Crispy Homemade Steak Fingers Recipe: Finger-Licking Good!

Crispy, golden steak fingers dance with irresistible crunch on every plate.

Southern kitchens have perfected this comfort classic for generations.

Tender beef strips coated in seasoned breading promise pure satisfaction.

Crunchy exterior gives way to juicy meat that melts in your mouth.

Each bite brings memories of childhood dinners and weekend gatherings.

Dipping these savory strips into creamy ranch or zesty sauce creates pure magic.

What Makes Steak Fingers So Satisfying

• Whips up quickly with minimal prep time, perfect for busy weeknights when hunger strikes and patience runs thin.
• Delivers an irresistible crunch that transforms humble cube steak into a restaurant-worthy dish everyone will devour, creating instant family satisfaction.
• Uses affordable cube steak and simple pantry ingredients, making this a wallet-friendly meal that doesn't compromise on flavor or excitement.
• Works brilliantly as a casual dinner, game day snack, or kid-approved lunch option that appeals to multiple age groups and taste preferences.

Steak Fingers Ingredient Checklist

• Cube Steak: Tender, thin-cut beef perfect for creating crispy, flavorful steak fingers.

• All-Purpose Flour: Creates the first protective layer for a crispy exterior.
• Garlic Powder, Onion Powder: Adds depth and aromatic seasoning to the breading.
• Smoked Paprika: Provides a subtle smoky flavor and warm color.
• Salt, Black Pepper: Essential seasonings for enhancing overall taste.
• Cayenne Pepper: Brings a gentle heat to the coating.
• Panko Breadcrumbs: Optional extra-crispy coating with light, airy texture.

• Eggs, Milk: Helps breading adhere to the steak and creates a rich, golden coating.

• Vegetable Oil: Provides medium-high heat for even, crispy frying.
• Butter: Creates a rich base for the creamy country gravy.
• All-Purpose Flour (Gravy): Thickens the gravy to a smooth consistency.
• Milk: Adds creaminess and helps create the classic country gravy texture.

How to Prepare Steak Fingers Easily

Step 1: Slice the Meat

Cut cube steak into long, slender strips resembling thick french fries. Aim for strips about one inch wide and four inches long.

Step 2: Create Flavor Coating

Prepare three separate bowls for coating:

• Flour
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Cayenne pepper

• Eggs
• Milk

• Panko breadcrumbs

Step 3: Dredge the Strips

• Dipping first into flour mixture
• Transferring to egg wash
• Returning to flour again
• Optional: Roll in panko for extra crispiness

Press coating gently to ensure it adheres well to meat.

Step 4: Heat Cooking Oil

Pour oil into large skillet and warm to 350 degrees Fahrenheit. Use medium heat setting.

Step 5: Fry Meat Strips

Carefully place strips into hot oil. Fry in small batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding pan.

Step 6: Drain Excess Oil

Remove fried strips and place on paper towel-lined plate to absorb extra oil.

Step 7: Prepare Country Gravy

• Melt butter
• Whisk in flour
• Cook mixture for 1-2 minutes
• Gradually add milk
• Stir continuously until gravy thickens
• Season with salt and pepper

Step 8: Serve and Enjoy

Place crispy steak fingers on plate with gravy on side for dipping. Serve immediately while hot and crunchy.

Steak Fingers Cooking Tips for Better Results

• Master the Perfect Coating: Pat the steak dry before breading to help the flour and egg mixture adhere better, creating a crispier exterior.
• Choose the Right Oil Temperature: Use a deep-fry thermometer to maintain consistent 350°F oil, preventing soggy or burnt steak fingers and ensuring even golden-brown crispiness.
• Prevent Overcrowding: Fry steak fingers in small batches to maintain oil temperature and achieve maximum crunchiness without steaming the meat.
• Gluten-Free Adaptation: Swap regular flour with gluten-free flour blend and use gluten-free breadcrumbs or crushed cornflakes for a celiac-friendly version of this classic dish.
• Gravy Texture Tip: Whisk milk slowly and continuously to prevent lumps, creating a smooth, creamy country gravy that complements the crispy steak fingers perfectly.

How to Store and Reheat Steak Fingers

• Store leftover steak fingers in an airtight container and refrigerate for up to 3 days, ensuring maximum freshness and flavor retention.
• Preheat oven to 375°F, place steak fingers on a baking sheet, and warm for 8-10 minutes to restore crispy texture without drying out the meat.
• If in a hurry, reheat steak fingers in microwave for 30-45 seconds, but expect slightly softer coating compared to oven method.
• Wrap completely cooled steak fingers individually in plastic wrap, then store in freezer-safe bag for up to 1 month, thawing overnight in refrigerator before reheating.

