Prep the steaks: Pat the cube steaks dry with paper towels. If they’re thick, lightly pound to about 1/4 to 1/3 inch for even cooking.

Set up dredging station: In one shallow bowl, whisk 1 cup flour with 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. In a second bowl, whisk 2 eggs with 1/2 cup buttermilk and a few dashes of hot sauce.

Double-dredge for crunch: Coat each steak in the flour mixture, dip in the egg mixture, then back into the flour mixture. Press to help the coating stick. Place on a tray and let sit 5 minutes so the crust adheres.

Preheat the air fryer: Heat to 400°F (200°C) for at least 3 minutes. Lightly coat the basket with cooking spray or brush with a little oil.

Oil the coating: Lightly mist or brush both sides of the breaded steaks with oil. Don’t drench them—a thin, even coating helps browning without sogginess.

Air fry the first side: Arrange steaks in a single layer without overlapping. Cook at 400°F for 6–8 minutes, depending on thickness.

Flip and finish: Carefully flip, lightly spray again, and cook another 5–7 minutes. The crust should be deep golden and crisp, and the steak cooked through. If needed, add 2–3 more minutes.

Make the gravy while steaks cook: In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook 1–2 minutes until blond. Slowly whisk in 1 1/2 cups milk (or half-and-half) until smooth. Simmer until thickened, 3–5 minutes. Season with 1/2–3/4 teaspoon kosher salt and plenty of black pepper. Thin with a splash of broth if needed.

Rest and serve: Let the steaks rest 3 minutes so the crust sets. Spoon the peppered gravy over the top and serve hot.