Prepare the Steaks: Pat the beef steaks thoroughly dry with kitchen paper. This step is crucial for getting the coating to adhere well. Set up your dredging station: in a shallow dish, whisk together the 250g plain flour, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon smoked paprika until evenly combined. In another shallow dish, whisk the 2 large eggs and 120ml whole milk together until smooth.

Coat the Steaks: Take each steak and dredge it first in the seasoned flour, ensuring it's completely coated. Shake off any excess. Then, dip it into the egg wash, allowing any excess to drip back into the dish. Finally, return it to the seasoned flour for a second coating, pressing gently to make sure the flour adheres. The steak should look fully covered and slightly shaggy, with no wet spots visible. Place the coated steaks on a wire rack set over a baking tray while you coat the others.

Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed frying pan or cast-iron skillet to a depth of about 2-3 cm. Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a good test is to drop a pinch of flour into the oil; it should sizzle immediately and vigorously without burning.

Fry the Steaks: Carefully place 2 steaks into the hot oil, ensuring not to overcrowd the pan. You should hear a lively, consistent sizzle. Fry for 3-4 minutes per side, until the coating is deeply golden brown and audibly crisp when gently tapped. The aroma will be wonderfully savoury and slightly smoky. Once cooked, remove the steaks from the pan and place them back on the wire rack to drain any excess oil. Keep them warm in a low oven (around 100°C/210°F) while you cook the remaining steaks.

Prepare the Gravy Base: Carefully pour off all but about 2 tablespoons of the frying oil from the pan. Return the pan to medium heat. Add the 60g unsalted butter to the pan. Once the butter has melted and is gently bubbling, sprinkle in the 60g plain flour. Whisk continuously for 1-2 minutes to create a roux. It should smell nutty and look like a pale, sandy paste, a light golden colour.

Make the White Gravy: Gradually whisk in the warmed 700ml full-fat milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps. Continue whisking until the gravy thickens to your desired consistency – it should be velvety smooth and coat the back of a spoon. You’ll notice the sound of the whisk against the pan will become thicker, and the aroma will be rich and creamy. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and an optional pinch of cayenne pepper. Taste and adjust seasonings as needed.