Place each cube steak between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the steaks to approximately ¼ inch thickness.

In a shallow dish, combine the flour, salt, pepper, garlic powder, onion powder, and paprika. In a separate bowl, whisk together eggs and buttermilk until well combined.

Dredge each steak in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Return to the flour mixture for a second coating, pressing gently to ensure the coating adheres well.

Place the breaded steaks on a wire rack and let them rest for 10 minutes.

In a large, heavy skillet, heat about ½ inch of vegetable oil to 350°F (175°C).

Carefully place the breaded steaks in the hot oil. Cook for 3-4 minutes per side, until golden brown and crispy.

Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Keep warm in a low-temperature oven while preparing the gravy.

Pour off all but ¼ cup of the frying oil, keeping the flavorful browned bits in the pan.

Reduce heat to medium-low. Sprinkle the flour into the reserved drippings and whisk constantly for 2-3 minutes, until it forms a smooth, light brown roux.

Gradually whisk in the milk, continuing to stir to prevent lumps from forming.

Add salt, pepper, and garlic powder. Bring the gravy to a gentle simmer and cook for 5-7 minutes, stirring frequently, until it thickens to your desired consistency.

Taste the gravy and adjust seasoning if needed.

Place each golden-brown steak on a plate and generously ladle the warm gravy over the top.