A spicy kick where the egg wash is heavily spiked with Louisiana-style hot sauce.
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Pat the steaks dry with paper towels and season both sides lightly with salt and pepper.
In a shallow bowl, whisk together the eggs, Louisiana hot sauce, and buttermilk until well combined.
In a second shallow bowl, mix the flour, Cajun seasoning, garlic powder, and smoked paprika.
Dredge each steak first in the seasoned flour, shaking off the excess.
Dip the floured steak into the spicy egg wash, ensuring it is completely coated.
Place the steak back into the flour mixture, pressing firmly to create a thick, craggy crust.
Heat oil in a large skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
Fry the steaks for 3-4 minutes per side until the batter is golden brown and crispy, then drain on a wire rack.
