Alton tips on CFS

He uses the tenderizer my mom does, but I also just tried perforating
it with a knife -- goes pretty quickly.

He salts and peppers the meat first, then flour/egg/flour, then lets
it set up on a cooling rack 10-15 minutes to get a good crust.

Finally, he doesn't use a whole lot of oil -- and he knows it's ready
to put the steak in when it starts to "shimmer."