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.
Ingredients
Scale
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
Instructions
- Slice the cube steak into long, uniform strips approximately 1 inch wide, ensuring each piece is roughly 4 inches in length for consistent cooking.
- 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.
- 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.
- Heat oil in a large skillet to precisely 350F, maintaining a consistent temperature for even frying.
- 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.
- Transfer the fried steak fingers to a paper towel-lined plate to drain excess oil and retain crispiness.
- In a separate saucepan, melt butter and whisk in flour, cooking until the mixture turns a light golden color to eliminate raw flour taste.
- 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.
- 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