Arrange the cube steaks between layers of plastic wrap and gently pound them to about 0.5 cm thickness for even tenderization.

Season both sides of the steaks with salt and black pepper.

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

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

Dredge each steak in the seasoned flour to coat fully. Dip each steak into the buttermilk mixture, then return to the flour mixture, pressing down for even coating.

Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 1.25 cm deep.

Fry the steaks in batches for 3 to 4 minutes on each side until golden brown and crispy, then transfer to a plate lined with paper towels to drain.

Pour off most of the oil from the pan, leaving about 30 ml and the browned bits.

Add 0.25 cup of flour to the pan and cook while stirring for about 1 minute to form a light roux.

Gradually whisk in the milk while scraping up any bits, continuing to whisk for 5 to 7 minutes until the gravy thickens, then season with salt and black pepper.

Serve the fried steaks on plates and generously ladle the hot country gravy over each portion. Enjoy immediately!