Arrange the cube steaks between layers of plastic wrap. Gently pound them to a thickness of 0.5 cm for even tenderization.

Season both sides of the steaks evenly with salt and freshly ground black pepper.

In a shallow bowl, whisk the buttermilk and eggs together until combined.

In a separate dish, mix the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and black pepper to create the seasoned flour mixture.

Dredge each steak in the seasoned flour, ensuring full coverage. Then dip the steaks into the buttermilk mixture and return to the flour mixture, pressing firmly to create an even coating.

Pour vegetable oil into a large, heavy-bottomed skillet until the oil depth reaches about 1.25 cm. Heat over medium-high heat until the oil is shimmering.

Fry the steaks in batches for 3 to 4 minutes on each side, turning once, until the crust is golden brown and crispy. Transfer the cooked steaks to a paper towel-lined plate to drain excess oil.

Carefully pour off most of the oil from the pan, leaving approximately 30 ml along with the browned bits.

Add the 0.25 cup of flour to the pan and cook, stirring continuously for 1 minute to form a light roux.

Gradually whisk in the milk, scraping up any fond from the bottom of the pan. Continue whisking until the mixture thickens, about 5 to 7 minutes.

Season the gravy with salt and black pepper to taste.

Arrange the fried steaks on plates and generously ladle the hot country gravy over each portion. Serve immediately.