In a shallow bowl, whisk together the eggs and milk. In a separate shallow bowl or plate, whisk together the flour, cornstarch, pepper, salt and garlic powder.

Dredge the cube steak in the flour and coat completely on both sides. Use your fingers to really press/rub the flour mixture into the meat. 

Transfer the flour coated steak to the milk/egg bowl and cover both sides with the milk and egg mixture. 

Then transfer the steak back into the flour mixture one more time and coat on both sides. Set aside and repeat with the remaining steaks.

Add the oil to a large frying pan over medium to medium-high heat.  Once you think the oil is hot, do a test drop with a pinch of flour. If the flour sizzles, the oil is ready to add the steaks. If it doesn’t, continue to let the oil heat and test again. 

Once oil is hot, add the breaded steaks to the skillet (as many as you can fit without overlapping the steaks). Cook for 3 to 4 minutes per side, until perfectly golden brown and cooked through. 

Place cooked steaks on a serving plate and repeat the process until all of the steaks have been cooked.

Serve immediately with white gravy!