1. Prepare Your Steaks
Use tenderized cube steaks or pound regular steaks between plastic wrap to ¼-inch thickness. Pat them dry thoroughly with paper towels to remove moisture—this step is key to achieving a crispy crust. Let the steaks sit at room temperature for 10 minutes.

2. Create Your Dredging Station
In one shallow dish, whisk together flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. In a second dish, whisk eggs and buttermilk together. Set up your station: steak → flour → egg mix → flour → plate. This organization ensures efficiency and less mess.

3. Bread the Steaks
Coat each steak in the seasoned flour mixture, then dip into the egg mixture, and coat again in the flour. Press the second layer gently to ensure it adheres well. Place coated steaks on a clean plate and let them rest for 5 minutes—this helps the breading stay intact during frying.

4. Heat the Oil
In a cast iron or heavy skillet, heat ¼ inch of vegetable oil to 350°F (175°C). To test the temperature, drop in a bit of flour—it should sizzle immediately. Proper oil heat prevents sogginess and burns.

5. Fry the Steaks
Carefully place steaks in the hot oil without overcrowding. Fry for 3–4 minutes per side until golden brown and crisp. Transfer to a wire rack over a baking sheet (not paper towels) to maintain crispness.

6. Prepare the Country Gravy
Pour off all but ¼ cup of oil, keeping browned bits in the pan. Over medium heat, whisk in a few tablespoons of flour to create a roux. Cook for 1–2 minutes until light golden. Gradually whisk in milk, stirring constantly to prevent lumps. Add garlic powder, salt, and pepper. Simmer for 5–7 minutes until the gravy thickens enough to coat the back of a spoon.

7. Serve Your Masterpiece
Place each crispy steak on a warm plate, ladle gravy generously on top, and serve immediately. For a true Southern-style meal, serve with mashed potatoes, green beans, or fluffy buttermilk biscuits.