Directions

1. In a bowl, mix together the egg and milk.
2. In a separate shallow bowl, mix together the flour, onion powder, garlic powder, paprika, salt, and pepper.
3. In a large skillet, heat the canola oil and butter over medium heat.
4. Place each cube steak in the flour mixture and coat both sides.
5. Take the coated steak and dip it in the egg and milk mixture.
6. Return to the flour mixture and coat both sides again.
7. Place the coated cube steaks in the hot oil.
8. Cook the steaks until they are golden brown (3 to 4 minutes per side, or until the internal temperature reaches at least 160 degrees Fahrenheit when measured with a meat thermometer).
9. When all of the steaks are finished cooking, remove them from the oil. Line a plate with paper towels and place the steaks there while you make the gravy. (You might want to cover them to keep them warm.)
10. Carefully pour off all but 1/3 cup of the grease from the skillet. Start to add the gravy ingredients, beginning by whisking the flour slowly into the grease. Continue whisking until it reaches a paste-like consistency.
11. Slowly add the milk, whisking continually.
12. Add the salt and pepper and continue whisking and cooking until the gravy reaches the consistency you desire (this takes several minutes). If it gets too thick, add more milk; if it's too thin, add more flour or cook longer. Add additional salt and pepper if needed to suit your taste preferences.
13. Serve the steaks with the gravy poured over them.