Get out the steak and sprinkle 1/4 teaspoon of the salt over them, as well as 1/4 teaspoon of the pepper, on both sides. In a mixing bowl, combine the crushed saltines, 1 cup flour, 1 tsp. salt, 1/2 tsp. black pepper, baking powder and red pepper. In a separate bowl, whisk together 3/4 cup of the cannabis milk and the two eggs. Heat the peanut oil over a skillet to a temperature of 360 degrees F. Dip the steaks first in the crushed saltines, then in the milk/eggs, then again in the saltines. Fry the steaks 3 to 4 minutes, before flipping them over and frying an additional 2 or 3 minutes. Steaks will be golden-brown when done. Place the steaks in a covered dish on a wire rack in the oven to keep warm. Keep the oven at 225 degrees F. Drain all of the oil, except for 1 tablespoon. Leave any cooked bits of steak/batter in the pan. Next, whisk together 4 cups of the cannabis milk, 1/4 cup flour, 1 teaspoon salt and 1 teaspoon pepper. Add this to the skillet, on medium heat, whisking continually for about 10 minutes, or until the gravy is at the desired consistency. Remove steaks from the oven and pour the gravy over them. Serve with mashed potatoes and cold beer.