Using three pie plates, set up your breading station. In the first plate, place the corn starch. Whisk the eggs and milk together and place in the second plate. Finally, whisk together the 1 cup flour, salt, pepper, garlic powder and paprika and add to the third plate.

Now bread the beef. Place one piece in the cornstarch, flip over and coat all sides. Shake it over the plate to remove the loose bits. Next, place it in the milk and eggs letting the excess drip off after coating it and then cover with the flour in the third plate. While still in the plate, press the flour into the steak, then lift and shake off the excess. Place the steak on a rack over a baking sheet and continue with the remaining beef. When all the pieces have been breaded let them rest in the refrigerator for 10 minutes.

Preheat the oven to the lowest setting and place a baking sheet with a clean rack over it in the oven. In a large skillet—cast iron works best—heat the coconut oil over medium high heat. Fry the steaks 3–4 minutes per side. Only cook two or three at a time so as not to crowd them. As you finish the steaks, transfer them to the rack in the oven to keep warm.

When the beef is cooked, pour off the fat from the pan into a glass measuring cup. Return ¼ cup back to the pan and reduce the heat to medium. Sprinkle the 4 Tbsp flour over the top and stir until no white remains (if the flour used for breading is not soggy, you can use it; otherwise, use fresh flour). Let cook for 2 minutes. Add the beef stock and quickly scrape up the brown bits, then whisk in the milk. Add the paprika and red pepper flakes. Let cook for 4 minutes until the gravy coats the back of a spoon. Taste for seasoning.

Serve with mashed potatoes and your favorite vegetable.