Titch I used bottom round steak for this cook. It needs to be tenderized and it's about 1/4" to 1/2" thick after pounding.
I season the steaks with salt, pepper, garlic powder, onion powder and a bit of cayenne. Then dredge in flour that has been seasoned the same.
Dip into an egg/milk bath, then into the seasoned flour again. Let the steaks sit while you get the skillet hot. Use enough oil to come up about 1/2 way up the sides of the steaks. Fry til golden.. remove from the oil...I like to leave the cooked steaks on the low-heat side of the campfire to crisp up and catch some smoke.
The gravy is just flour added to 3TBs of the skillet drippings. Cook the flour awhile to get rid of the "flour" flavor, then add milk. (as much as needed to make the gravy as thick or thin as you like). Then season the gravy with salt, a good amount of cracked black pepper. Any steak will work, I use the cheaper cuts for this. Thanks again Titch!