Set up your dredging station with two shallow bowls. In the first bowl, whisk together 1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper. In the second bowl, beat together 2 large eggs and 1/2 cup buttermilk.

Pat the cube steaks dry with paper towels. Dredge each steak in the seasoned flour, dip into the egg mixture, then coat again in the flour, pressing the coating firmly onto the meat. Let the steaks rest for about 5 minutes.

Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the steaks until golden brown on both sides, approximately 3-4 minutes per side. Transfer the cooked steaks to a paper towel-lined plate.

Using the same pan (do not clean it), pour off all but 1/4 cup of the pan drippings. Sprinkle in 1/4 cup flour and whisk continuously over medium heat to create a smooth, golden roux. Cook for 1-2 minutes to eliminate the raw flour taste.

Slowly whisk in 2 1/2 cups whole milk, stirring constantly to prevent lumps. Continue to stir until the gravy thickens, about 5-7 minutes. Season with salt and black pepper to taste.

Pour the creamy gravy over the fried steaks and serve immediately with your favorite sides such as mashed potatoes, green beans, or buttermilk biscuits.