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1. Prepare Steak: Pat cube steaks dry with paper towels. If the steaks are thick, you may pound them lightly with a meat mallet to an even 1/4 to 1/2 inch thickness. Season both sides lightly with salt and pepper.
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2. Set Up Breading Station: In a shallow dish (Dish 1), whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper (if using). In another shallow dish (Dish 2), whisk together 2 large eggs and 1/4 cup milk until well combined.
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3. Dredge Steaks: Working with one steak at a time, first dredge it in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess flour. Then dip it into the egg mixture, allowing excess to drip off. Finally, return it to the flour mixture, pressing the flour firmly onto both sides of the steak to create a thick, even coating. Place the breaded steaks on a wire rack set over a baking sheet and let them rest for 10-15 minutes while you prepare the oil; this helps the coating adhere during frying.
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4. Heat Oil: Pour vegetable oil into a large, heavy-bottomed skillet (cast iron works well) to a depth of 1/2 to 1 inch. Heat over medium-high heat to 350-375°F (use a thermometer or test by dropping a small pinch of flour – it should sizzle immediately).
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5. Fry Steaks: Carefully place 1-2 breaded steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove fried steaks and place them on a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (around 200°F) while you fry the remaining steaks.
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6. Make Gravy: Carefully pour off most of the frying oil from the skillet, leaving about 2-3 tablespoons of drippings and oil in the pan. If there are fewer drippings, add a tablespoon or two of fresh oil. Return the skillet to medium heat.
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7. Build Roux: Whisk in 1/4 cup all-purpose flour into the hot drippings. Cook, whisking constantly, for 1-2 minutes until a light golden roux forms.
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8. Add Milk: Gradually whisk in 2 cups of cold whole milk into the roux, continuing to whisk to prevent lumps. Bring the mixture to a simmer, stirring frequently, and cook until the gravy thickens to your desired consistency (about 3-5 minutes). If it gets too thick, add a splash more milk.
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9. Season Gravy: Season the gravy generously with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Taste and adjust seasonings as needed.
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10. Serve: Place a fried steak on each plate and generously smother with the hot country gravy. Serve immediately with your favorite sides like mashed potatoes or green beans.
