In a shallow bowl or rimmed plate, whisk together 1 cup of all-purpose flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using). In a second shallow bowl, whisk together the eggs and buttermilk until fully combined.

Pat the cube steaks completely dry with paper towels on both sides. If desired, use a meat mallet to pound them to an even thickness (about ¼ inch) for extra tenderness.

Working one steak at a time, press both sides firmly into the seasoned flour, shaking off the excess. Dip fully into the egg-buttermilk wash, letting any excess drip off. Press back into the seasoned flour, coating thoroughly and pressing gently so the coating adheres.

Place the breaded steaks on a wire rack set over a baking sheet. Allow them to rest for 5–10 minutes — this helps the coating bond to the meat and prevents it from falling off during frying.

Pour about ½ inch of vegetable oil into a large, heavy skillet (cast iron is ideal). Heat over medium-high heat until the oil reaches 350°F on a cooking thermometer.

Carefully lower 1–2 steaks into the hot oil (do not overcrowd the pan). Fry for 3–4 minutes per side, until deeply golden-brown and cooked through. Transfer to a clean wire rack over a baking sheet and tent loosely with foil to keep warm. Repeat with remaining steaks.

Reserve 3 tablespoons of the drippings in the pan for the gravy, carefully pouring off the rest.

With the skillet still over medium heat, add the reserved drippings and 1 tablespoon of butter. Once melted, add 3 tablespoons of all-purpose flour and whisk constantly for 1–2 minutes, scraping up the browned bits from the bottom of the pan, until the roux smells nutty and turns slightly golden.

Slowly pour in the warmed whole milk, whisking constantly to prevent lumps. Continue whisking and cooking for 4–6 minutes until the gravy thickens to a creamy, pourable consistency that coats the back of a spoon.

Season aggressively with cracked black pepper and salt to taste. The gravy should be noticeably peppery — that is what makes it great.

Place each chicken fried steak on a plate — over mashed potatoes if desired. Ladle a generous amount of peppery white gravy over the top. Serve immediately with your choice of sides.