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3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
3/4 cup milk
1 egg, beaten
2 to 3 cups flour
2 teaspoons seasoning salt
1 teaspoon freshly ground black pepper
Canola oil
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper
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