Directions

• Pound the cube steaks between plastic wrap until they are about 1/4-inch thick.
  
• Add 2 cups of all purpose flour, baking powder, baking soda, pepper, smoked paprika powder and salt to a shallow bowl or pie plate and mix to combine all the dry ingredients.
  
• In another large shallow bowl or pie plate, combine the wet ingredients. Buttermilk, egg, Tabasco Sauce, and garlic.
• Now dredge each pounded steak first in the batter, then in the flour mixture, and again in the flour. Dredging in this order helps create a blister effect when frying.
• Pat the flour onto the surface of each steak working it into the meat so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F
• Fry the steaks until evenly golden brown, 3 to 5 minutes per side.
  
• Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil.
• Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
  
• Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes.
  
• Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.