Arrange cube steaks between layers of plastic wrap and gently pound them to a thickness of 0.5 cm for even tenderization. Season both sides with salt and freshly ground black pepper.

In a shallow bowl, whisk together buttermilk and eggs.

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

Dredge each steak in the seasoned flour, making sure they are fully coated. Dip them in the buttermilk mixture, then return to the flour mixture, pressing firmly for even coverage.

Heat vegetable oil in a large, heavy-bottomed skillet until it is about 1.25 cm deep and shimmering.

Fry the steaks in batches for 3 to 4 minutes on each side until the coating is golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Carefully pour off most of the oil from the pan, leaving about 30 ml and the browned bits. Add flour and cook for 1 minute to form a light roux.

Gradually whisk in milk, scraping up any bits from the bottom of the pan. Continue whisking until the gravy thickens, about 5 to 7 minutes. Season with salt and black pepper.

Serve the fried steaks on plates and generously drizzle hot country gravy over each portion.