Steak Fingers Recipe

Steak fingers are like little bites of heaven, especially when dipped in rich, homemade gravy. There’s something comforting about biting into a crispy, tender strip of steak, perfectly seasoned and fried to golden perfection. This recipe is all about simplicity and bold flavors, making it an easy go-to for a fun family dinner or a game-day snack. It brings together the satisfying crunch of fried food with the indulgent flavor of well-seasoned beef and creamy gravy. If you’ve never made steak fingers before, you’re in for a treat!

I remember the first time I made steak fingers—it was on a whim. I had a craving for something crispy, meaty, and comforting. You know those nights when you’re not sure what to make, and then inspiration just hits? That’s exactly how these steak fingers came to be. I was looking through the fridge, eyeing some ribeye steaks, and thought, “Why not turn these into steak fingers?” The result was so good that they became an instant family favorite. Now, anytime I make them, the whole house smells of sizzling steak, and it’s nearly impossible to wait until they’re done!

this RECIPE

A brief background on steak fingers

Steak fingers are basically the Southern cousin to chicken fried steak, only in bite-sized form. This dish hails from the Southern United States, where frying is practically a culinary art form. It’s often served with gravy for dipping, similar to how chicken fried steak is paired with creamy country gravy. Over time, steak fingers have become a popular comfort food across the country, frequently seen in diners or at home on a busy weeknight. And they make for a perfect handheld snack, especially with that homemade gravy!

Let’s talk ingredients: choosing the best for flavor

For this recipe, ribeye steak is the star. It’s flavorful, tender, and holds up well to frying. You can also try strip steak or sirloin if ribeye isn’t on hand, but ribeye’s marbling gives the steak fingers that extra juiciness. When slicing the steak, aim for ½-inch strips. This thickness strikes the perfect balance between tender on the inside and crispy on the outside. If you’re short on ribeye, I’ve also used flank steak in a pinch, though it’s slightly less tender—it still gets the job done!

For the batter, a mixture of flour, baking powder, baking soda, and spices like garlic powder, salt, and pepper creates a flavorful coating. You can play around with the seasoning here, adding paprika or cayenne for extra heat. I like using buttermilk in the wet mixture because it tenderizes the meat slightly and adds a tangy flavor. If you don’t have buttermilk, a mix of milk and lemon juice works well. The hot sauce gives it a little kick, but don’t worry—it’s not overwhelmingly spicy.

Peanut oil is my frying oil of choice because it handles high heat well and adds a subtle nutty flavor, but vegetable oil works too if that’s what you have on hand.

Essential kitchen gear for perfect steak fingers

You don’t need any fancy gadgets for this recipe, but a few trusty tools make the process smoother. A cast-iron skillet or any heavy-bottomed skillet is ideal for frying because it holds heat consistently, ensuring an even cook. I love using my cast iron—it’s been with me for years and only seems to get better over time. If you don’t have one, any sturdy pan will do.

Tongs are a must when frying these steak fingers. They help you flip the steak strips easily and keep your hands safe from splattering oil. And don’t forget a wire rack for draining the fried steak fingers—it keeps them crispy by allowing excess oil to drip off. Paper towels can make them soggy, so I highly recommend the wire rack method!

Step-by-step: my foolproof method for perfect steak fingers

Okay, let’s dive into how to make these steak fingers, step by step. Trust me, it’s easier than it looks, and I’ll walk you through everything as if we’re cooking together in the kitchen.

