Start by tenderizing the cube steaks with a meat mallet.

In one bowl, whisk together the eggs and buttermilk.

In another bowl, mix the flour, salt, pepper, garlic powder, and onion powder.

Dip each steak into the egg mixture, then coat it in the seasoned flour.

In a cast iron skillet, heat the vegetable oil over medium-high heat.

Carefully place the breaded steaks in the hot oil and fry for about 3-4 minutes on each side until golden brown.

Remove the steaks from the skillet and let them drain on paper towels.

In the same skillet, reduce heat to medium and whisk in the 1/4 cup of flour.

Slowly add the 2 cups of milk while whisking to avoid lumps.

Continue to stir until the gravy thickens, about 5-7 minutes.

Adjust seasoning with salt and pepper to taste.