. Prepare the Steak:

• In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and paprika.
• In another shallow dish, pour the buttermilk.
• One at a time, dredge each cube steak in the flour mixture, then dip it in the buttermilk, and finally dredge it again in the flour mixture, ensuring it’s completely coated. Press the flour gently to adhere.
• Place the breaded steaks on a wire rack or baking sheet lined with parchment paper and let them rest for 15-20 minutes. This helps the coating adhere better.

2. Fry the Steak:

• Heat the vegetable oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat. The oil is ready when a small bit of flour dropped in it sizzles immediately.
• Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to maintain a consistent temperature.
• Remove the cooked steaks to a wire rack or plate lined with paper towels to drain excess oil.

3. Make the White Gravy:

• Carefully pour off most of the oil from the skillet, leaving about ¼ cup of the flavorful cooking oil in the pan.
• Place the skillet back over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light golden-brown roux forms. This is the base of your gravy and develops flavor.
• Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the gravy thickens and comes to a simmer.
• Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the gravy reaches your desired consistency.
• Stir in the salt, pepper, and nutmeg (if using). If you want an extra rich gravy, whisk in the butter until melted.
• Taste and adjust seasonings as needed.

4. Serve:

• Place the crispy country fried steaks on plates and generously smother them with the creamy white gravy.
• Serve immediately with your favorite sides, such as mashed potatoes, biscuits, or green beans.