2) Heat 8 tablespoons oil in a heavy skillet over medium-high heat. Add two or four of the steaks to the hot oil and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 4 tablespoons more oil, as needed.
3) Make the gravy by adding the 2 tablespoons of remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon of pepper and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low and place the onions on top of the steaks. Cover the pan and let simmer for 30 minutes.
4) For the house seasoning, combine all ingredients. Store in an airtight container for up to 6 months.