• On a baking sheet with raised border (or in a marinade dish), add soy sauce. Lay your steaks into the marinade and soak on one side for 5 minutes. Then turn over and soak on the other side for 5 minutes. Remove from marinade dish/baking sheet and discard sauce.
• While your steaks are marinating, in a dredging vessel add 2 cups flower, 1/2 teaspoon of salt, onion powder, garlic powder, paprika, baking powder, pepper. Gently whisk all of these ingredients together.
• In the other dredging vessel, add 1.5 cups of buttermilk, two eggs and 1/2 teaspoon of salt and whisk together. (NOTE) - if you do not have butter milk, you can take regular milk and add the juice from one lemon. Whisk together and let it sit for about 10 minutes. If necessary gently whisk again to combine thoroughly. This works just as good as store bought butter milk.
• Preheat 1/2 cup of oil to approximately 325F. If using electric skillet this will be easy. If using a cast iron skillet, either use a thermometer to get as close to 325F as you can. You can also drop a little bit of flour into the pan and if that sizzles away, you should be ready to go.
• Take the marinated steak and dredge in flour on both sides. Try to get as much as you can into the nooks and crannies. :-) Shake off the excess, then dip the meat into the buttermilk/egg mixture and coat thoroughly on both sides. Let the excess drip off, then place the steak back into the flour mixture and press the flour into the steak on both sides.
• Place the steak carefully into the hot oil and cook for about 3 minutes on each side. Try not to touch the steak until you flip it over. Also, only do two steaks at a time as you do not want to crowd the pan. Once your steaks are done, place them on a paper towel to drain the oil.
• Repeat for the remaining steaks until your are done.

Making the milk gravy

• In a skillet, add one stick of butter
• Add 1/4 cup of flour. Cook flour and butter to create a nice roux. Cook until it's a very light tan color. Gently whisk as this is cooking.
• Add 1 cup of milk and bring to a simmer, whisking frequently until it thickens.
• Add pepper, salt and onion powder and mix together. IF mixture is too thick, add a little bit of milk to thin it down.
• Serve over your chicken fried steak.