Instructions

• Place steaks between two sheets of heavy plastic on a solid, level surface; firmly pound with a meat mallet to a ¼-inch thickness.
• Place 2 cups flour in a shallow bowl.
• Combine baking powder, baking soda, 1 teaspoon pepper, and ¾ teaspoon salt in a separate shallow bowl; stir in buttermilk, egg, Tabasco, and garlic to combine.
• Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C).
• Place a wire rack over a sheet of parchment paper.
• Meanwhile, dredge 1 steak in flour to coat; shake off excess.
• Dip into buttermilk batter; lift up so excess batter drips back into the bowl.
• Dredge in flour again to coat both sides completely.
• Place breaded steak on the prepared wire rack.
• Repeat with remaining steaks.
• Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side.
• Transfer steaks to a paper towel-lined plate to drain.
• Cover with foil to keep warm.
• Drain fat from the skillet, reserving ¼ cup and as much solid remnants as possible.
• Place skillet over medium-low heat.
• Add reserved ¼ cup oil; whisk in remaining ¼ cup flour.
• Scrape the brown bits of food off the bottom of the skillet with a spatula.
• Stir in milk; increase heat to medium and bring gravy to a simmer.
• Cook, stirring often, until thick, 6 to 7 minutes.
• Season gravy with salt and black pepper.
• Transfer steaks to a platter; pour gravy over top.