I've got a tenderizer that clamps onto the kitchen counter top. I slice the backstrap, rib loin, into 1 inch slices and crank them through the tenderizer. Dip in buttermilk/egg wash, then dip into seasoned flour. Place on wax paper for 10 min. or so before putting into frying pan. That way the batter stays on the meat and makes a thick crust. Make brown gravy with the drippings and place the steaks in the gravy. Simmer for an hour or so. About 15 min. before to eat, add 1/2 can of Rotel to the gravy.