Step 1: In a shallow bowl, whisk together 2 cups of flour, salt, pepper, garlic powder, onion powder, and cayenne. In a second bowl, whisk the eggs and buttermilk together.
Step 2: Pat the cube steaks dry with paper towels. Dredge each steak in the flour mixture, shaking off the excess.
Step 3: Dip the floured steak into the buttermilk mixture until fully coated, then return it to the flour mixture. Press the flour firmly into the meat to create a thick crust.
Step 4: Place the breaded steaks on a plate and let them rest for 10-15 minutes to help the coating adhere.
Step 5: Heat oil in a large cast-iron skillet over medium-high heat until it reaches 350°F. Fry steaks in batches for 3-4 minutes per side until golden brown and crispy.
Step 6: Remove steaks and let them drain on a wire rack. Pour off all but 1/4 cup of the oil/drippings from the skillet.
Step 7: To make the gravy, whisk 3 tablespoons of flour into the reserved drippings over medium heat for 1-2 minutes to create a light roux. Slowly whisk in the milk.
Step 8: Simmer the gravy, stirring constantly, until thickened (about 5-7 minutes). Season generously with black pepper and salt. Serve immediately over the steaks.