In a bowl, whisk together flour, one tsp black pepper, one tsp salt, paprika, onion powder, garlic powder, baking soda, and baking powder and set aside. In a separate bowl, whisk together buttermilk , hot sauce, and eggs then set aside.

Form thin patties with the ground beef and dry with a paper towel, removing as much of the moisture as you can. Season with 1 tsp of salt and 1 tsp of pepper. Let sit for 5 mins and pat dry again with paper towel.

Dredge the patties/steak in the flour mixture, shaking off the extra gently, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.

Place breaded patties/steaks on a sheet pan and press any of the remaining flour mixture into the patties/steaks making sure that it is completely coated then let them sit for 10 mins.

Meanwhile, heat vegetable oil in a skillet on medium heat. (How much oil you need depends on the size of your skillet. It only takes a cup for me) You want it to be about 1/4-inch deep. (We aren’t trying to deep fry the steaks, just shallow frying.) Place two patties/steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall apart so be sure when you flip them. Don't try to fry more than two steaks or the pan will be too crowded and it won't come out right, trust me lol.

When they're done I rest them on a wire rack until I'm ready to plate.