Step 1: Soak the Cube Steak in Buttermilk

1. Place the cube steak in a bowl and pour buttermilk over it.
2. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best results).
3. Before cooking, remove the steak from the buttermilk and pat dry with paper towels.

Step 2: Prepare the Seasoned Flour

1. In a large bowl, mix flour, salt, pepper, garlic powder, onion powder, and paprika.
2. Coat each steak thoroughly in the seasoned flour, shaking off excess.

Step 3: Heat the Oil and Butter

1. Heat 2 tablespoons of oil and 2 tablespoons of butter in a large skillet over medium heat.
2. Wait until the oil starts shimmering before adding the steak.

Step 4: Pan-Fry the Cube Steak

1. Place the coated steak in the skillet.
2. Cook for 3-4 minutes per side, flipping only once to maintain a crispy crust.
3. Once done, remove and place on a paper towel-lined plate to absorb excess oil.

Step 5: Prepare the Brown Gravy

1. In the same skillet, melt 2 tablespoons of butter over medium heat.
2. Stir in 2 tablespoons of flour and whisk continuously for 2 minutes until golden brown.
3. Slowly pour in the beef broth, stirring constantly to prevent lumps.
4. Add onion powder, garlic powder, Worcestershire sauce, salt, and pepper.
5. Stir in heavy cream (if using) for a richer texture.
6. Return the cube steak to the skillet, spooning the gravy over the top.
7. Cover and let simmer for 5-7 minutes.

Step 6: Serve and Enjoy

• Let the steak rest for 5 minutes before serving.
• Serve with mashed potatoes, rice, or steamed vegetables.