Step 1

Slice tenderized sirloin against the grain, in 1/2-inch by 3-inch strips.

Step 2

In a large bowl, mix together egg, buttermilk, and Worcestershire. Add sirloin strips. Cover and refrigerate for 2 hours.

Step 3

Stir together flour with the spices. Remove strips and from buttermilk and wipe off excess buttermilk. Dip each strip in seasoned flour mixture and fully coat. Place onto a sheet of parchment. Allow steak to rest at least 10 minutes for the breading to adhere to the steak.

Step 4

Heat 2 inches of oil in a dutch oven or high-sided skillet, over medium heat, until it reaches 375 degrees.

Step 5

In batches, place steaks in hot oil and cook 1-2 minutes on each side, until brown. Use a thermometer to monitor temperature, and turn the heat up, if needed, to maintain cooking temperature once steaks have been added.

Step 6

Remove steaks to a paper towel-lined plate and cook remaining batches. Steaks can be kept on a baking sheet in a 200-degree oven to stay warm while you are cooking the other batches.

Step 7

Serve hot with your favorite dipping sauce, like BBQ, honey mustard, or ranch.