Place four beef cube steaks on a board and gently pound them with a meat mallet until about ¼ inch thick. This helps tenderise the meat and ensures even cooking. Lightly season both sides with salt and black pepper. Set aside while you prepare the dredging station.

In one shallow dish, whisk together 2 cups plain flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and a pinch of cayenne pepper. In a separate bowl, beat 2 large eggs with 1½ cups buttermilk until smooth. Keep a third plate ready for the breaded steaks.

Coat each steak in the seasoned flour, then dip into the buttermilk mixture, and back into the flour. Press the flour onto the surface firmly to create a thick, even crust. Let the coated steaks rest on a wire rack for 10 minutes to help the coating set.

Preheat your oven to 95°C (200°F). This will keep the cooked steaks warm while you prepare the gravy. Place a wire rack over a baking sheet and set it inside the oven.

In a large, heavy bottomed frying pan, heat 1 cup of neutral oil (like vegetable or canola) over medium heat until shimmering, about 175°C (350°F). Fry the steaks two at a time, 3 to 4 minutes per side, until deep golden brown and crisp. Transfer to the prepared oven rack to stay warm.

Once all the steaks are cooked, pour off all but 2 tbsp of the frying oil, keeping the browned bits in the pan. Place the pan over medium heat. Whisk in 3 tbsp flour and cook for about 1 minute to form a roux, stirring constantly to avoid burning.

Slowly pour in 2 cups whole milk, whisking continuously to prevent lumps. Simmer the mixture, stirring often, for 5 to 7 minutes or until it thickens to a silky, pourable consistency. Season with 1 tsp freshly ground black pepper and salt to taste.

Taste the gravy and adjust seasoning if needed. If too thick, add a splash more milk. Keep warm on very low heat until ready to serve, stirring occasionally to prevent a skin from forming.

Plate each steak with a generous spoonful of gravy ladled over the top. Serve alongside mashed potatoes, collard greens, or biscuits. For a touch of colour, add freshly chopped parsley or chives as a garnish.

Serve immediately while hot and crisp. The creamy gravy over crispy steak offers a rich, indulgent experience. For added depth, offer hot sauce or pickled jalapeños on the side to balance the richness with a bit of tang.