Step 1: Prepare and tenderize the steaks

• Place each cube steak between layers of plastic wrap.

• Pound gently with a meat mallet to a 0.5 cm thickness for even cooking and extra tenderness.

• Season both sides generously with salt and freshly ground black pepper.

Step 2: Make the buttermilk marinade

• In a shallow dish, whisk together buttermilk and eggs.

• Place steaks into the buttermilk mixture, fully submerging them.

• Let them marinate for at least 15 minutes (or refrigerate for up to 2 hours for more flavor).

Step 3: Prepare the flour dredge

In a separate shallow dish, mix:

• Flour

• Paprika

• Cayenne pepper (if using)

• Garlic powder

• Onion powder

• Salt and black pepper to taste

Step 4: Bread the steaks

• Remove steaks from the buttermilk marinade (let excess drip off).

• Dredge each steak in the seasoned flour, pressing it in firmly.

• Dip the steak back into the buttermilk mixture, then return to the flour for a second coating.

• Place coated steaks on a wire rack and let them rest for 10–15 minutes to set the crust.

Step 5: Fry the steaks

• Heat about 1.25 cm (½ inch) of vegetable oil in a heavy-bottomed skillet (cast iron preferred) over medium-high heat until shimmering (about 350°F / 175°C).

• Fry the steaks in batches for 3 to 4 minutes per side, turning once, until golden brown and crispy.

• Transfer to a paper towel-lined plate or wire rack to drain.

Step 6: Make the country gravy

• Carefully pour off most of the oil from the skillet, leaving 2 tablespoons and the browned bits.

• Over medium heat, whisk in 1/4 cup flour, stirring constantly for 1 minute to form a light roux.

• Gradually whisk in 2.5 cups milk, scraping up the browned bits.

• Simmer for 5–7 minutes, whisking constantly, until thickened.

• Season with salt and plenty of freshly ground black pepper.

Step 7: Serve

• Plate the fried steaks and generously ladle the hot gravy over each one.

• Serve immediately with your favorite Southern sides.