Prepare a baking sheet for the uncooked breaded steak, and a wire rack lined baking sheet for the cooked steak. Remove cubed steak from the fridge. Allow excess buttermilk to drip off the steak, then dip it in the flour. Press flour into the steak and evenly coat both sides. Next, dip each side of the steak into the buttermilk and egg mixture. Then, place it in the bowl with the saltine crumbs. Press the cracker crust into the steak and thoroughly cover each side with the crumbs. Place onto a baking sheet and store in the fridge as you work.
Remove all but 1 tablespoon of drippings from the pan. Add the bacon and cook until crisp. Transfer bacon to a paper towel-lined plate. Add the minced garlic and cook for 1 minute stirring constantly so it doesn't burn. Add flour to the drippings and whisk. Cook until bubbling, then slowly incorporate the buttermilk and whole milk ¼ cup at a time. Whisk in the black pepper and cook for 3 minutes. Remove fried steaks from the oven and pour gravy over each. Garnish with fresh parsley and serve with your favorite sides!