Directions:

In a large bowl, whisk together the buttermilk and marinade seasonings.

Add the steak strips. Use tongs to move the steak around and get each piece coated with the buttermilk mixture. Cover the bowl and set aside for 30 minutes. If you plan to marinate for longer than 30 minutes, place the bowl into the fridge.

Prepare the batter mixture by adding the flour, cornstarch and seasonings to a large bowl. Whisk to combine.

Add the oil to a deep Dutch oven or cast-iron skillet. You will need at least 3 inches of oil in the pot. Preheat the oil to 350 F.

While the oil heats up, working with one piece of steak at a time, remove it from the buttermilk mixture. Gently shake off the excess liquid. Coat the steak well in the flour mixture and set it onto a baking sheet lined with a cooling rack. Do this with all the steak, working with one piece at a time.

Once the steak has been coated, again working with one piece at a time, dip it once more into the buttermilk mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack. It's important to double dredge to get the best crispy batter! This also locks the moisture into the steak.

Now that all the steak has been dipped and coated twice, it's time to fry. First, preheat your oven to 200 F.

Fry the steak in batches -- about 4 or 5 pieces at a time. It will take about 4-7 minutes for the steak to be fully cooked through. Once fully cooked and browned, remove from the oil and place on a clean baking sheet with a cooling rack. Set in oven. Do not cover!

Continue with frying the next batch until all of the steak is done. Plate and serve with your favorite sides.