Set up the dredge: Whisk the 1 1/2 cups flour, seasoned salt, garlic powder, onion powder, 1 1/2 teaspoons black pepper, smoked paprika, and cayenne together in a wide shallow dish. In a second dish, whisk the buttermilk, eggs, and hot sauce until smooth.

Dredge twice: Pat the cube steaks dry. Press each one into the flour on both sides, dip it in the buttermilk mixture and let the extra run off, then press it firmly back into the flour, packing the coating on. Set the breaded steaks on a wire rack.

Let the coating set: Leave the breaded steaks alone for 10 minutes. The flour pulls moisture from the buttermilk underneath and glues itself down, so the crust stays on the meat instead of in the oil.

Heat the oil: Pour the oil into a large heavy skillet, cast iron if you have it, to a depth of about 1/2 inch. Heat over medium until it reads 350°F on a thermometer. A pinch of flour dropped in should sizzle steadily, not violently.

Fry in two batches: Fry 2 steaks at a time for 3 to 4 minutes per side, until the crust is deep golden brown and a thermometer in the center reads at least 145°F. Move them to a clean wire rack and let them rest 3 minutes, which is the rest USDA guidance calls for on whole cuts of beef. Repeat with the other 2.

Build the cream gravy: Pour off all but 1/4 cup of the fat, leaving the browned bits in the skillet, or wipe the pan and start with 1/4 cup butter. Over medium heat, whisk in the 1/4 cup flour and cook 2 minutes, until it smells toasty and turns light tan.

Finish the gravy and serve: Pour in the whole milk and heavy cream in a steady stream, whisking hard the whole time. Simmer 4 to 5 minutes, whisking, until it coats the back of a spoon. Stir in the 1/2 teaspoon salt and 1/2 teaspoon pepper, add more pepper if you like it sharp, and ladle it over the steaks right before serving.