Pat steaks dry. Carefully slice each steak in half horizontally. Pound steaks to about 1/4 inch thickness. Set aside.
Mix egg, 1/4 cup milk, pinch of salt and pinch of pepper in a small bowl. Whisk well to combine. Set aside.
Measure 1/2 cup flour. Remove one tablespoon from the measured flour and set aside. Add remaining flour, garlic powder, onion powder, cayenne pepper, smoked paprika, dried mustard, 1 tsp salt, and 1 tsp pepper. Mix well.
Coat one steak in the spice and flour mix. Dip in egg mixture and shake off excess. Dip in flour mixture again. Place on a plate and repeat with remaining steaks, working with one at a time.
Heat 2 tablespoons olive oil in a large pan. Add steaks. Cook 2-3 minutes per side, or longer for more well done steaks. Remove from pan and set aside.
Heat remaining 1 tablespoon oil in the same pan. Add bottled minced garlic and reserved 1 tablespoon flour. Mix well and cook 1 minute. Slowly stir in remaining 3/4 cup milk and 1/4 cup water. Mix well and heat until thickened, about 3 minutes. Serve steaks with gravy.
I used the Pampered Chef Meat Tenderizer to pound the steaks. Any heavy pan, meat mallet, or even pounding with a rolling pin will work.