Steaks:

Rinse the meat in cold water, place the steaks into a lidded bowl and pour the buttermilk over the steaks. Sprinkle the lemon juice over the steaks, cover and refrigerate for about 24 hours. Heat the oil in a skillet. While the oil is heating, remove the steaks from the buttermilk mixture and coat them in flour. When the oil is hot, place the steaks in the skillet and salt and pepper them. Turn the steaks when they are golden brown on the bottom and salt and pepper them again on the top side. After they are nicely browned on both sides, remove to a plate lined with paper towels to drain the grease. Serve with pan gravy and mashed potatoes or your favorite side dishes.

Pan Gravy:

Remove any pieces of meat from the skillet that the steaks were cooked in and add enough of the leftover flour to make a paste in the skillet. Add salt and pepper to taste and cook over medium heat, stirring constantly until the flour mixture is browned. Add about 2 cups of milk and continue cooking and stirring until you get a gravy consistancy. Taste and adjust seasonings as needed.