Combine the flour, salt, ground black pepper, garlic powder, paprika, and onion powder. Mix well. Place the seasoned flour in a large shallow dish.

Pour the buttermilk into another shallow dish.

Dredge a steak in the seasoned flour and shake off the excess. Then dip the steak into the buttermilk and shake off the excess. Place the steak back into the flour, coat it well, and shake off the excess. Place the breaded steak on a wire rack over a baking sheet (this will help the crust dry out a bit, resulting in a better crust). Repeat with the remaining steaks.

Pour the vegetable oil into a deep skillet, Dutch oven, or heavy pot until it reaches a depth of 3 inches. Heat the oil to about 350°F.

Carefully place the steaks into the hot oil, one or two pieces at a time. Do not touch the meat until the top begins to brown. If you turn the meat too early, the crust may fall off. This may take about 7 to 8 minutes for the first side. Turn the steaks over and cook for about 3 to 4 minutes. Remove the steaks from the oil and drain on a clean wire rack.

If using Pioneer Country Gravy Mix, prepare it according to the package instructions. If you are making your own gravy, place the butter in a small pot over medium heat. When the butter is completely melted, add the flour. Cook and stir for about 1 minute. Add the milk, stirring or whisking as you go, and cook until the mixture thickens. Season with salt and pepper.