Cup of Yum
1. In a bowl, mix together the flour, a teaspoon of black pepper, a teaspoon of salt, the paprika, the onion powder, the garlic powder, and the baking powder. Set aside.
2. In another shallow bowl, whisk together buttermilk, Tabasco sauce and eggs. Set aside.
3. Pat the beef steaks dry with paper towel to remove as much moisture as possible.
4. Season them with a teaspoon of salt and a teaspoon of pepper.
5. Leave for 5 minutes and pat them dry again with paper towel.
6. Dredge beef steaks in flour mixture, shaking off excess, then dip in buttermilk-egg mixture, letting excess drip off, then again in flour mixture, shaking off excess. Steaks should be completely coated.
7. Place them on a tray or metal rack and leave to rest for 10 minutes.
8. Preheat the oven to 230 F (110°C).
9. Meanwhile, heat the vegetable oil in a heavy skillet or large cast iron skillet over medium to high heat and bring it to a temperature of around 340 F (170°C), a temperature that must be maintained throughout frying.
10. Dip 2 steaks at a time in hot oil and fry for 3 to 4 minutes on each side or until golden brown. Do not turn steaks more than once.
11. Remove the steaks from the skillet and drain on paper towel.
12. Place the steaks in the preheated oven to keep them warm.

Sauce

1. Pour the remaining oil from the pan into a large heatproof bowl. Do not scrape or clean the pan so that any residue left at the bottom of the pan can flavor the sauce.
2. Pour the oil or butter into the still hot pan.
3. Add the flour and mix for 2 to 3 minutes or until the mixture is golden brown.
4. Combine the cream and milk in a bowl and pour the mixture slowly into the pan, whisking constantly.
5. Continue to whisk and bring the sauce to a boil.
6. Cook over low to medium heat until the sauce is smooth and creamy, about 5 to 8 minutes.
7. If the sauce becomes too thick, add a little milk. Season with salt and pepper.
8. Serve with gravy and mashed potatoes and/or a green vegetable.