In a shallow dish, combine the flour, paprika, garlic powder, onion powder, black pepper, and salt. Mix well.

In a separate bowl, beat the eggs and buttermilk together until smooth.

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.

Dredge one piece of cube steak in the flour mixture, make sure to coat it evenly, then shake off excess flour.

Dip the coated steak into the egg and buttermilk mixture, then dredge it in the flour mixture again. Press gently to ensure the coating adheres well.

Carefully place the coated steaks into the hot oil and fry for about 4-5 minutes on each side or until golden brown.

Remove the cooked steaks and let drain on a paper towel-lined plate.

To make the gravy, heat the oil over medium heat in the same skillet. Add flour, whisking constantly to form a roux.

Gradually pour in the milk while whisking continuously. Cook until thickened to liking, season with salt, pepper, and nutmeg.

Serve the country fried steaks hot with gravy poured over the top. Pair with mashed potatoes or green beans.