Crispy Homemade Steak Fingers Recipe: Comfort Food Magic!

Crispy and golden steak fingers dance on the plate, promising a delightful crunch that’ll make you smile.

Southern kitchens have long celebrated this playful twist on classic comfort food.

Tender beef strips get coated in a perfectly seasoned breading that creates an irresistible exterior.

Each bite delivers a satisfying crackle and rich meaty flavor that feels like a warm hug.

Kids and adults alike will devour these crispy morsels faster than you can say “dinner’s ready”.

The secret lies in the simple yet magical coating technique that guarantees maximum crispiness.

Serve these with your favorite dipping sauce, and watch everyone’s eyes light up with excitement.

What Makes Steak Fingers So Good

• Whip Up Comfort Food: These steak fingers bring classic southern comfort to your dinner table with their crispy exterior and tender meat, making everyone feel right at home.
• Master Quick Weeknight Cooking: From prep to plate, this recipe takes less than 30 minutes, perfect for busy families wanting a delicious meal without spending hours in the kitchen.
• Customize Your Flavor Adventure: The seasoned flour mixture allows easy personalization – adjust spices to match your taste preferences or dietary needs, creating a truly flexible dish that pleases every palate.
• Crowd-Pleasing Crowd Favorite: Kids and adults alike will devour these golden-brown steak fingers, making them ideal for family dinners, game nights, or casual gatherings where hearty food brings people together.

Steak Fingers Ingredient List

• Cube Steak: A tender, thinly sliced beef cut perfect for quick cooking and breading, typically from top round or top sirloin.

• All-Purpose Flour, Cornstarch: Creates a crispy, light exterior with extra crunch and golden color.
• Garlic Powder, Onion Powder, Smoked Paprika, Cayenne Pepper: Adds deep, complex flavor profile with subtle heat and smokiness.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the steak fingers.

• Eggs, Buttermilk, Hot Sauce: Helps create a sticky binding layer for the flour mixture, adds tangy richness and subtle heat.

• Vegetable Oil: Neutral oil with high smoke point ideal for deep frying and achieving crispy texture.

• Butter, All-Purpose Flour: Forms the classic roux base for smooth, rich country gravy.
• Whole Milk: Provides creamy, luxurious texture to the gravy.
• Salt, Black Pepper: Seasons the gravy and balances its richness.

Simple How-To For Steak Fingers

Step 1: Slice and Prep the Meat

Grab your cube steak and transform it into tantalizing strips. Slice the meat into long, slender pieces about 1 inch wide and 3-4 inches long. Get ready for a flavor explosion!

• All-purpose flour
• Cornstarch
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Cayenne pepper

Step 2: Create the Flavor Armor

In a shallow bowl, mix the seasoning ingredients to create a magical coating that’ll make your taste buds dance.

• Eggs
• Buttermilk
• Hot sauce

Whisk the egg wash in a separate bowl until smooth and combined.

Step 3: Dress Up Your Meat

Dive each meat strip into the seasoned flour, then take a quick bath in the egg wash, and roll back into the flour mixture. Press gently to lock in that crispy goodness. Let the coated strips chill on a plate while you prep for frying.

Step 4: Fry to Golden Perfection

Fire up a deep skillet or Dutch oven with oil. Bring the temperature to a sizzling 350 degrees Fahrenheit. Carefully lower the strips into the hot oil, working in batches to keep things crispy. Fry each side for 3-4 minutes until they turn a gorgeous golden brown.

Pro Tip: Don’t overcrowd the pan!

Step 5: Whip Up Creamy Country Gravy

In a saucepan, melt butter over medium heat. Sprinkle in flour and whisk until it turns a beautiful golden color. Slowly pour in milk, whisking like a pro to keep things smooth. Season with salt and black pepper. Let the gravy simmer and thicken for a few minutes.

Step 6: Serve and Devour

• Crispy french fries
• Creamy mashed potatoes
• Tangy coleslaw
• Fresh garden salad

Get ready for a meal that’ll make everyone at the table cheer! These steak fingers are crispy on the outside, tender on the inside, and packed with enough flavor to make your taste buds do a happy dance.

Tips That Make Steak Fingers Extra Tasty

• Slice Strategically: Cut cube steak into uniform strips to ensure even cooking and consistent crispiness for every bite.
• Boost Flour Power: Add extra spices like smoked paprika or cayenne pepper to the flour mixture for a more complex and flavorful coating that elevates the steak fingers.
• Control Oil Temperature: Use a thermometer to maintain consistent 350F oil heat, preventing soggy or burnt exterior and guaranteeing perfectly golden, crispy steak fingers.
• Drain Smartly: Let fried steak fingers rest on paper towels to absorb excess oil, keeping the coating crunchy and preventing greasiness.
• Customize Gravy Consistency: Adjust milk quantity to create thicker or thinner country gravy based on personal preference, whisking continuously to prevent lumps.

How To Store Steak Fingers The Simple Way

• Refrigerate leftover steak fingers in an airtight container for up to 3 days.
• Keep the crispy coating intact by storing them without gravy to prevent sogginess.
• Reheat in the oven at 375°F for 10-12 minutes to restore crunchiness, ensuring they stay deliciously crisp.
• Freeze uncooked coated steak fingers by placing parchment paper between layers in a freezer-safe container, which helps preserve their texture for up to 1 month.
• When ready to cook, thaw in the refrigerator overnight and proceed with frying as directed in the original recipe.

