Step 1: Prepare the Steak

1. Place the cube steak on a cutting board and cut it into strips about 1 inch wide and 4–5 inches long.
2. Pat the steak strips dry with a paper towel to remove excess moisture.

Step 2: Make the Breading Mixture

1. In a large shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and baking powder. Mix well.
2. In another shallow dish, whisk together the buttermilk, eggs, and hot sauce (if using).

Step 3: Bread the Steak Fingers

1. Dip each steak strip into the flour mixture, ensuring it is fully coated. Shake off excess flour.
2. Dip the floured steak strip into the buttermilk mixture, allowing the excess to drip off.
3. Return the steak strip to the flour mixture, pressing it lightly to ensure an even coating. Set aside on a plate. Repeat with all the steak strips.

Step 4: Heat the Oil

1. In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature for consistent results.

Step 5: Fry the Steak Fingers

1. Carefully place a few steak fingers into the hot oil, being careful not to overcrowd the pan. Fry for 3–4 minutes on each side, or until golden brown and cooked through.
2. Remove the steak fingers with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining steak fingers.

Step 6: Prepare the Country-Style Gravy

1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, until lightly golden.
2. Gradually add the milk, whisking constantly to avoid lumps.
3. Season with salt, black pepper, and cayenne pepper (if using). Simmer for 3–5 minutes, or until thickened.

Step 7: Serve and Garnish

1. Serve the steak fingers warm with the country-style gravy on the side or drizzled over the top.
2. Garnish with fresh parsley or pair with your favorite dipping sauces.