Mix together the flour, cornmeal, salt and pepper.
Dredge the steaks on each side with flour mixture. Press this breading firmly into the steaks.
Over medium heat in a large frying pan, add 2 tbsp of the butter and the oil and melt. Fry each steak on one side until crisp and flip to fry the other, several minutes each side until cooked through. Remove from pan, place on a platter and keep in a warmed oven.
Add 1 tbsp of flour to the frying pan and add the remaining 1 tbsp of butter. Add the beef stock and stir quickly to incorporate into a thick sauce. Add the lemon juice and Italian seasoning and let simmer on low for 2-3 minutes.
With a sharp knife, cut the steaks lengthwise into several pieces and drizzle with lemon glaze sauce. Serve with rice, mashed potatoes or polenta.