Preheat your oven to 250 degrees F.

Cut the round steak into four equal portions and use a meat mallet to tenderize.

Season the buttermilk with salt and pepper and place it in a medium baking dish.

In a separate baking dish, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.

Dredge each steak portion in the flour mixture, shake off the excess, then dip into seasoned buttermilk, allowing excess to drip off.

Return the steak to the flour mixture and coat it again.

Heat vegetable oil in a large cast-iron skillet over medium-high heat to 350 degrees F.

Cook the steak pieces in the oil until golden brown on both sides.

Place the browned steaks on a plate lined with paper towels to absorb excess oil.

Transfer the steaks to a wire rack set on a baking sheet, and keep them in the preheated oven to stay warm.