Tenderized cube steaks double-dipped in seasoned buttermilk and flour then fried until golden.
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Pat the cube steaks dry with paper towels and season both sides lightly with salt and pepper.
In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, and cayenne pepper.
In a second shallow bowl, whisk the buttermilk and egg together until well combined.
Dredge each steak in the flour mixture, then dip into the buttermilk mixture, and finally back into the flour mixture, pressing firmly to ensure a thick coating.
Let the breaded steaks rest on a wire rack for 10 minutes to allow the coating to set while you heat the oil in a large cast-iron skillet over medium-high heat.
Place steaks in the hot oil and fry for 4-5 minutes per side until the crust is deep golden brown and crispy.
Remove steaks to a warm plate and drain all but 3 tablespoons of fat from the skillet to begin making your pan gravy.
Whisk remaining flour into the hot fat for 1 minute, then slowly whisk in the milk and simmer until thickened to serve over the steaks.
