Some people, wanting a thicker crust, double dip the steaks. Dip in liquid, roll in dry mix, dip again in liquid and roll in dry mix again. Going from dry mix back to liquid causes a lot more of the dry mix to stick to the steak on the second roll in the flour, if a thick crust is what you are after
One antiquated name for what you are doing to the steaks is called "graining", and you can do it with corn meal or any other kind of ground flour like mix. You can also do it without the eggs or milk, just by using water, but the eggs help the flour stick better. What graining does is to help keep the juices in the meat, if done properly. I've eaten a lot of fish, fried chicken, and some steak rolled in a corn meal mix rather than flour.
I'm not much of a recipe follower, and just try to cook with common sense. Nothing I cook ever has the same amount of spices, as I just put in whatever I feel like or have available at the time. My grandmother used to roll her fried chicken in crunched up corn flakes.