Whisk together the milk, eggs, half the salt, and the pepper. Pour into a gallon sized zip top baggie.

Lightly pound the steaks to tenderize them then put them in the baggie with the buttermilk. Place the baggie in the refrigerator over night or for at least 6 hours.

In a medium bowl whisk together the flour, remaining salt, and garlic powder. Remove two tablespoon of this mixture for later and pour the remaining into a shallow baking dish.

Pull the steaks from the buttermilk mixture and place on a plate. Pour the buttermilk mixture into a shallow dish.

Dredge the steaks in the flour, then back in the buttermilk mixture, and again into the flour. Place on a wire rack on top of a baking pan. Repeat with all steaks. Refrigerate for 30 minutes.

Heat the oil in a 12 inch skillet. I ended up using 1 cup of oil for half the steaks then pouring that oil out and heating the remaining oil for the remaining steaks.

Heat the oil to 350 degrees and fry the steaks for 3-4 minutes per side. Place on a paper towel to drain but keep warm.

To make the gravy melt the butter in a saucepan over medium heat. Add in the flour and whisk for 2 minutes.

Pour in the beef broth, coffee, and hot sauce. Bring the mixture to a bowl, stirring frequently, and boil for 3 minutes or until the gravy thickens.

Serve the steaks warm with gravy over top of them.