Description
These Steak Fingers are crispy, golden-brown strips of tenderized steak, breaded and fried to perfection. Serve them with creamy country gravy for the ultimate comfort food meal!
Ingredients
Units
Scale
For the Steak Fingers:
- 1 1/2 lbs cube steak (or tenderized sirloin), cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 eggs
- 1/2 cup buttermilk (or regular milk)
- 2 cups vegetable oil (for frying)
For the Country Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the breading: In a shallow bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
- Make the egg mixture: In a separate bowl, beat eggs and mix in buttermilk.
- Bread the steak: Dredge each steak strip in the flour mixture, then dip into the egg mixture, then coat again in the flour mixture. Press the coating onto the steak for a crispy crust.
- Fry the steak fingers: Heat oil in a deep skillet over medium-high heat (about 350°F / 175°C). Fry steak fingers in batches for 3-4 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
- Make the gravy: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute until golden. Slowly whisk in milk, stirring continuously, until thickened (about 3-4 minutes). Season with salt and pepper.
- Serve: Serve steak fingers hot with country gravy on the side for dipping!
Notes
Extra crispy: Let breaded steak fingers rest for 10 minutes before frying.
Air fryer option: Cook at 400°F (200°C) for 10-12 minutes, flipping halfway.
Make it spicy: Add extra cayenne or a dash of hot sauce to the egg mixture.
Storage: Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.