To a large bowl, whisk together buttermilk, eggs, hot sauce and worcheshire sauce.
To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.)
Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees.
Once oil is hot and ready, fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
Add ¼ cup of the oil from frying to a saute pan over medium.
Add in shallots or onions and garlic and cook for 2 minutes while stirring.
Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon.
Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.