Preheat the skillet by pouring vegetable oil into a cast-iron skillet, about an inch deep. Heat on medium for 8-10 minutes until shimmering.

Soak the cube steaks in buttermilk for at least 30 minutes.

In a separate bowl, whisk together all-purpose flour, paprika, garlic powder, black pepper, and salt.

Dredge the soaked steaks in the seasoned flour, ensuring even coating.

Fry the coated steaks in hot oil for about 4-5 minutes on each side until golden brown.

Remove the fried steaks and drain on paper towels.

Make the gravy roux by whisking flour into the remaining oil over medium heat for about 2 minutes.

Add cream to the roux while whisking until smooth, then cook for another 3-4 minutes, adjusting seasoning.

Serve the crispy steaks with the rich gravy poured on top.