Best Foods To Pair With Steak Fingers

• Craft a Zesty Beverage Companion: Pair the crispy steak fingers with a cold, hoppy IPA that cuts through the richness of the fried meat and complements the spicy seasoning with its bold flavor profile.
• Sidekick with Southern Comfort Sides: Serve alongside creamy mashed potatoes and tangy coleslaw to balance the crispy texture of the steak fingers and create a hearty, satisfying meal that feels like a warm Southern hug.
• Dip into Flavor Harmony: Create a complementary dipping experience by serving the country gravy alongside a zesty homemade ranch or spicy sriracha mayo to add an extra layer of excitement to each bite.
• Wine Lover's Delight: Choose a medium-bodied red wine like Zinfandel or Syrah, which stands up to the robust flavors of the fried steak and cuts through the richness of the country gravy with its fruity undertones.

Ways To Change Up Steak Fingers

• Spicy Ranch Steak Fingers: Replace hot sauce with ranch seasoning mix and add extra cayenne pepper to the flour coating for a zesty kick.
• Herb-Crusted Southern Style: Mix dried thyme, rosemary, and oregano into the flour mixture for an aromatic herbal coating that elevates the classic recipe.
• Buttermilk Pickle Steak Fingers: Marinate cube steak in pickle juice before coating, then add chopped dill pickles to the flour mixture for a tangy Southern-inspired version.
• Parmesan Crusted Steak Strips: Incorporate grated parmesan cheese into the flour mixture and use Italian seasoning for a cheesy, Mediterranean-inspired variation that adds rich, savory notes to the traditional steak fingers.

Your Steak Fingers Questions Answered

• What makes steak fingers different from chicken fingers?

Steak fingers use cube steak instead of chicken, giving them a richer, more robust beef flavor and a heartier texture compared to traditional chicken fingers.

• Can I use a different type of meat for this recipe?

While cube steak works best, you could substitute with tenderized round steak or chicken if needed, but the texture and flavor will vary from the classic recipe.

• Why do I need to double-coat the steak fingers?

Double-coating creates an extra crispy, thick breading that helps seal in moisture and gives the steak fingers their signature crunchy exterior that makes them so delicious.

• Is it important to use buttermilk in the egg wash?

Buttermilk helps tenderize the meat and adds a subtle tangy flavor that enhances the overall taste of the steak fingers, making them more flavorful and tender.

Steak Fingers Recipe

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4.6 from 30 reviews

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

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Description

Crispy Southern Steak Fingers bring sizzling comfort straight from Texas kitchens, delivering golden-breaded beef strips that crunch with irresistible flavor. Juicy meat encased in perfectly seasoned coating promises a hearty meal that satisfies deep hunger and southern comfort cravings.

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Ingredients

Scale 1x2x3x

Meat:

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

Coating Mix:

• 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:

• 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. Prepare the protein by slicing cube steak into slender, uniform strips approximately 1 inch wide and 3-4 inches long, ensuring consistent cooking and appealing presentation.
2. Create a robust seasoning blend by combining flour with aromatic spices including garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a shallow dish.
3. Whisk eggs, buttermilk, and hot sauce together in a separate bowl to develop a tangy, rich coating liquid that will enhance the meat’s flavor profile.
4. Meticulously dredge each meat strip through the spiced flour mixture, then immerse in the egg wash, and return to the flour for a double-layered, crisp exterior that will seal in moisture.
5. Allow coated strips to rest momentarily on a clean surface, enabling the coating to adhere firmly before frying.
6. Heat oil in a deep skillet to precisely 350F, creating an optimal temperature for achieving a golden, crunchy exterior without excessive greasiness.
7. Carefully lower meat strips into hot oil, maintaining adequate spacing to prevent overcrowding and ensure even, crisp browning on all sides.
8. Fry each batch for 3-4 minutes, rotating once to guarantee uniform color and thorough cooking, then transfer to paper towels to absorb excess oil.
9. For the accompanying gravy, melt butter in a saucepan and integrate flour to create a smooth roux, stirring continuously to prevent burning.
10. Gradually incorporate milk, whisking steadily to eliminate potential lumps and develop a silky, rich sauce.
11. Season gravy with salt and black pepper, simmering until it reaches a luxurious, velvety consistency.
12. Plate crispy steak fingers alongside the warm, creamy gravy, offering complementary side dishes like roasted vegetables, mashed potatoes, or a fresh garden salad.

Notes

• Slice the cube steak against the grain to ensure tenderness and easier chewing, preventing tough meat texture.
• Mix flour with cornstarch for an extra crispy coating that stays crunchy longer and provides a light, airy texture.
• Use buttermilk in the egg wash to help tenderize the meat and add a subtle tangy flavor that enhances overall taste.
• Control oil temperature carefully to prevent burning or undercooking, maintaining a consistent 350F for perfect golden-brown steak fingers.
• Experiment with gluten-free flour alternatives like almond or rice flour for those with dietary restrictions without compromising the crispy exterior.
• Rest coated steak fingers for 10 minutes before frying to help the breading adhere better and create a more stable coating.
• Create a spicier version by increasing cayenne pepper or adding hot paprika to the flour mixture for those who enjoy extra heat.
• Freeze leftover steak fingers in an airtight container for quick reheating, maintaining crispiness by using an air fryer or oven.

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

Nutrition

• Serving Size: 4
• Calories: 660
• Sugar: 3 g
• Sodium: 780 mg
• Fat: 40 g
• Saturated Fat: 12 g
• Unsaturated Fat: 24 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 150 mg