1. In a shallow dish, combine the gluten-free flour, sea salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. In the measuring cup that the almond milk is in, whisk in the eggs and hot sauce and then pour into a second shallow dish.
2. Dredge steaks in flour mixture and use your fingers to push the steaks into the flour so that it really gets into the cracks of the steaks. Next, dip into the milk mixture on both sides and then dredge in the flour mixture again. Place prepared steaks in a single layer on a wire rack or plate to rest for a few minutes.
3. Heat the oil in a large skillet over medium heat. To see if the oil is hot enough, flick a tiny bit of the milk mixture into the oil; if it bubbles, it’s ready. You don’t want to crowd your steaks while frying, so if your steaks are too large for the skillet, you can cut them in half with a knife or kitchen shears. Just dip that cut edge into the flour mixture to coat.
4. Fry steaks in for 3-4 minutes per side or until browned, turning only one time. Place fried steaks on a clean wire rack set in a sheet pan. Keep warm by placing in the oven set at 200°. Repeat until all the steaks are cooked. You may need to add a little more oil to the skillet after a couple of batches. 
5. To make the gravy, remove any excess oil into a heat-proof cup, leaving around 2 tablespoons, and leave any bits of steak and breading in the skillet. If needed, add in additional oil to get to the 2 tablespoons. Heat oil over medium heat and whisk in the flour, stirring constantly, and cook for 1-2 minutes. Slowly add almond milk, stirring constantly. Add in the pepper and salt. Continue cooking for 7-10 minutes until gravy is thickened, stirring almost constantly.

Serve gravy over the steaks.