Set your oven to 200°F. Line a baking sheet with a wire rack and place it in the oven. This will be used to keep the cooked steaks warm and crispy while the gravy is being prepared.

If you're using round steaks that haven't been pre-tenderized, pound each steak to under ¼ inch thickness to ensure tenderness. Even pre-tenderized cube steaks benefit from additional flattening. Sandwich each steak between two sheets of plastic wrap and use a meat mallet, rolling pin, or heavy bottle to pound them thin. Flip frequently and smooth out wrinkles in the plastic to maintain an even thickness. Repeat for all steaks.

Sprinkle each steak lightly with kosher salt. Set aside while you prepare the breading.

In one shallow dish, whisk together the eggs and milk. In a second shallow dish, mix the flour, kosher salt, garlic powder, and cayenne. Dredge each steak first in the flour mixture, pressing it in firmly on both sides. Shake off any excess, then dip into the egg wash, coating thoroughly. Lift out, allow excess egg to drip off, then dredge once more in the flour mixture. Press the flour firmly into the surface. Set the breaded steaks aside on a plate and repeat with the remaining pieces.

Pour oil into a large skillet to reach about ¼ inch up the sides. Heat the oil over medium-high until it reaches 350°F or sizzles when a pinch of flour is dropped in. Carefully lay one steak at a time into the hot oil. Spoon hot oil over the top of the steak to help set the coating. Fry for about 2 minutes per side, until golden brown and crisp. Tilt the steak to drain any excess oil and transfer it to the rack in the preheated oven. Repeat with the remaining steaks.

Turn off the heat and carefully pour out all but 3 tablespoons of fat from the pan. Over medium heat, whisk in the flour to the drippings and cook, stirring constantly, until the mixture takes on a rich milk chocolate color—about 4 to 5 minutes.

Once the roux is smooth and fragrant, slowly whisk in the milk and cream, a bit at a time. The mixture will thicken rapidly before loosening into a creamy gravy. Continue whisking to incorporate all the liquid smoothly. Adjust the thickness to your preference by adding more milk or reducing further. Season generously with kosher salt and plenty of freshly ground black pepper.

Plate the chicken fried steaks and spoon the warm gravy over the top. Serve immediately with classic sides like mashed potatoes, green beans, or buttered corn.