Combine 1 1/4 cups flour, salt, 1/2 teaspoon pepper and garlic powder in a shallow dish, then whisk the buttermilk and egg in a second dish.
Coat each cube steak in flour, dip it in buttermilk and press it into flour again, then rest the coated steaks on a rack for 10 minutes.
Heat 1/2 inch vegetable oil in a heavy skillet to 350°F.
Fry 2 steaks at a time for 3 to 4 minutes per side, maintaining at least 325°F, until crisp and the centers reach at least 145°F.
Drain the steaks on a clean wire rack and rest them for at least 3 minutes, then carefully discard the oil.
Melt the butter over medium heat, whisk in the remaining 1/4 cup flour and cook for 1 minute.
Whisk in the milk gradually, add the remaining pepper and simmer for 4 to 6 minutes until smooth and spoon-coating.
Spoon the hot cream gravy over one side of each fried steak and serve promptly.
