You should be proud of those steaks. Cooked in a skillet the way God decreed and how my grandmother did it with CFS or fried chicken. Deep frying is a later abomination from restaurants to speed cooking.
Gravy is probably older than bread making. So fear not. Get your mise together and you’ll be a pro in no time. It is more scientific like baking so until you get your hang of it, follow a recipe and measure carefully. It starts with a simple roux: equal parts fat and flour. So use your pan drippings if it isn’t filled with burned bits of breading; while cokking steaks it’s good to remove the bits between batches. Measure it. Add neutral oil, melted bacon grease, butter to get to at least 1/2 cup. It’s there’s more that’s fine. It is impossible to make “extra” gravy. I’ve heard of it but never seen it.
So 1/2 cup fat plus 1/2 cup flour( tip: use Wondra flour) in the skillet and cook until raw flour is integrated and cook on low medium until blonde. Season with lots of black pepper. Some salt. Add 3 cups whole milk. Bring to boil while stirring and then turn heat to low, gravy will thicken. I like it more runny than pasty. Adjust seasonings. Eat it before it congeals.
For my steaks I get the butcher to run thru tenderizer and beat the shit out of them. I soak in buttermilk seasoned with hot sauce and garlic in a ziplock. I remove and dry, then dredge in Wondra flour seasoned with black pepper, cayenne, garlic powder. Fry on rack. Then into egg with a little buttermilk. Then into seasoned flour with panko bread crumbs, seasonings. Dry on rack and fry in skillet.