Whisk together buttermilk and eggs in a shallow bowl until smooth. Season with a pinch of salt and pepper.

In another wide dish, combine 2 cups flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon salt, and 1 teaspoon pepper—this seasoned coating is key to a crispy bite.

Dredge each cube steak in the flour mix, then dip into the buttermilk blend, letting excess drip off; press again into the flour so it’s well coated. (Pro tip: double-dredging gives you that bakery-style crunch.)

Heat oil in a large, sturdy skillet (cast iron if you have it) over medium-high heat until shimmering—about 350°F on a candy thermometer or until a pinch of flour sizzles on contact. Carefully place steaks in the hot oil, leaving space between them; fry 3–4 minutes per side, flipping once, until golden brown and crispy. Use tongs to avoid sloshing oil.

Discard all but 2 tablespoons of oil, pour off extra fat, then melt butter in the same skillet. Sprinkle in 2 tablespoons flour, stirring to form a paste (roux)—cook 1–2 minutes to eliminate the raw flour taste. Gradually whisk in warmed milk, scraping up any browned bits from the pan; simmer until thickened, about 3–5 minutes. Season with salt and pepper to taste—this homemade gravy is pure comfort.

Plate each steak and generously ladle gravy over the top; garnish with chopped parsley or chives if you’re feeling fancy. Serve immediately alongside mashed potatoes or steamed green beans for a true southern spread.