Ireland's Steak Biscuits

I found the Ireland's Stake & Biskits

Former Cook at Ireland's:
As to the biscuits, no butter at all, none, none, none! The biscuits were flour (White Lilly in 50 pound bags), Crisco, Clabber Girl baking Powder, Arm and Hammer Baking Soda, Salt and Buttermilk (Barbers). That's it! I made thousands of them!

Australian free-range tenderloins, USDA inspected in Australia. They came in 15-17 kilogram cardboard boxes (frozen). The boxes were marked for net weight and double-banded with nylon reinforced plastic straps. Irelands had a special, Tuesday nights. A 5.5 ounce Filet Mignon (bacon-wrapped) baked potato and a salad for $5.95. Did I say we made the best Bleu Cheese dressing on the planet? Steak and biscuits were just a good restaurateur's means of using the scraps from tenderloins intended for Filet Mignon. The marinade contained neither Worcestershire sauce nor Olive oil. The oil was something along the line of Wesson or Crisco. The other components appeared to be Soy and spices. I cannot be sure as to the marinade as all of the marinade for all the restaurants was made in Birmingham and delivered to the various locations, HSV, NSH, KNX,MEM.

From Original Ireland's employee:
They were beef tenderloin, sliced 1/4 to 1/2 thick, marinated in vegetable oil (extra virgin olive oil is a 21st century affectation-nobody in Nashville used extra virgin olive oil in the 1940s when this originated) with garlic, either fresh or powder (no significant difference in the result). That's ALL. No sugar, and certainly no Worcestershire sauce!

After marinating in the fridge for several hours or overnight, they're blotted but not completely dried of oil, salted and peppered, then cooked on both sides for no more than one minute total on the hottest metal available; commercial gas-fired griddles are best, but a cast iron skillet heated as hot as it can safely get is a good alternative. NO flour for dredging, NO oil in the skillet (the meat should still be oily from the oil-only marinade-and they are seared, NOT fried) and NO angel biscuits!

The biscuits are normal southern baking powder biscuits with twice as much butter in the dough as most recipes call for, plus more butter melted in the biscuit before inserting the still-slightly-bloody seared steak. Butter should be dripping from the biscuit as you eat it. The extra butter in the dough insures that the inside of the biscuit is tender and moist but the outside gets crunchy, which keeps it intact as you eat it. The biscuits are tender but not flaky, so you can use all butter and not worry about the butter melting as you mix the dough.

Recipe found which may be similar:

HOW TO MAKE IRELAND'S STEAK BISCUITS
(the steak part) - Step-by-Step

1. Mix marinade ingredients and place in plastic bag. Add the sliced steak and marinate overnight.
2. Drain marinade and pat steak dry.
3. Salt and pepper the steak and lightly dredge in flour.
4. Use enough cooking oil to cover the bottom of your skillet. Fry the steak in batches.
5. Place slices of steak in small biscuits. Angel biscuits are best.

Hope this helps! I used to eat them at The Ireland's in Lafayette, Louisiana. They were the best!