Set up your breading station: In one bowl, whisk together the eggs and buttermilk. In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.

Dip each steak first in the buttermilk mixture, then dredge it in the seasoned flour to coat it well.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Test the oil by dropping in a tiny bit of the breading; if it sizzles, the oil is ready.

Carefully add the breaded steaks to the skillet and fry each side until golden brown, about 4-5 minutes per side.

Transfer the cooked steaks to a paper towel-lined plate to absorb excess oil.

To the same skillet (without cleaning), whisk in 1/4 cup of flour to the remaining oil and drippings and cook for about 2 minutes until golden.

Gradually add in your beef broth, whisking constantly. Bring the gravy to a simmer and let it thicken. Season with salt and pepper as needed.

Plate up the country-fried steaks with a generous pour of homestyle gravy on top. Serve with mashed potatoes or your favorite veggies.