I slice my backstraps about 3/4" thick and them tenderize them with a steak hammer. Spread about a tablespoon of creole butter on each steak or marinate them with McCormick's mesquite marinate or just roll them in seasoned flower and toss them in a hot cast iron skillet using canola or olive oil, turn when the juices pool on top of the steak. Take them out, make gravy with whats left in the skillet and when the gravy is done, toss the steaks back in. Serve with mashed or baked potatoes and other vegtables of your choice.