• Preheat oven to 200 degrees F. Line a baking sheet with foil and place a cooling rack on top of it. Place this inside the oven to hold the cooked steaks when they're done frying.
• Season the cube steaks with salt and pepper on both sides, pound extra thin with a meat mallet or similar tool.
• In a shallow dish, combine 2 eggs and ½ cup milk then whisk together. In a separate shallow dish combine 1 ½ cups all purpose flour, 2 tsp salt, 2 tsp black pepper, 2 tsp garlic powder and ½ tsp cayenne pepper, whisk together.
• Press the tenderized steaks into the flour mixture, coating both sides. Shake off any excess flour, then dip the steak in the egg mixture on both sides. Next place the steak back into the flour mixture, once again coating both sides. Repeat this process for all of the steaks.
• Meanwhile, heat a heavy bottomed pan (I like to use my cast iron skillet) over medium-high heat with enough oil to cover the bottom of the pan, and about ¼ inch deep. Once the oil has reached 350 degrees F. add in two steaks at a time. Don't over crowd the pan. Cook the steaks for about 3 to 4 minutes per side, until they're golden brown and cooked to your liking.
• Place fried steaks on the wire rack in your oven to keep warm while you make the gravy.

For the Country Gravy

• Drain off all but ¼ cup of the grease from the pan and turn the heat to medium. Whisk in ¼ cup of flour and cook 2 to 3 minutes, until the mixture is a deep golden brown color.
• Gradually whisk in the 2 cups of milk, creating a silky smooth gravy. Season with 2 tsp black pepper and salt to taste. Serve the hot gravy over the browned and crispy steaks. Enjoy!