In a shallow dish, combine the all-purpose flour, smoked paprika, garlic powder, white pepper powder, baking soda, baking powder, and the remaining ½ teaspoon of sea salt and ½ teaspoon of black pepper. Mix well.

Whisk together the buttermilk and eggs in another shallow dish until well combined.

Dip each seasoned steak into the flour mixture, pressing the flour onto the meat to ensure it's well coated. Shake off any excess flour.

Dip the floured steak into the buttermilk and egg mixture, ensuring it is fully submerged and coated.

Return the steak to the flour mixture for a second coating, pressing the flour onto the steak again to create a thick, even crust. Shake off any excess flour and set the coated steak aside on a plate. Repeat with all steaks.

Carefully place the breaded steaks into the hot oil, frying in batches if necessary to avoid overcrowding the pan. Fry each steak for 3-4 minutes per side until golden brown and crispy. Use a slotted spoon or tongs to flip the steaks and transfer them to a paper towel-lined plate to drain any excess oil.

In a medium saucepan, melt the unsalted butter over medium heat. Once the butter is melted, add the flour and whisk constantly for about 1-2 minutes, or until the mixture turns a light golden color and has a nutty aroma.

Slowly pour the whole milk and heavy cream, continuously whisking to prevent lumps. Continue to cook, whisking constantly, until the gravy thickens, about 5-7 minutes.

Season the gravy with Kosher salt and freshly ground black pepper to taste.