1-First Step: Set up your breading station Start by getting three shallow bowls or plates ready. In one bowl, mix 1 cup of the flour with 2 teaspoons of the salt, 2 teaspoons of the black pepper, and all of the paprika. In a second bowl, whisk together the buttermilk and beaten egg. Keep the remaining flour, salt, and pepper nearby for the gravy and final seasoning.

2-Second Step: Season and coat the steaks Pat the cube steaks dry with paper towels. This helps the coating stick better and keeps the crust crisp. Dip each steak into the flour mixture, then into the buttermilk and egg mixture, and then back into the seasoned flour. Press gently so the coating clings well. Set the coated steaks on a plate for a few minutes before frying. That short rest helps the breading stay on during cooking.

3-Third Step: Fry the steaks until golden Pour enough vegetable oil into a large skillet to cover the bottom by about 1/4 inch. Heat the oil over medium to medium-high heat until it shimmers. Fry the steaks in batches for about 3 to 4 minutes per side, or until they are deep golden brown and cooked through.

4-Fourth Step: Drain and keep warm Place the cooked steaks on a wire rack or a paper towel lined plate. If you are making the gravy right away, keep the steaks warm in a low oven at about 200 F. This keeps them crisp while you finish the sauce.

5-Fifth Step: Make the creamy milk gravy Carefully pour off most of the frying oil, leaving about 2 tablespoons and any browned bits in the pan. Add the remaining 1/4 cup flour and whisk it into the oil over medium heat. Cook for 1 to 2 minutes, whisking constantly, until the mixture turns lightly golden. Slowly whisk in the 2 cups of whole milk. Keep whisking so the gravy stays smooth. Add the remaining salt and pepper a little at a time, tasting as you go. Let the gravy simmer for 3 to 5 minutes until thickened. If it gets too thick, add a splash more milk.

6-Final Step: Serve hot and spoon over gravy Place each steak on a plate and spoon plenty of creamy milk gravy over the top. Serve right away while the crust is still crisp and the gravy is warm.