Prep the steaks. Pat the cube steaks dry with paper towels. If any pieces are very thick or uneven, pound lightly to an even 1/2-inch thickness. Season both sides with salt and pepper.

Set up your dredging station. In one shallow bowl, whisk the flour, cornstarch, garlic powder, onion powder, paprika, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. In a second bowl, whisk the eggs, buttermilk, and hot sauce. In a third bowl, add panko (if using).

Dredge for a sturdy crust. Coat a steak in the seasoned flour, shake off excess, dip in the egg mixture, then back into the flour. For extra crunch, press into panko last. Repeat with all steaks.

Rest the breaded steaks. Place coated steaks on a wire rack for 5–10 minutes. This helps the coating stick and crisp better.

Preheat the air fryer. Set to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with cooking oil spray.

Air fry the first side. Arrange steaks in a single layer with space around each piece. Lightly spray the tops with oil. Air fry for 6–7 minutes.

Flip and finish. Carefully flip, spray again, and cook 5–7 more minutes, until the crust is deep golden and the internal temperature reaches at least 145°F. Thicker pieces may need 1–2 extra minutes.

Make the gravy (optional). In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Slowly whisk in milk until smooth. Simmer to thicken, 3–5 minutes. Season with salt, lots of black pepper, and a pinch of cayenne.

Rest and serve. Let steaks rest 3 minutes so the juices settle. Serve with warm peppered gravy and your favorite sides.