In a wide shallow bowl, whisk the egg and 2 tbsp. milk. On a dinner plate, combine 6 tbsp. flour, the paprika and garlic powder. Season the steaks with salt and pepper and transfer to a large plate.
Coat one steak in the egg mixture; shake off the excess. Dredge the steak in the flour mixture; shake off the excess. Return the steak to the large plate. Repeat with the remaining steaks.
In a large skillet, heat 1/2 cup oil over medium-high. Add the steaks and cook, turning once, until browned on both sides, 4 to 5 minutes per side. Divide the steaks among plates.
In a medium skillet, heat the remaining 1 tbsp. oil over medium until shimmering. Sprinkle with the remaining flour, then stir constantly until smooth, about 1 minute. Add the remaining 1 cup milk and whisk until the gravy thickens, 1 to 2 minutes. Remove from the heat and season. Pour the gravy over the steaks and sprinkle with ground black pepper. Serve with steamed green vegetables, such as green beans, or a salad.