Preheat oven to 325℉

Add enough cooking oil to coat the bottom of a large cast iron skillet (about 1/8") and warm over medium heat.

Dry Dredge Mixture: In a mixing bowl add flour and seasonings, whisk to combine.

Wet Dredge Mixture: In a mixing bowl add the egg, buttermilk and a teaspoon of water, whisk to combine.

Take each cubed steak piece and dredge in the dry mixture, then coat with the wet mixture and back to the dry mixture once more. Add to the skillet. (Reserve dry dredge mixture to make gravy)

You just want to cook the meat enough to brown on each side, about 4 minutes per side. It doesn't have to be completely cooked through because it will finish in the oven. After browning, remove each piece and set aside on a plate.

After all of the cube steak pieces are browned, it is time to make the gravy. Add 1/4 cup of the seasoned flour dry mixture we used for dredging to the skillet. Whisk to incorporate into the cooking fat and cook 2-3 minutes to brown. Next add the milk and water, whisk to incorporate into the roux. Simmer for 2-3 minutes.

Add the cubed steaks into the gravy. Transfer the skillet to the oven and cover loosely with a sheet of aluminum foil. Cook for two hours.