1. Preheat oven to 225
2. Whisk together flour, paprika,onoin powder, garlic powder, baking soda, baking powder, 1 tsp black pepper and 1 tsp salt in a bowl and set aside
3. In a separate bowl whisk together buttermilk, tabasco sauce and eggs and set aside
4. Pat cube steaks dry with paper towels, then season both sides with salt and pepper
5. Dredge the steaks in the flour mixture and shake off the excess, then dredge in the egg mix. Let the excess drip off and then dredge in the flour mix again
6. Place the cube steaks on a sheet pan and press in any remaining flour mixture into the cube steaks to make sure they are completely coated. Let set for 10 – 15 minutes to ensure the breading will adhere to the steaks
7. Pour the vegetable oil to a depth of 1/4″ in a heavy skillet
8. Heat on medium high until the oil is shimmering and test it by dropping a bit of the breading into it. If the oil sizzles and bubbles around the breading it is ready
9. Place two steaks at a time into the pan and fry for 3-4 minutes on the first side then turn and fry for 2-3 minutes on the flip side until golden brown.
10. Remove steaks and place on paper towels on a sheet pan. Place the pan in the preheated oven while cooking the remaining steaks and making the gravy

Gravy

1. Combine the milk and cream and set aside
2. Pour the oil and grease into a heat safe glass measuring cup
3. Add back 4 tablespoons of the grease to the skillet
4. Over medium – low heat whisk in 4 tablespoons of flour and cook for 2-3 minutes
5. Drizzle in the milk/cream mixture, whisking constantly
6. Lower heat to low, continue whisking and bring the gravy to a simmer. Cook until it’s smooth, about 3-5 minutes
7. Thin with milk if necessary and season with salt and pepper to taste
8. Plate the steak, ladle the gravy over it and serve with a side of purplehull peas.