- Preheat oven to 200F
- Place the cube steaks between sheets of plastic wrap and pound with a meat mallet until about 1/3-inch thick. Pat dry with paper towels and season both sides with salt and pepper. Set aside.
- In a shallow dish, whisk together the flour, salt, pepper, paprika, onion powder, garlic powder, baking soda, and baking powder.
- In another shallow dish, whisk together buttermilk, hot sauce, and eggs
- Dredge each steak first in the flour mixture, then the buttermilk mixture, then back in the flour mixture, pressing to adhere. Place the breaded steaks on a wire rack.
- Heat the vegetable oil in a large cast iron skillet over medium-high heat. Fry the steaks in batches until golden brown, about 3-4 minutes per side. Drain on a paper towel-lined plate and keep warm in the oven.
- Pour off all but 4 tbsp of the oil/drippings from the skillet. Whisk the flour into the drippings and cook for 1-2 minutes. Gradually whisk in the milk and cream. Simmer, whisking constantly, until thickened. Season with salt and pepper.
- Serve the steaks smothered with the creamy gravy.
- Enjoy!
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