1. In a shallow bowl, whisk together eggs and buttermilk.

2. In a separate bowl, combine flour, cornstarch, and all seasonings.

3. Pat cube steaks dry. Dip each into buttermilk mixture, then coat in flour mixture. Repeat for extra crispiness.

4. Heat oil in a skillet over medium-high heat.

5. Fry steaks for 3–4 minutes per side until golden brown. Drain on a wire rack.

6. Remove most of the oil from skillet, keeping about 2 tablespoons with browned bits.

7. Add butter and flour, whisk to create a roux.

8. Slowly pour in milk, whisking constantly until gravy thickens.

9. Season with salt and freshly cracked black pepper.

10. Serve steaks hot, smothered in gravy and topped with green onions if desired.