Place two to four pieces of steak into a large sealable plastic bag. Place the bag onto a cutting board, and using a meat tenderizer, pound the steaks into to one-quarter inch (6-mm) thick rounds. Remove the steaks from the bags and set aside. Repeat this step until all steak is pounded thin.

Set three shallow pie pans onto the countertop. Place 1 cup of flour into the first pan. Combine the buttermilk and eggs into a second. Combine 1 cup of flour, corn starch and pepper into a third. Set all three, as listed, in dredging order.

Begin to heat the oil at this point, about 15 minutes before cook time. Begin frying once the oil has reached 375°F (191°C).

Evenly coat both sides of each steak with anchovy paste. Dredge two steaks in the flour, then the buttermilk mixture and finally in the flour-cornstarch mixture. Shake to remove excess flour. Place on a cutting board and let sit for 10 to 15 minutes. Repeat this step with each subsequent set of two steaks while frying the previous two.

Place two steaks into the skillet and fry for 4 minutes per side, turning every two minutes, for a total of 8 minutes. Remove and place on a cooling rack set over a paper towel-lined plate or cutting board. Sprinkle each steak with a touch of salt. Continue this process until all the steak is fried. To keep the steak warm, place the steak, once drained of excess oil, into an oven set to its lowest temperature. Serve warm