Use a meat tenderizer to pound the beef round steaks to about 1/4 inch thickness.

Season both sides of the steaks with salt, black pepper, garlic powder, and onion powder.

Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with buttermilk, and one with seasoned flour.

Dredge each steak in the flour, dip in the egg mixture, and then coat with the seasoned flour again.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the breaded steaks for about 3-4 minutes on each side or until golden brown and cooked through.

Remove from the pan and place on a paper towel-lined plate to drain excess oil.

In the same pan, remove excess oil, leaving about 1/4 cup.

Whisk in the flour to create a roux, cooking for about 1 minute.

Slowly add milk while whisking continuously until the gravy thickens.

Season with salt and black pepper to taste.

Serve the chicken fried steak hot, topped with the creamy gravy.