Review all recipe notes and instructions before beginning.
Remove the steaks from the refrigerator and set aside. Make the dredging station. You will need 2 shallow bowls or dishes and a plate. In one, whisk together all of the dry ingredients. In the other, whisk together all of the wet ingredients.
With one hand (left) drop the steak into the flour mixture. Fully coat the steak in the flour mixture, pressing it onto the steak and shaking off any excess flour.
Drop the steak into the egg mixture.
Using the other hand (right), remove it from the egg mixture and place it back into the flour mixture. Using the other hand (left), coat the steak in flour once again. Press the mixture into the steak and be sure it is fully coated.
Shake off any excess and place on the plate.
Repeat with the other steak. Set the steaks aside for 10 minutes to rest.
Spray the air fryer basket generously. Heat the empty basket for 5 minutes at 400 degrees.
Quickly remove the basket and place the steaks in it. Generously spray the tops of the steaks with oil.
Air fry for 4-6 minutes at 400 degrees. Time will vary depending on air fryer and thickness.
While the steaks are air frying, prepare the gravy. Melt the butter in a saucepan over medium heat. Add the flour and whisk until a paste forms.
Add the milk, salt, pepper, and garlic. Simmer on medium low until the gravy reaches desired thickness. It should coat the back of a spoon. Set aside.
Flip the steaks gently. Spray again lightly with oil. Air fryer for another 6-7 minutes or until the steaks are golden and reach an internal temperature of 145 degrees.
Serve with gravy on top.