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Make score marks on the steaks to tenderize and increase surface area.
Prepare a buttermilk brine with eggs, buttermilk, salt, and pepper. Soak the steaks in the brine for at least 4 hours, or overnight.
Make a dredging mixture with flour, garlic powder, salt, and pepper. Dredge the steaks in the flour mixture twice.
Rest the dredged steaks in the fridge for 30 minutes to 2 hours to allow the coating to set.
Fry the steaks in hot beef tallow or vegetable oil for 5-6 minutes per side until golden brown.
Make a gravy by cooking flour in the reserved frying fat, then slowly whisking in milk until thickened.
Serve the country fried steaks with mashed potatoes, sautéed greens, and the homemade gravy.