1. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and onion powder.
2. Dredge each steak patty in the flour mixture, ensuring they are fully coated. Shake off any excess.
3. In a large skillet, melt the butter and vegetable oil over medium-high heat.
4. When the skillet is hot but not smoking, add the steak patties. Cook until golden brown on both sides, about 4-5 minutes per side.
5. Once the steaks are browned, remove them from the skillet and set aside.
6. Reduce heat to medium and gradually whisk the milk into the remaining oil and flour mixture in the skillet. Continue to cook, stirring constantly, until the mixture thickens into a gravy.
7. Return the steak patties to the skillet, ensuring they are submerged in the gravy. Simmer on low heat for about 20 minutes, allowing the flavors to meld and the steaks to become tender.
8. Serve the steaks hot, generously smothered in the rich gravy.
I’ve made this so many times now, and it gets better each time
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