Steaks breaded with crushed crackers and served with a spicy gravy containing minced andouille sausage.
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Pat the steaks dry and season both sides generously with 1 tablespoon of Cajun seasoning and cracked pepper.
Prepare a three-station dredging line: one bowl with flour, one bowl with eggs beaten with hot sauce and 1/2 cup milk, and one bowl with the crushed saltine crackers.
Dredge each steak first in flour, then the egg wash, and finally press firmly into the cracker crumbs to ensure a thick, even crust; refrigerate breaded steaks for 15 minutes to set the coating.
Heat the oil or tallow in a heavy cast-iron skillet over medium-high heat until shimmering, then fry steaks for 3-4 minutes per side until golden brown and crisp. Remove and keep warm.
Drain all but 3 tablespoons of the fat from the skillet, keeping the browned bits, and add the minced andouille sausage; sauté until the fat renders and the sausage is crispy.
Whisk 3 tablespoons of the remaining flour into the sausage and fat to create a dark blonde roux, cooking for about 2 minutes.
Slowly whisk in the remaining 2 cups of milk and the rest of the Cajun seasoning, simmering until the gravy thickens to a coat-the-back-of-a-spoon consistency.
Taste the gravy for seasoning, adjust with salt if needed, and ladle generously over the fried steaks immediately before serving.
