In a mixing bowl, whisk together the flour and seasonings and set aside. In a separate bowl, whisk together the eggs and whole milk.

To bread the cube steaks, first dredge in flour making sure to press into the flour to coat, shake off any excess and dip into the egg mixture, then dredge into the flour once more, pressing in to get an even coating, shake off any excess and set aside. Repeat with remaining cube steaks.

In a cast iron pan or dutch oven, pour enough vegetable oil in the pan so that it is at least 2 inches deep. Heat the pan over medium high heat to bring the oil to 350℉ for frying.

Fry the steak one or two at a time, until the edges look golden brown, about 2-3 minutes per side. Remove the steaks from the oil and rest on a paper towel lined plate, repeat with the remaining steaks. Keep the steaks warm by loosely covering in foil white you make the gravy.

In a non-stick pan, melt the butter over medium heat and stir in the flour. Continue cooking the flour over for 2-3 minutes to take out the flour taste. Whisk in the milk and continue cooking over medium heat until thickened. Remove from the heat and stir in the salt and pepper.

Serve the steaks with the gravy and enjoy! Best served with mashed potatoes and vegetables.