Finger Steaks

• 2 egg

• 2 cups buttermilk

• Onion and garlic powder, seasoning salt, grill seasoning

• Crackers

• 3 cups canola oil for deep frying

Beat together the buttermilk, 1 tbs grill seasoning, 1 tbs seasoning salt, and onion and garlic powders. Add the beef to a Ziplock bag and pour in the marinade. Marinate at least 2 hours up to overnight.

Heat oil.

Finely crush crackers and put in one side of the split decision baker. Beat together 2 eggs with some of the marinade in the other side. Drain the rest of the marinade from the meat. Dredge the meat in egg wash, then press on the cracker crust.

Drop into the hot oil in batches, six or seven at a time, and fry until golden brown. Do not overcrowd. Once golden brown, remove to drain on a paper towel-lined plate.