Start by patting the cube steaks dry with paper towels.

Place the flour in one shallow dish, and in a separate dish, whisk together the eggs and buttermilk.

Mix the garlic powder, onion powder, salt, and pepper into the flour.

Dredge each steak in the flour mixture first, shaking off the excess, then dip it into the egg mixture, followed by another coating of the flour.

Heat about an inch of vegetable oil in a large skillet over medium-high heat.

Once hot, carefully add the steaks, frying them in batches to avoid crowding.

Cook until they’re golden brown on both sides, about 3-4 minutes per side.

Remove and drain on paper towels.

In the same skillet, reduce the heat to medium.

Sprinkle the flour into the remaining oil, whisking to create a roux and cook for about a minute until golden.

Gradually whisk in the milk, stirring constantly until the gravy thickens.

Season with salt and pepper to taste.

Smother the golden, crispy steaks in your luscious gravy and serve with your favorite sides like mashed potatoes and green beans.