Prepare the steaks and marinade: Pat the cube steaks dry with kitchen paper. In a shallow bowl, whisk together the buttermilk, eggs, and Worcestershire sauce until completely combined and a pale, creamy yellow. Submerge each steak in the mixture, turning to coat. Cover and let them rest in the fridge for at least 30 minutes, or up to 2 hours. This tenderises the meat and builds the first layer of flavour.

Build the seasoned flour: In a separate, wide, shallow dish, whisk together the plain flour, cornflour, baking powder, salt, pepper, smoked paprika, cayenne (if using), and garlic powder. The mixture should look sandy and smell wonderfully aromatic. The cornflour and baking powder are crucial for that light, puffy, shatteringly crisp crust.

Heat the oil for frying: Pour the neutral oil into a large, heavy-bottomed skillet or cast-iron pan until it’s about 1.5cm deep. Place over a medium-high heat. You’re aiming for 175°C (350°F). You’ll know it’s ready when a pinch of flour dropped in sizzles immediately and floats to the surface. If it burns, the oil is too hot; if it just sits there, it’s too cool.

The dredging ritual: Working with one steak at a time, lift it from the buttermilk, allowing the excess to drip off. Lay it into the seasoned flour and press down firmly, ensuring every crevice is coated. Turn it over and repeat. For an extra-thick crust, dip it back into the buttermilk mixture and then into the flour a second time. You should feel a thick, craggy coating forming under your fingertips.

Pan-fry to golden perfection: Carefully lay the coated steak into the hot oil. It should sizzle loudly and immediately. Don't crowd the pan—cook in batches of two. Fry for 3-4 minutes per side, until the crust is a deep, burnished golden brown. The oil should bubble steadily around the edges of the steak. The sound will transition from a vigorous sizzle to a slightly calmer one as the crust sets. The internal temperature should reach 63°C (145°F).

Rest and keep warm: Transfer the cooked steaks to a wire rack set over a baking tray. This is vital—it keeps the bottom crust from steaming and going soft. Sprinkle with a little flaky sea salt immediately. Keep them warm in a low oven (about 100°C) while you finish frying the remaining steaks.

Make the white gravy: Carefully pour the hot oil from the skillet into a heatproof bowl, leaving behind all the browned bits and about 3 tablespoons of the oil. Return the pan to a medium heat. Add the butter and let it melt, sizzling gently. Sprinkle over the 50g of plain flour and whisk constantly. You are making a roux. Cook for 2-3 minutes, whisking, until the mixture turns a pale, biscuit-coloured blonde. The smell will shift from raw flour to nutty and toasty.

Whisk in the milk: Slowly pour in the warmed milk in a steady stream, whisking vigorously to prevent lumps. The gravy will seize up at first, then loosen as you add more liquid. Continue whisking until the mixture is smooth, thick, and bubbling gently. This will take 3-5 minutes. The colour will be a creamy ivory, and the texture should coat the back of a wooden spoon.

Season and serve: Generously season the gravy with a hefty amount of freshly cracked black pepper and a good pinch of salt. Taste and adjust. The gravy should be boldly peppery. Spoon the creamy, rich gravy over the warm, crispy steaks, garnish with a sprig of fresh thyme if you like, and serve immediately.