Prepare the Breading Station: In a wide, shallow dish (such as a pie pan), whisk together the all-purpose flour, salt, black pepper, garlic powder, and cayenne.

Prepare the Egg Wash: In a separate medium bowl, break the 2 eggs and beat thoroughly until completely smooth.

Bread the Steaks: Dip each cube steak first into the beaten egg wash, letting the excess drip off. Next, transfer the steak to the flour mixture. Press down firmly to ensure the meat is thoroughly coated on all sides.

Heat the Oil: Place a large skillet on the stove over medium-high heat and add the cooking oil. Heat until sizzling. Test the oil by dropping in a pinch of flour; if it immediately sizzles, the oil is ready.

Fry the Steaks: Carefully add the breaded steaks to the hot oil. Fry for 4 to 6 minutes on each side until a deep, golden-brown crust forms. Remove the steaks to a plate or wire rack and cover loosely with foil to keep warm.

Start the Gravy: Carefully drain the excess oil from the skillet, leaving exactly 4 tablespoons of oil along with all the browned crumbs and pan drippings.

Make the Roux: Add 3 to 4 tablespoons of the leftover seasoned flour to the drippings in the skillet. Whisk continuously over medium heat for about 1 minute to cook the flour.

Thicken and Serve: Gradually whisk in the 1 1/2 cups of milk. Bring the gravy to a gentle boil, stirring constantly, until it reaches your desired thickness. If the gravy becomes too thick, whisk in a little extra milk.

Serve: Generously pour the hot gravy over the warm steaks and serve immediately alongside mashed potatoes and green beans.