For the Steak Fingers:

1. Prep the steak: Cut the cube steak into strips (about 1-inch wide). Season with a pinch of salt and pepper.
2. Dredge the steak fingers: In a shallow bowl, whisk together the buttermilk and egg. In another shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Dip each steak strip into the buttermilk mixture, allowing any excess to drip off, then coat thoroughly with the seasoned flour mixture. Set aside.
3. Fry the steak fingers: Heat about 1-2 inches of vegetable oil in a deep skillet or frying pan over medium heat. Once the oil is hot (350°F/175°C), carefully add the steak fingers to the oil, working in batches to avoid overcrowding. Fry the steak fingers for 2-3 minutes per side or until golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
4. Serve: Serve the steak fingers hot with your favorite dipping sauce or gravy.

For the Gravy (optional):

1. Make the gravy: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture becomes a golden paste (roux).
2. Add the milk: Slowly pour in the milk while continuously stirring to avoid lumps. Continue cooking and stirring until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
3. Serve: Pour the gravy over the chicken fried steak fingers or serve it on the side for dipping.