I just made that last night.
I essentially follow that recipe with a few exceptions. I had never seen it before but it sounds basic and good.
I use just eggs for the dip (only 2 steaks). I place the flour, spices and herbs into a gallon zip lock bag. I put the (undipped) meat into the bag one at a time and shake to cover with seasoned flour. After those are done I dip the steaks one at a time into the egg mixture and place back into the zip lock bag and shake to cover. Remove and place in hot oil, repeat as necessary with remaining steaks.
For the gravy I will use the flour I dipped the steaks in to make the roux, one addition I make is the addition of one or two beef bullion cubes (smashed with a tenderizer to powder) into the gravy as it cooks. Chicken bullion works just as well.
By doing the first flour dredge (shake and cover) without dipping into the egg gives a lighter crust on the meat which we prefer.
bob