Combine flour with salt, pepper and seasonings in a large flat container. Set 1 TB aside. In a seperate container, large enough for steaks to lay flat, pour the buttermilk. Dip steaks in buttermilk to cover all sides. Dip buttermilk coated steaks into the flour, pressing down so the flour mixture sticks better. Set aside on wax paper for 20 minutes. Heat a non-stick skillet over medium high heat with 2 TB olive oil. When the oil is hot, add breaded steaks and cook on each side until golden brown. 5-6 minutes. If oil is absorbed before cooking is done,add a small amount to prevent burning or sticking. Careful turning so coating does not stick to pan. Remove from pan and put in a baking dish in a 300 degree oven to keep warm. Combine milk and reserved TB of flour. Whisk to remove lumps. Scrape pan of all crust pieces and breading. Pour in milk and flour mixture. Turn heat up to bring mixture to a boil, stirring constantly. Lower heat and simmer, stirring constantly until gravy thickens. (about 3-5 minutes) Continue stirring and adjust seasoning to taste with salt and pepper. Serve warm over steaks.