Heat Crisco or oil in a large cast iron skillet over medium high heat.

Season steak with a generous sprinkling of Montreal Steak Seasoning. Set aside.

In a shallow dish, mix flour with salt and black pepper. Dredge each steak into the flour, then dip into the beaten egg and then dredge in the flour again.

Fry steaks for 3 to 4 minutes per side, or until golden brown. Remove from the skillet and place on a plate lined with paper towels.

Drain all but 2 tablespoons of fat. Sprinkle 2 tablespoons of dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet.

Gradually whisk in milk. Cook for 3 to 4 minutes, stirring frequently, until thickened and bubbly. Adjust seasonings to taste.

Optional: can add a dash of hot sauce to the gravy, if desired.