Step 1: Begin by tenderizing your cube steaks even further with a meat mallet to ensure they are about 1/4 inch thick.
Step 2: In a shallow dish, whisk together the 2 cups of flour, seasoned salt, black pepper, and garlic powder.
Step 3: In a second shallow dish, whisk the 2 eggs and 1/2 cup of milk together to create the egg wash.
Step 4: Dredge each steak in the flour mixture, then dip into the egg wash, and then dredge in the flour mixture a second time, pressing the flour into the meat firmly.
Step 5: Place the breaded steaks on a wire rack and let them rest for 10 minutes to help the coating set.
Step 6: Heat the oil and bacon grease in a large cast-iron skillet over medium-high heat until it reaches 350°F.
Step 7: Carefully place two steaks in the skillet at a time and fry for 3-4 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate.
Step 8: For the gravy, pour off all but 3 tablespoons of the fat from the skillet, keeping the tasty browned bits.
Step 9: Whisk in 3 tablespoons of flour and cook for 1 minute to create a roux.
Step 10: Gradually whisk in the 2 cups of milk, stirring constantly until the gravy thickens. Season heavily with black pepper and salt.
Step 11: Serve the hot steaks immediately topped with a generous ladle of the fresh gravy.