Pound the steaks to about 1/4-inch thickness.

Place 2 cups of flour in a shallow bowl.

Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic.

Dredge each steak first in the flour, then in the batter, and again in the flour.

Cut each steak into 2 smaller pieces.

Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C).

Fry the steaks until evenly golden brown, 3 to 5 minutes per side.

Place fried steaks on a plate with paper towels to drain. Then move to a wire rack so they don’t sog up.

Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil.

Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.

Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes.

Season with kosher salt and LOTS OF pepper.

Spoon the gravy over the steaks to serve.