Place each steak between sheets of plastic wrap or parchment paper and pound with a meat mallet until they are about 1/4 inch thick. Be careful not to tear the steaks in the process.

Lightly sprinkle both sides of the steaks with Adolph’s Original Unseasoned Tenderizer. Season with black pepper, garlic powder, and 1/2 teaspoon of salt. Let rest for 10 to 15 minutes to allow the tenderizer to take effect.

Place the flour in a shallow dish.

In a separate bowl, whisk the eggs, beer, and the remaining 1/2 teaspoon of salt until smooth. The batter should be thin, similar to pancake batter. If it is too thin, whisk in 1 to 2 tablespoons of flour.

Dredge each steak in flour, pressing lightly so the flour adheres to the steak. Dip the steaks into the beer batter, allowing the excess to drip off. Return to the flour and press again to create a textured coating. Let rest on a wire rack for 5 minutes to help the breading adhere to the steaks.

Pour vegetable oil into a heavy pot or fryer until it reaches a depth of 3 inches. Heat the oil to 350°F.

Fry the steaks one at a time (or in batches without crowding) for 3 to 4 minutes. When the underside is golden brown, flip and fry for another 3 to 4 minutes. Remove the steak from the oil and drain on a clean wire rack.