Step 1: Prepare the Steaks

Place cube steaks between sheets of plastic wrap and gently pound to 0.5 cm thickness.

Season both sides generously with salt and black pepper.

Step 2: Make Dredging Stations
3. In a bowl, whisk together buttermilk and eggs.
4. In another dish, mix flour, paprika, cayenne (if using), garlic powder, onion powder, salt, and pepper.

Step 3: Bread the Steaks
5. Dredge each steak in seasoned flour, then dip into buttermilk mixture, then return to flour. Press to coat thoroughly.

Step 4: Fry the Steaks
6. Heat 1.25 cm of vegetable oil in a heavy skillet over medium-high until shimmering.
7. Fry steaks in batches for 3–4 minutes per side, turning once, until golden and crispy.
8. Transfer to a paper towel-lined plate to drain.

Step 5: Make the Gravy
9. Pour off most of the oil from skillet, leaving about 2 tablespoons and browned bits.
10. Add flour and whisk over medium heat for 1 minute to create a roux.
11. Gradually whisk in milk and cook, scraping bottom of the pan, until thickened (5–7 minutes).
12. Season to taste with salt and freshly ground black pepper.

Step 6: Serve
13. Place steaks on plates, ladle hot gravy over each, and serve immediately.