• Heat canola oil in a cast iron or other heavy-bottomed skillet over medium-high heat, until the oil has reached 350°F (175°C) to 375°F (190°C).
• Rub cube steak with Worcestershire sauce and season both sides with salt and pepper.
• Whisk milk, eggs, and buttermilk in a small dish.
• Mix flour, cornstarch, onion powder, garlic, seasoned salt, black pepper, cayenne, and chili powder in a separate dish.
• Dip cube steak flour mixture, shaking off any excess.
• Coat floured steak with egg wash and shake off any excess.
• Place steak back in flour mixture and press down to ensure breading is stuck to steak. Set floured steaks aside while oil heats up.
• Lay steak in skillet and flip once you see juices coming to the top of the steak, about 2-3 minutes. Continue cooking for another 3-4 minutes.
• Remove cooked steak from skillet and set on a baking rack to allow oil to drain. Keep warm until serving.

Gravy

• Heat oil and butter in a medium to large saucepan over medium heat.
• Whisk in flour in small increments to keep it from clumping up. Continue cooking, about 4-5 minutes.
• Once roux has reached desired color, slowly start whisking in milk a little at a time.
• Whisk in heavy cream once all milk has been added and gravy is a smooth consistency.
• Add in bouillon, salt, and pepper and mix thoroughly.
• Add more milk if gravy is too thick. If it is too thin simmer it a little longer and it will thicken.

Fried Eggs

• Heat skillet over medium or medium-low.
• Once skillet is hot, add butter and swirl it around to coat skillet.
• Crack egg(s) into skillet.
• Cook the egg until the whites and yolks reach desired doneness.