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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Allow coated strips to rest momentarily on a clean surface, enabling the coating to adhere firmly before frying.
- Heat oil in a deep skillet to precisely 350F, creating an optimal temperature for achieving a golden, crunchy exterior without excessive greasiness.
- Carefully lower meat strips into hot oil, maintaining adequate spacing to prevent overcrowding and ensure even, crisp browning on all sides.
- 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.
- For the accompanying gravy, melt butter in a saucepan and integrate flour to create a smooth roux, stirring continuously to prevent burning.
- Gradually incorporate milk, whisking steadily to eliminate potential lumps and develop a silky, rich sauce.
- Season gravy with salt and black pepper, simmering until it reaches a luxurious, velvety consistency.
- 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