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In a shallow bowl combine one cup flour and all seasonings. In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy. Dip meat into flour mixture, then in milk mixture, and then back into flour. Repeat step 3 for the rest of meat. Heat oil in skillet until hot but not smoking. Cook meat until lightly browned on each side, about 5 to 7 minutes. Remove steaks and keep warm. Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture. Bring to a boil and cook for 2 minutes. Serve over meat.
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear