Remove cube steaks from the fridge and pat dry with paper towels. Let them sit for 10 minutes to come closer to room temperature.

Season steaks lightly with a pinch of salt and pepper on both sides.

In a shallow bowl, whisk the eggs and milk together.

In a wide plate or bowl, combine the flour, salt, black pepper, and garlic powder.

Dredge each steak first in the flour, then dip into the egg wash, and finally back into the flour. Press the flour so it adheres. For extra-crispy results, repeat the egg wash and flour for a double coat.

Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1/4 inch and heat over medium-high until it registers 350–375°F (175–190°C) or a small pinch of flour sizzles immediately on contact.

Fry steaks in batches to avoid crowding. Cook 3–4 minutes per side, or until golden brown. Thin cube steaks cook quickly—watch them closely.

Transfer cooked steaks to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if needed.

After frying, pour off all but 2 tablespoons of oil from the skillet, leaving browned bits.

Add butter and swirl to melt. Sprinkle in 2 tablespoons of flour (use about equal parts fat and flour) and cook for 1 minute to form a roux.

Gradually whisk in 1 cup milk and/or up to 1 cup chicken broth until smooth. Cook until thickened, about 3–5 minutes. If using a gravy mix, follow package instructions and whisk in pan drippings for flavor.

Season to taste with salt and pepper. If the gravy is too thin, simmer a bit longer; if too thick, whisk in more broth or milk.

Spoon gravy over the steaks just before serving. Pair with mashed potatoes to catch every drop.