If you’re looking for a crispy, golden-fried comfort food that satisfies every craving, look no further than these homemade Steak Fingers. Featuring tender strips of seasoned beef coated in a crunchy, flavorful breading and served with creamy country gravy, this dish brings Southern-inspired charm to your dinner table. It’s a family-friendly favorite that’s easy to prepare, perfect for game days, weeknight dinners, or any time you’re craving something hearty and delicious.
Whether you’re reminiscing about diner classics or just want to try something different than your usual fried chicken fingers, these steak fingers deliver mouthwatering results with minimal effort.
Why You’ll Love This Recipe
- Crispy outside, juicy inside: The steak strips stay tender and juicy thanks to a quick fry, while the seasoned coating crisps up beautifully.
- Simple pantry ingredients: Made with ingredients you likely already have at home.
- Versatile meal idea: Serve them as a main course, appetizer, or party snack.
- Perfect for dipping: Delicious with homemade country gravy or your favorite dipping sauces.
- Customizable: Easily adjust the spice level, breading, or cooking method to fit your taste and dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak Fingers:
- 1 ½ pounds cube steak or tenderized round steak, cut into strips
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for a spicy kick)
- 2 large eggs
- ½ cup buttermilk (or regular milk if preferred)
- 1 tablespoon hot sauce (optional)
- 2 cups vegetable oil (for frying)
For the Creamy Country Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ to 2 cups whole milk (depending on desired thickness)
- ½ teaspoon salt
- ½ teaspoon black pepper
Step-by-Step Instructions
🔪 Prepare the Steak Fingers
1. Slice the Steak:
Start by cutting your cube steak into strips approximately 1 inch wide and 3 to 4 inches long. This size is perfect for dipping and frying.
2. Prepare the Flour Mixture:
In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne (if using). This dry blend adds bold flavor and texture to your coating.
3. Make the Egg Wash:
In a second bowl, whisk together the eggs, buttermilk, and hot sauce. This mixture helps the flour coating stick and adds a tangy richness.
🍳 Coat the Steak Fingers
4. Dredge the Steak Strips:
Dip each strip into the seasoned flour, then the egg wash, and back into the flour one more time. Gently press to ensure the coating adheres evenly. For an extra crispy exterior, let the coated strips sit on a baking sheet for 10 minutes before frying.
🍟 Fry to Golden Perfection
5. Heat the Oil:
Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1 inch. Heat over medium to medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy.
6. Fry the Steak Fingers:
Fry the strips in small batches, avoiding overcrowding. Cook each batch for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
🍶 Make the Country Gravy
7. Prepare the Roux:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until it develops a light golden color.
8. Add Milk and Season:
Gradually pour in the milk, whisking continuously to avoid lumps. Simmer until the gravy thickens, about 3 to 5 minutes. Season with salt and pepper to taste. If it thickens too much, add more milk as needed.
🍽️ Time to Serve
Serve your crispy steak fingers hot with a generous side of creamy country gravy. Pair them with mashed potatoes, seasoned fries, coleslaw, or even a crisp garden salad for a satisfying, well-rounded meal.
Recipe Variations and Cooking Tips
- Make it spicier: Increase cayenne pepper or add a dash of chili flakes to the flour mix.
- Add herbs: Incorporate dried thyme or oregano into the flour for an herbal twist.
- Cheesy crust: Add finely grated Parmesan to the flour for extra flavor.
- Marinate first: For extra tenderness, marinate steak strips in buttermilk for 30 minutes before coating.
- Air fryer option: Lightly spray breaded strips with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.
- Baked version: Arrange coated strips on a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes until crisp.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked steak fingers on a baking sheet, then transfer to a freezer-safe bag. Keep up to 2 months.
- Reheating: Reheat in an oven at 350°F or in an air fryer for best crispness. Avoid microwaving, which can make them soggy.
Steak Fingers
Ingredients
- 1 pound beef sirloin or round steak cut into thin strips
- 1 cup buttermilk
- 1 teaspoon hot sauce optional
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 cup vegetable oil for frying
Instructions
- Place the sliced steak in a bowl and pour over the buttermilk and hot sauce. Toss to coat and marinate for 15 minutes.
- In a separate bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- Heat oil in a large skillet over medium heat.
- Remove the steak strips from the marinade and dredge them in the seasoned flour, pressing to coat.
- Fry the coated steak strips in batches for 2-3 minutes per side or until golden brown and cooked through.
- Transfer cooked steak fingers to a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce such as ranch or honey mustard.
Notes
Nutrition
Frequently Asked Questions
1. Can I use a different type of beef?
Yes, thinly sliced sirloin or flank steak works well. Just make sure it’s tenderized or pound it out for best results.
2. How do I keep the breading from falling off?
Dry the steak strips with a paper towel before dredging, and press each coating layer gently to ensure it sticks.
3. Can I make this gluten-free?
Absolutely. Use a gluten-free flour blend in place of all-purpose flour and cornstarch.
4. Can I prepare the gravy in advance?
Yes. Store it in the refrigerator and reheat it on the stove, adding a splash of milk to loosen if needed.
5. What side dishes go well with steak fingers?
Great choices include mashed potatoes, seasoned fries, mac and cheese, baked beans, or even a simple mixed greens salad.
6. Is it necessary to use buttermilk in the egg wash?
Not at all. Regular milk works fine. Buttermilk just adds extra tang and helps tenderize the meat slightly.
7. How can I tell when the oil is ready to fry?
Use a thermometer for accuracy. If you don’t have one, drop a small piece of bread into the oil—if it sizzles and browns in about 60 seconds, it’s ready.
8. Can I make these ahead of time for a party?
Yes, fry them ahead and reheat in the oven or air fryer just before serving to restore crispiness.
9. Are steak fingers kid-friendly?
Definitely! Kids love the crunchy coating and mild flavor. You can skip the cayenne or hot sauce to make them milder.
10. What dips go well besides gravy?
Try ranch, honey mustard, barbecue sauce, chipotle mayo, or spicy ketchup for fun alternatives.
Conclusion
These Crispy Homemade Steak Fingers are a fun, satisfying twist on a classic comfort food favorite. Whether you’re cooking up a casual weeknight dinner or feeding a crowd on game day, this easy-to-make dish delivers on flavor, crunch, and heartiness. With options to bake, air fry, or fry the traditional way, you can make them fit your lifestyle and preferences with ease. Serve them with creamy country gravy or your favorite sauce, and you’ve got a guaranteed crowd-pleaser!
Let these golden steak fingers become a staple in your meal rotation—you’ll be coming back for seconds (and thirds)!