Season each side of cube steak by sprinkling with 4-1-1 seasoning. Set aside.
Whisk together buttermilk and egg and pour into a pie plate.
Put flour in a pie plate.
Heat a 12 inch cast iron skillet over medium heat. Cover bottom with one inch cooking oil.
Dredge seasoned cube steak in flour, then egg wash, then flour. Repeat with all pieces. Set aside.
Test the oil by dipping a narrow edge of the breaded steak into the oil. If it sizzles, the oil is properly heated. However, if the little corner of the steak browns up immediately, your oil is too hot. You don't want the steak to brown too quickly or the center won't cook properly.
Place steak pieces into skillet. Cook 3 to 4 minutes on each side until golden brown. Remove to an oven safe rack and keep warm in the oven. I place a roasting rack inside a baking dish.
Drain oil from pan and two tablespoons back to the skillet. Make sure you reserve the crunchies in the bottom of the pan. Those little crunchies contain a lot of flavor!
Add two tablespoons flour. Use the flour reserved from breading if possible. Stir constantly until flour starts to brown.
Add milk in small portions , whisking constantly. Continue whisking to ensure lump-free gravy. Don't mistake crunchies for lumps. Crunchies are good, lumps are bad.
Continue adding milk until the desired consistency and thickness has been reached. More than likely, you will use at least one cup of milk, but might not need two cups.
Taste for seasoning and adjust. Serve immediately over warm Country Fried Steaks.