3) Add about 5cm vegetable oil to a large cast iron pan and heat over medium-high heat to 185 degrees C. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.
4) Carefully remove some the fat from the cast iron pan, reserving 60ml. With the pan over medium heat, sprinkle in 3 tbsp of plain flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve.