Cut cube steak into strips and season with Cajun seasoning and black pepper.

Using a large, shallow bowl, add the eggs; whisk until well combined; set aside.

Using a food processor, add the saltine crackers and pulse until finely ground. Mix garlic salt into the cracker crumbs. Place crumbs in a separate shallow bowl.

Using a heavy-bottomed skillet or Dutch oven, add enough vegetable oil to cover 1½-2” of bottom of pan. Place over medium-high heat and heat to ~350°F. (Note: To test oil temperature, drop a pinch of cracker crumbs into the oil. If it sizzles right away, then the oil is ready.)

Working with one strip of steak at a time, dip steak into egg mixture and then into the cracker mixture. Place finger steaks in the hot oil and cook for 2-3 minutes per side, or until golden brown and fully cooked. (Note: If necessary, work in batches so you do not crowd the pan.)

Transfer cooked finger steaks to a plate lined with a brown paper bag or paper towels.

Serve with Spicy Cajun Dipping Sauce.

Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This sauce will taste better if you make it earlier in the day and then cover it and refrigerate it for a couple of hours.)