Pat the cube steaks dry with paper towels. Sprinkle 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper evenly over both sides. Let the meat sit at room temperature for 10 minutes.

In one shallow bowl, whisk the egg with ½–¼ cup whole milk (add a splash of buttermilk if you like a tangy crust).

In another wide bowl, mix 1½ cups all-purpose flour, 1½ teaspoon sea salt, ½ teaspoon black pepper, a pinch of cayenne, ½ teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon celery salt, ¼ teaspoon Cajun seasoning, and ¼ teaspoon paprika.

Coat each steak in the flour mix, shake off excess, dip into the egg mixture, then dredge again in the flour. Press the flour into the meat to form a good crust. Let them rest on a plate for a few minutes so the crust sets.

Heat a large skillet over medium-high heat. Add oil to reach about 1/4 inch deep, or use a mixture of oil and 1 tablespoon of butter for flavor.

When oil is hot, carefully place steaks in the pan without crowding. Fry 3–4 minutes per side until golden brown and cooked through. Use tongs to flip. Drain on paper towels.

Remove all but 4 tablespoons of fat from the pan. Add 4 tablespoons unsalted butter and melt over medium heat. Stir in 4 tablespoons all-purpose flour and cook 1–2 minutes until lightly golden.

Slowly whisk in 1 cup chicken broth and 1½ cups whole milk. Stir well to remove lumps. Simmer until thickened, about 5–7 minutes. Season with salt, pepper, onion powder, garlic powder, and a pinch of thyme to taste. If gravy is too thick, add a splash more milk. Serve gravy hot over steaks.