Prepare the Dredging Stations: In one shallow bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a separate bowl, whisk eggs with buttermilk.

Tenderize the Steaks: Use a meat mallet to pound the cube steaks to about 1/4-inch thickness.

Dredge the Steaks: Dip each steak into the flour mixture, then the egg mixture, and finally back into the flour mixture for a second coating.

Let the Coating Set: Place coated steaks on a wire rack and let them rest for 5-10 minutes.

Fry the Steaks: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat (350°F/175°C). Fry steaks for 3-4 minutes per side until golden brown. Transfer to a wire rack to drain excess oil.

Make the Gravy: Drain most of the oil from the skillet, leaving about 1/4 cup of drippings. Add the flour and whisk constantly to create a roux. Gradually add milk, stirring continuously until the gravy thickens. Season with salt and pepper to taste.

Serve: Plate the crispy steaks and generously spoon the creamy gravy over the top. Enjoy with mashed potatoes or your favorite side.