Pat the Beef Cube Steak dry and season both sides lightly with Kosher Salt and Black Pepper.
In a shallow bowl combine 1 1/2 cups All-Purpose Flour with 1 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper, 1 teaspoon Paprika, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder and a pinch of Cayenne Pepper to make the seasoned dredge.
In another bowl whisk together 1 large Egg and 1 cup Buttermilk to make the wet batter.
Set up a dredging station: coat each steak in the seasoned flour, dip into the egg-buttermilk mixture, then press back into the flour for a double coating. Shake off excess and let rest on a wire rack for a few minutes to set.
Heat about 1/2 inch of Vegetable Oil in a heavy skillet over medium-high heat until shimmering. Fry the steaks 3–4 minutes per side, or until deeply golden and crisp, working in batches so the pan stays hot. Transfer cooked steaks to a warm plate and leave the browned bits and Pan Drippings in the skillet.
Reduce the heat to medium and spoon off some of the excess fat, leaving about 2–3 tablespoons in the pan with the browned bits. Stir in 2 tablespoons of the remaining all-purpose flour and cook, stirring, for 1–2 minutes to make a roux.
Slowly whisk in 2 cups of Whole Milk, scraping up browned bits, and cook until the gravy thickens and is smooth, about 3–5 minutes. Season to taste with additional Kosher Salt and Black Pepper. If the gravy is too thick, thin with a splash more milk.
Return the steaks to the pan to warm in the gravy for a minute, then serve the country fried steak topped with plenty of gravy. Enjoy with mashed potatoes or biscuits.
