Add the cubed steak and milk to a bowl and allow them to soak for 10-15 minutes. The milk should cover the cubed steak. 

In a mixing bowl, add the flour and seafood breader. Mix together using a fork. 

Add the vegetable oil to a cast iron skillet and allow to heat for 5-8 minutes over medium-low heat.

Remove the steak from the milk and lay it flat on a plate. Add salt and pepper on both sides of each steak. 

Next, add the steaks, one by one, to the flour mixture. Evenly coat each side of the steak until completely covered. 

Test the oil temperature by adding a pinch of flour to see if it bubbles. Once it is bubbling, you are ready to fry the steak. 

Add the steaks to the oil and cook for 3-5 minutes or until the steaks are browned on the bottom. 

While the steaks cook, prepare a plate by lining it with paper towels. 

Flip the steaks using a fork or metal tongs and cook for another 3-5 minutes. 

Remove the steaks and arrange them in a single layer on the plate. The paper towel layer will help absorb any excess oil.