You can purchase already tenderized steak, however, you can also tenderize the meat yourself with a meat hammer by pounding out both sides of the steaks until about ⅛ to ¼-inch thick.

For the wet mixture: In a medium bowl whisk together the eggs, buttermilk, and 2 teaspoons of baking powder.

For the dry mixture: In a separate medium bowl, combine the flour, cornstarch, baking powder and Original seasoning, or substitute.

Pour ⅓ cup of the wet mixture into the dry mixture and lightly mix.

Dip the meat into the wet mixture and into the flour mixture to generously coat. Shake off any excess, then dip back into the wet mixture followed by the dry mixture, to double coat. Lay the meat on a wire rack and repeat with the remaining steaks. Let the steaks rest for 5 minutes.

Meanwhile, add enough oil to a deep Dutch oven or fryer to deep fry and heat to 350 degrees F.

Slowly add the meat to the oil, and fry about 2 to 3 minutes per side, or until a rich golden brown. Strain from the oil and let rest of a wire rack. Serve warm with gravy.

For the gravy: Melt the butter in a large cast iron skillet over medium heat. Stir in the meat grease.

Sift in the flour and with a flat spatula, begin mashing and stirring the mixture constantly until incorporated and slightly browned, about 2 to 3 minutes.

Slowly stir in the cream and continue mashing and stirring to create a smooth consistency. Keep cooking until the mixture thickens. Stir in the green chilies. Serve warm.