Prepare the Breading: In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using). In a separate bowl, whisk the eggs, buttermilk, and whole milk.

Bread the Steaks: Dredge each steak in the flour mixture, then dip it into the egg mixture, and coat it again in the flour mixture. Press the flour onto the steak to help it adhere. Place the breaded steaks on a plate and let them rest for 10 minutes.

Fry the Steaks: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F/175°C), fry each steak for about 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Make the Gravy: In the same skillet, reduce the heat to medium and discard excess oil, leaving about ¼ cup of drippings. Stir in the flour and cook for 1-2 minutes until golden brown. Gradually whisk in the milk, stirring constantly until the gravy thickens (about 3-5 minutes). Season with salt and pepper to taste.

Serve: Pour the gravy over the crispy steaks and serve immediately with mashed potatoes or biscuits.