally, place it back into the flour mixture for a second time, pressing firmly to create a thick, shaggy coating. Set the coated steak on a wire rack. Repeat with all steaks.

Let the Coating Set: Allow the coated steaks to rest on the wire rack for about 5-10 minutes. What works best for me is this short rest, as it helps the coating adhere to the steak during frying, meaning you get a much crispier result.

Fry the Steaks: Heat the vegetable oil in a large, heavy-bottomed frying pan or cast-iron skillet over a medium-high heat. The oil should be shimmering, around 175°C. Carefully place two steaks in the pan, making sure not to overcrowd it. Fry for 3-4 minutes per side, until the crust is deep golden brown and crisp.

Rest the Steaks: Transfer the cooked steaks to a clean wire rack to rest while you cook the remaining two. Don't place them on paper towels, as this can make the bottom crust steam and go soft.

Start the Gravy: Carefully pour off all but about 4 tablespoons of the oil and drippings from the pan. Keep the heat on medium. Sprinkle the 60g of flour into the hot fat and whisk constantly for about a minute until it forms a smooth paste (a roux). This cooks out the raw flour taste.

Finish the Gravy: Slowly pour in the milk while whisking continuously to prevent lumps. Once all the milk is incorporated, pour in the stock. Bring the gravy to a gentle simmer and let it cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon. Season generously with black pepper and salt to taste.

Serve Immediately: Serve the tender country fried steak hot, with a generous ladle of the creamy pan gravy poured over the top.