In a shallow dish, mix together the flour with paprika, garlic, onion powder, salt, pepper, and optional cayenne. In a separate bowl, combine the eggs and buttermilk until smooth.

Blot the cube steaks dry using paper towels. Dredge each piece in the flour blend, dip into the egg mixture, and return it to the flour for a second coating. Firmly press the coating onto the meat to ensure adhesion. Set the coated steaks aside on a plate and allow them to rest for five minutes.

Pour oil into a large heavy-bottomed skillet to a depth of about half an inch. Place over medium heat. When the oil is sufficiently hot, gently place the steaks into the pan, working in batches if necessary to avoid overcrowding. Fry each piece for approximately 3 to 4 minutes per side, or until a crisp, golden crust forms and the steak is thoroughly cooked. Transfer to a paper towel-lined surface or a wire rack to drain.

For the gravy, discard excess oil from the skillet, reserving about a quarter cup of drippings. Sprinkle in the flour and cook over medium heat for a full minute, stirring continuously to form a roux. Gradually pour in the milk while whisking constantly to ensure a lump-free consistency. Continue cooking, stirring frequently, until the mixture thickens into a smooth, creamy gravy—about 5 to 7 minutes. Season to taste with salt and black pepper.

To serve, plate each steak and generously spoon the warm cream gravy over the top. Enjoy immediately, ideally alongside mashed potatoes or fresh-baked biscuits.