1. Prep the steak
   Start by slicing the ribeye into ½-inch strips. Trim off any large pieces of fat you don’t want. Personally, I like to leave a little fat on the steak for flavor, but that’s totally up to you. Pat the strips dry with a paper towel—this helps the coating stick better.
2. Mix the dry and wet coatings
   In one shallow bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. In another bowl, combine the buttermilk, egg, and hot sauce. I like to whisk the egg mixture until it’s smooth with no streaks of egg white—this helps it coat the steak strips more evenly.
3. Coat the steak strips
   Take a few strips at a time and dredge them in the flour mixture. Shake off any excess, then dip them in the buttermilk mixture. Let any extra liquid drip off before placing them back in the flour for a second coating. Press the flour into the meat a little to help it stick and form that crispy crust.
4. Fry the steak fingers
   Heat about ¼ inch of peanut oil in your skillet over medium heat until it reaches 325°F. If you don’t have a thermometer, you can test the oil by dropping a small piece of the coating into the oil—if it sizzles and bubbles right away, you’re good to go. Fry the steak strips in batches, being careful not to overcrowd the pan. Each batch will take about 5 minutes, flipping halfway through. You’re looking for a golden-brown crust. When done, remove the strips and place them on a wire rack to drain.
5. Make the gravy
   Once all the steak fingers are done, pour out most of the oil, leaving about ¼ cup in the skillet. Add the flour and whisk it into the oil, cooking for about a minute to get rid of the raw flour taste. Slowly pour in the milk while whisking constantly to avoid lumps. Keep whisking until the gravy thickens, about 5 minutes. Season with salt and pepper, and you’re done! Serve this delicious gravy alongside the steak fingers for dipping.

Variations and adaptations for different diets

One of the things I love about this recipe is how adaptable it is. You can switch things up depending on dietary preferences or what’s in season.

• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend. I’ve tried it with almond flour as well, which gives a slightly nuttier flavor and works surprisingly well.
• Spicy: If you’re in the mood for something with more heat, add a pinch of cayenne pepper to the flour mixture or more hot sauce to the buttermilk.
• Seasonal twist: You can play around with the gravy by adding herbs like thyme or rosemary in the fall. In the summer, a dash of lemon juice in the gravy gives it a lighter, brighter flavor.

Serving and presentation ideas

When it comes to serving steak fingers, it’s all about keeping it simple but delicious. Pile the crispy steak fingers high on a platter with the creamy gravy in a bowl for dipping. If you want to get fancy, sprinkle a little chopped parsley or chives over the top to add a pop of color. These steak fingers pair well with classic sides like mashed potatoes, coleslaw, or even some roasted veggies.

drink pairings

Now, let’s talk drinks! Steak fingers are rich and savory, so pairing them with something refreshing works really well.

• Iced tea: A classic Southern pairing. I love a glass of sweet tea with a wedge of lemon to cut through the richness of the steak fingers.
• Lemonade: Homemade lemonade is another great option. The acidity of the lemon balances the crispy, fried steak beautifully.
• Sparkling water with lime: If you want to keep it light, a fizzy sparkling water with a splash of lime or lemon juice works wonders.

Storing and reheating leftovers

If you happen to have any leftovers (which is rare in my house!), store the steak fingers in an airtight container in the fridge for up to three days. When it comes to reheating, the oven is your best friend. Preheat it to 375°F and place the steak fingers on a wire rack set over a baking sheet. This method helps them stay crispy as they warm up, which takes about 10-15 minutes.

The gravy can be stored separately in an airtight container in the fridge. When reheating, you may need to add a splash of milk to thin it out as it will thicken in the fridge.

Adjusting the recipe for different serving sizes

This recipe serves about 4 people, but it’s easy to scale up or down depending on your needs. If you’re making steak fingers for a crowd, just double the ingredients, but be prepared to fry in batches. On the flip side, if you’re cooking for two, halve the ingredients. One thing I’ve noticed is that when doubling the recipe, it helps to refresh the oil after every couple of batches to keep the steak fingers from tasting too greasy.

FAQs

1. Can I use a different cut of steak?
Yes, you can use cuts like sirloin or flank steak, but ribeye is preferred for its tenderness and marbling.

2. How can I tell when the oil is hot enough for frying?
You can test it by dropping a small piece of the flour mixture into the oil. If it sizzles immediately, the oil is ready.

3. Can I make these steak fingers in an air fryer?
Yes, just coat them the same way, and air fry at 375°F for about 12-15 minutes, flipping halfway through.

4. What can I use instead of buttermilk?
A mix of regular milk with a tablespoon of lemon juice or vinegar works as a great substitute for buttermilk.

5. How do I make the gravy thicker?
If the gravy is too thin, let it simmer for a few more minutes. You can also whisk in a little extra flour to help thicken it up.

Enjoy your steak fingers, and don’t be afraid to make this recipe your own!

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