What Goes Great with Steak Fingers

• Bold red wine cuts through the rich, fried steak fingers with its tannic structure, complementing the meaty texture and spicy breading.
• Tangy, cool slaw balances the hot, crispy steak fingers, providing a refreshing contrast to the deep-fried protein and adding a crunchy vegetable element.
• Soft, flaky biscuits soak up the country gravy perfectly, creating a classic Southern comfort food combination that enhances the overall meal experience.
• Hoppy, medium-bodied ale cuts through the greasiness of the steak fingers, cleansing the palate and offering a robust flavor that stands up to the dish's richness.

Creative Changes for Steak Fingers

• Gluten-Free Crunch: Replace wheat flour with almond flour or gluten-free cornmeal for those with wheat sensitivities. Use gluten-free breadcrumbs or crushed pork rinds for coating.
• Keto-Friendly Version: Swap regular flour with coconut flour or crushed pork rinds. Use heavy cream instead of milk in gravy to reduce carbohydrates. Choose a high-fat cut of steak for added richness.
• Spicy Southwest Style: Add chili powder and cumin to the flour mixture. Mix chipotle peppers into the egg wash for extra heat. Create a spicy southwestern-style gravy with green chiles and jalapeños.
• Herb-Infused Upgrade: Incorporate dried herbs like thyme, rosemary, and oregano into the flour coating. Use herb-infused butter for the gravy. Sprinkle fresh chopped parsley on top before serving for added freshness.

Steak Fingers – Got Questions? Get Answers

• What type of steak works best for this recipe?

Cube steak is ideal because it’s already tenderized and less expensive, making it perfect for creating crispy, flavorful steak fingers.

• Can I make these steak fingers ahead of time?

You can partially prepare them by coating the strips, then refrigerate for a few hours before frying. This helps the breading set and stick better to the meat.

• How do I know when the oil is at the right temperature for frying?

Use a cooking thermometer to check that the oil reaches 350F. If you don’t have one, drop a small piece of bread into the oil – it should sizzle and brown within 30 seconds.

• Is there a way to make the coating extra crispy?

Use panko breadcrumbs for the final coating, which creates a crunchier texture compared to regular breadcrumbs. Press the coating firmly to help it adhere to the meat.

Steak Fingers Recipe

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4.6 from 19 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Crispy Southern steak fingers bring a nostalgic crunch of home-style comfort to dinner tables. Golden buttermilk-battered strips of tender beef promise a delightful meal that connects generations through simple, hearty flavors you’ll savor.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 pound (450 grams) cube steak or round steak, cut into 1-inch wide strips

Dry Coating Ingredients:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)

Wet Ingredients and Frying Components:

• 2 large eggs
• ½ cup buttermilk (or regular milk)
• 1 tablespoon hot sauce (optional)
• 2 cups vegetable oil (for frying)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper

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Instructions

1. Slice the cube steak into long, uniform strips approximately 1 inch wide, ensuring each piece is roughly 4 inches in length for consistent cooking.
2. Create three separate breading stations: one with seasoned flour containing garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper; another with whisked eggs and milk; and optionally, a third station with panko breadcrumbs for enhanced crispiness.
3. Meticulously coat each steak strip by first dredging in the seasoned flour, then dipping into the egg mixture, and finally returning to the flour (or rolling in panko for extra texture). Gently press the coating to ensure maximum adhesion.
4. Heat oil in a large skillet to precisely 350F, maintaining a consistent temperature for even frying.
5. Carefully lower the coated steak strips into the hot oil, working in small batches to prevent overcrowding and maintain oil temperature. Fry each side for 2-3 minutes until achieving a golden, crispy exterior.
6. Transfer the fried steak fingers to a paper towel-lined plate to drain excess oil and retain crispiness.
7. In a separate saucepan, melt butter and whisk in flour, cooking until the mixture turns a light golden color to eliminate raw flour taste.
8. Gradually incorporate milk, continuously whisking to prevent lumps and create a smooth, creamy gravy. Season with salt and black pepper to enhance the flavor profile.
9. Serve the hot, crispy steak fingers alongside the rich country gravy, providing a delectable dipping experience that complements the crunchy exterior and tender meat.

Notes

• Experiment with alternative meat cuts like chicken or pork tenderloins for variety and different flavor profiles.
• Control the heat carefully to prevent burning the coating while ensuring the meat remains tender and juicy inside.
• Opt for buttermilk instead of regular milk in the egg wash for enhanced tenderness and a subtle tangy flavor.
• Consider gluten-free alternatives like almond flour or cornmeal for the breading to accommodate dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 660
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 40 g
• Saturated Fat: 12 g
• Unsaturated Fat: 25 g
• Trans Fat: 0.5 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 155 mg