Set up your breading station. In a shallow bowl, whisk together the 250ml milk and 2 eggs until they are a uniform, pale yellow colour. In a separate wide dish, combine the 200g flour, 1 teaspoon salt, 1 teaspoon black pepper, smoked paprika, garlic powder, onion powder, and cayenne if using. Stir the dry mix with a fork until the spices are evenly distributed and you can smell the paprika.

Dredge the steaks. Take one cube steak and dip it first into the egg mixture, letting the excess drip off until you see slow, thick drops falling. Then press it firmly into the seasoned flour, coating both sides completely. You should hear a soft crunch as the coating adheres. Place the breaded steak on a plate and repeat with the remaining steaks.

Heat the oil. Pour the vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal) and set it over medium-high heat. Let it heat for about 2 minutes until the surface shimmers and a pinch of flour sizzles immediately on contact. The oil should be hot enough that a small drop of water evaporates on the surface with a sharp hiss.

Fry the steaks. Gently lay two steaks into the hot oil, being careful not to splash. You'll hear a vigorous, satisfying sizzle. Fry for 3–4 minutes per side until the coating turns a deep golden brown and feels rigid to the touch. The edges will look lacy and crisp. Use tongs to transfer the steaks to a wire rack set over a baking tray — this keeps them crunchy. Repeat with the remaining steaks.

Start the gravy. Pour off the excess oil from the skillet, leaving about 2 tablespoons of the browned bits and oil behind. Reduce the heat to medium. Add the 2 tablespoons of butter and let it melt completely, swirling the pan until it foams and smells nutty. Sprinkle in the 2 tablespoons of flour and whisk continuously for 1 full minute. The mixture, or roux, will turn a pale tan colour and smell toasty.

Finish the white gravy. Slowly pour in the 500ml milk while whisking vigorously to prevent lumps. The liquid will steam and bubble, and the roux will dissolve into a thin sauce. Keep whisking for 3–5 minutes until the gravy thickens enough to coat the back of a spoon. It should look glossy and smooth, with small bubbles popping on the surface. Season generously with salt and a good grind of black pepper — don't be shy, the pepper is the star.

Serve immediately. Place a fried steak on each plate and ladle a generous amount of white gravy over the top. The gravy should pool around the steak, soaking into the crispy edges just slightly. Serve straight away while the coating is still audibly crunchy.