Country Fried Steak and Gravy

1-cup vegetable oil
1 pound cubed steak cut into 4 (4-ounce) pieces
Salt
Freshly ground black pepper
Poultry seasoning
1 egg, beaten
3 cups plus 3 tablespoons milk
1 1/2 cups plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Season the steak with salt , pepper and poultry seasoning. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a 1/2 Gal. zipper-lock plastic storage bag and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Dip the steak in the egg wash, coating it completely and let the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove steaks and drain on paper towels. Season steaks with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup oil along with the brown bits. Reduce heat to medium and add the remaining 3 tablespoons flour; cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, and then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. Coats the back of the spoon: cooking term: to test if gravy is ready. Stir the gravy with a wooden spoon turn the spoon oven and using your finger swipe a line across the gravy-coated spoon. If the line remains gravy is ready, if not continue whisking and cooking

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