Place the cube steaks between layers of plastic wrap. Gently pound them to a uniform thickness of about 0.5 cm.

Generously sprinkle both sides with salt and freshly ground black pepper.

In a shallow bowl, whisk together the buttermilk and eggs until combined.

In another dish, combine the all-purpose flour, paprika, cayenne (if using), garlic powder, onion powder, and a pinch of salt and pepper.

Dredge each steak in the seasoned flour first, then dip into the buttermilk mixture, and return to the flour, pressing firmly for a thick coating.

In a large, heavy-bottomed skillet, pour enough vegetable oil to reach about 1.25 cm deep. Heat it over medium-high until shimmering.

Cook the steaks in batches for 3 to 4 minutes on each side, until they are golden brown and crisp.

Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Carefully pour off most of the oil from the pan, leaving about 30 ml along with the browned bits.

Add the flour, stirring for about 1 minute to form a light roux.

Gradually whisk in the milk, scraping up any tasty bits, and continue whisking until it thickens (around 5 to 7 minutes).

Season with salt and black pepper.

Lay the fried steaks on plates and generously spoon over the hot country gravy. Serve immediately.