Begin by placing the steaks between two sheets of plastic wrap and gently pound them until they reach a thickness of about 1/4 inch.
In a shallow bowl, pour in 2 cups of all-purpose flour.
In another shallow bowl, combine baking powder, baking soda, 1 teaspoon of black pepper, and 3/4 teaspoon of salt. Add buttermilk, a dash of Tabasco sauce, an egg, and minced garlic, then mix until well combined.
Heat shortening in a deep cast-iron skillet until it reaches 325 degrees F (165 degrees C). Set a wire rack over a sheet of parchment for draining.
While the shortening heats up, dredge a steak in flour, shaking off any excess. Dip it into the buttermilk batter, allowing the excess to drip back into the bowl. Then, press it back into the flour to coat both sides thoroughly. Place the breaded steak on the wire rack and repeat with the remaining steaks.
Carefully place the breaded steaks into the hot oil, frying them in batches if needed, until they are golden brown, approximately 3 to 5 minutes per side. Once cooked, transfer the steaks to a paper towel-lined plate to drain and keep warm under foil.
After frying, drain the excess fat from the skillet but reserve about 1/4 cup of the liquid along with any solid bits.
Return the skillet to medium-low heat and add the reserved oil. Whisk in the remaining 1/4 cup of flour, scraping the bottom of the pan with a spatula to incorporate the flavorful bits into the gravy.
Slowly stir in milk and increase the heat to medium, bringing the mixture to a gentle simmer. Cook while stirring frequently until the gravy thickens, about 6 to 7 minutes. Season to taste with kosher salt and additional pepper.
To serve, arrange the fried steaks on a platter and generously ladle the rich gravy over the top.
