Season the steaks:
Pat the cube steaks dry and season both sides generously with salt and black pepper.
Prepare the dredging station:
In a shallow bowl, combine flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
In another bowl, whisk the eggs and buttermilk together.
Coat the steaks:
Dredge each steak in the seasoned flour, shaking off the excess. Dip it into the egg mixture, then coat it again in the flour mixture, pressing to adhere.
Fry the steaks:
Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C).
Fry the steaks in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Make the gravy:
Drain all but 1/4 cup of oil from the skillet. Stir in 1/4 cup of flour and whisk for 2-3 minutes to create a roux.
Gradually whisk in the milk, deglazing the pan, and cook until the gravy thickens. Season with salt and pepper.
Serve:
Place the fried steaks on a plate and pour the gravy generously over the top. Pair with mashed potatoes or your favorite Southern sides.