Season the steaks with salt and ground black pepper on both sides and let them rest while you prepare the seasoned flour.

In a shallow dish, combine the flour, salt, ground black pepper, garlic powder, paprika, and onion powder. Mix well. Pour the buttermilk into a separate shallow dish.

Dredge the steaks with seasoned flour and shake off the excess. Dip the floured steaks into the buttermilk and shake off the excess. Dredge the steaks with seasoned flour again and shake off the excess. Place breaded steaks on a wire rack over a baking sheet. This will allow the breading to dry out a bit and better adhere to the steaks.

Pour about 3 inches of oil into a skillet. Heat the oil to 350°F.

Place 1 or 2 steaks at a time into the hot oil. To ensure that the crust adheres properly, do not touch the steaks until the top begins to brown, about 7 to 8 minutes. Flip the steaks and cook for an additional 3 to 4 minutes.

Remove the steaks from the oil and drain on a clean wire rack over a rimmed baking sheet.

To make the gravy, place the butter in a small pot over medium heat. When it is completely melted, add the flour and stir to combine. Cook for about 1 minute. Slowly add the milk, whisking constantly to avoid lumps. Cook and stir until the mixture thickens. Season with salt and pepper.