1. In a shallow bowl, mix 1½ cups flour with 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and paprika. In a second bowl, whisk eggs and buttermilk together. Place remaining ½ cup flour in a third bowl.

2. Pat cube steaks dry. Dredge each steak in the seasoned flour, dip into the egg mixture, then dredge again in the remaining flour. Press coating firmly onto the surface.

3. Heat vegetable oil in a large skillet over medium heat until hot (about 350°F).

4. Fry steaks 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack.

5. Carefully remove all but 2 tablespoons of oil from the skillet. Add butter and melt over medium heat.

6. Whisk in ¼ cup of the remaining flour from dredging and cook for 1–2 minutes until lightly golden.

7. Slowly pour in whole milk while whisking continuously. Cook until thickened, about 3–5 minutes.

8. Season gravy with remaining ½ teaspoon salt and ½ teaspoon black pepper.

9. Spoon warm gravy over steaks and serve immediately.