• In a large skillet, add just enough of the oil so it reaches about 1/4 inch up the side. Heat to 350° F, or until a pinch of bread tossed in sizzles and turns a nice golden brown in a couple of minutes.
• Season one side of the steaks with Worcestershire sauce, Adobo, and pepper.
• Season the other side with hot sauce, Adobo, and pepper
• On a platter or plate, spread the cornstarch
• In a medium-size bowl, make a wet batter by mixing 1 1/2 cups flour with the stock, milk, egg, chili powder, salt, paprika, and pepper. (If too thick, add more milk...the consistency should be like a thin/runny milk shake)
• On a separate platter, add remaining flour plus 1 tbsp of the Adobo seasoning, mix well.
• Dredge the prepared steaks in the corn starch.
• Add the steaks to the wet batter. Let excess drip off.
• Add to the flour mixture.
• Working in batches, carefully place the steaks in the hot oil.
• Cook for about 8 minutes, or until golden brown. Approx. 4 minutes per side
• Drain for a couple minutes on plate lined with paper towels. (Keep cooked steaks in low-temp oven (200°F) until ready to serve.)

MAKE THE GRAVY

• Heat the bacon grease (or butter) over medium heat.
• Add the flour, and stir to incorporate. Add more flour if too wet (should resemble wet sand). Cook for 3 to 5 minutes, stirring frequently.
• Gradually add the milk and cream, whisking vigorously until lumps are gone. Continue to stir with a wooden spoon until thickened.
• Add salt (and seasoned salt, if using) and pepper, to taste.
• Pour gravy over cooked steaks.