Cripsy, tender, hand-breaded and fried. These Steak Fingers make a delicious appetizer or main dish that takes minimal ingredients and you’ll want to make them over and over again.
These crispy Steak Fingers really are something to write home about. They’re absolutely irresistible, it’s hard to just only eat one!
The flavorful breading that fries up so nicely in the peanut oil, giving you that gorgeous golden brown exterior, wrapping around the tender Ribeye Steak, guys, trust me on this one – it’s a delicious dinner or appetizer recipe!
I can’t get enough of the gravy either, I mean we have always eaten these with gravy, but I love to eat so many things with a nice white country style gravy.
I could dip just about anything in it and it’s truly perfect for dipping these Steak Fingers in. When I’m making this for my family, I always have to make some extra gravy just so everyone has enough to dip their fingers in.
If you are a fan of Chicken Fried Steak, or pretty much any breaded and fried meat recipe, these are going to become one f your new favorite recipes ever.
Some of our other favorite steak recipes we have on our site include: Chicken Fried Steak, Steak Bites and Potatoes, and Smoked Steak.
WHY THIS RECIPE WORKS:
- With just a few pantry staple ingredients, you can make a batch of Steak Fingers in no time.
- A tasty different meal that’s easy to make.
- The homemade gravy is perfect for dipping these into!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Ribeye steak
All-purpose flour
Baking powder
Baking soda
Kosher salt
Black pepper
Garlic powder
Buttermilk
Egg
Hot sauce
Peanut oil
Cooking oil
Milk
HOW TO MAKE STEAK FINGERS, STEP BY STEP:
- Cut the steak into ½-inch strips, and remove any fat you don’t want.
- In a shallow bowl, stir together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another shallow bowl, whisk together the buttermilk, egg, and hot sauce.
- Take a handful of the steak strips at a time and place them into the flour mixture, and coat them in the flour.
- Shake off any excess and dip them into the egg mixture, letting excess drip off.
- Last, place them back into the flour mixture and coat them well. Gently press the flour into the strips, so it sticks.
- Place the strips, not touching on a parchment-lined sheet tray while you coat the remaining steak strips.
- Add 1/4th inch of peanut oil to a cast iron or heavy bottom skillet. Heat until the oil reaches 325°F over medium heat.
- Carefully add the steak strips to the pan and fry them for 5 minutes, flipping them halfway through. We are looking for them to be golden brown and crispy.
- Take out the steak strips with tongs and place them on a wire rack set on a sheet tray to catch any drips. Repeat with the remaining steak strips.
- Pour out any excess oil from the pan, leaving about ¼ cup in the skillet. Add the flour and whisk it into the oil. Cook for 1 minute.
- Slowly stream in the milk while whisking constantly.
- Season with the salt and pepper.
- Continuing to whisk, bring to a simmer and simmer until thickened. Serve immediately with the steak fingers as a dipping sauce.
DO I HAVE TO USE RIBEYE STEAK?
While I absolutely LOVE the Ribeye for its flavor and texture, other cuts of steak can be used. When picking out a steak, make sure to use a tender cut since we are frying the steak in the breading very quickly. You don’t want a chewy piece of steak for this.
I recommend trying Filet, Strip Steak, Flat Iron Steak, or a Top Sirloin cut if you need to swap out the Ribeye.
CAN I MAKE THIS WITH OTHER MEAT?
So these Steak Fingers are absolutely wonderful and I know this well. But sometimes, if I don’t have steak on hand, I’ll grab something else to bread and fry.
Pork loin is a great option, and, of course, a boneless skinless chicken breast would also be a wonderful option to add this homemade breading to and fry up.
Either option would be delicious in the gravy dipping sauce too!
DO I HAVE TO USE THE GRAVY?
YES! I mean, no, no you don’t but, guys, this gravy is sooooo good! However, if you want to use a different dipping sauce, try some bbq sauce, ranch dressing, or steak sauce to dip your fried Steak Fingers into.
HOW TO STORE:
Steak Fingers are the best right when you first make them. When they’re freshly fried, they’re nice and crispy. Leftovers can be stored in an airtight container in the refrigerator where they will keep for up to 3 days.
These can also be frozen, to do that place in a freezer safe bag where these will keep for up to 3 months.
To defrost, remove to the refrigerator overnight until thawed. To reheat them, place them back in some hot oil to fry them until they’re just warmed through again.
Additionally, you can toss them in the oven for just a few minutes. I wouldn’t try to microwave them as the breading will just become soggy.
TIPS AND TRICKS:
- You can use different dipping sauces, but the gravy is where it’s at!!!
- These can be frozen, see my tips above.
- Make sure to reheat appropriately, a few ways to reheat them are shared above.
- Not sure what other kind of steak to use? I shared some options other than Ribeye earlier in the post.
- Depending on how many Steak Fingers you’re making, you may need to work in batches. If that’s the case, preheat the oven to keep the finished fingers nice and hot while you finish off the remaining ones.
- You can serve these as a part of a main dish or as an appetizer.
Want to try a new dinner/appetizer recipe? Surprise family and friends with these wonderful and irresistable Steak Fingers that are breaded and fried to perfection!
If you like this recipe you might also like:
If you’ve tried these STEAK FINGERS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Steak Fingers
Ingredients
- 2 pounds ribeye steak
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ cup buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- Peanut oil for frying
For the gravy:
- ¼ cup reserved cooking oil
- ⅓ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Cut the steak into ½-inch strips, and remove any fat you don’t want.
- In a shallow bowl, stir together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another shallow bowl, whisk together the buttermilk, egg, and hot sauce.
- Take a handful of the steak strips at a time and place them into the flour mixture, and coat them in the flour.
- Shake off any excess and dip them into the egg mixture, letting excess drip off.
- Last, place them back into the flour mixture and coat them well. Gently press the flour into the strips, so it sticks.
- Place the strips, not touching on a parchment-lined sheet tray while you coat the remaining steak strips.
- Add 1/4th inch of peanut oil to a cast iron or heavy bottom skillet. Heat until the oil reaches 325°F over medium heat.
- Carefully add the steak strips to the pan and fry them for 5 minutes, flipping them halfway through. We are looking for them to be golden brown and crispy.
- Take out the steak strips with tongs and place them on a wire rack set on a sheet tray to catch any drips. Repeat with the remaining steak strips.
- Pour out any excess oil from the pan, leaving about ¼ cup in the skillet. Add the flour and whisk it into the oil. Cook for 1 minute.
- Slowly stream in the milk while whisking constantly.
- Season with the salt and pepper.
- Continuing to whisk, bring to a simmer and simmer until thickened. Serve immediately with the steak fingers as a dipping sauce.
Notes
- You can use different dipping sauces, but the gravy is where it's at!!!
- These can be frozen, see my tips above.
- Make sure to reheat appropriately, a few ways to reheat them are shared above.
- Not sure what other kind of steak to use? I shared some options other than Ribeye earlier in the post.
- Depending on how many Steak Fingers you're making, you may need to work in batches. If that's the case, preheat the oven to keep the finished fingers nice and hot while you finish off the remaining ones.
- You can serve these as a part of a main dish or as an appetizer.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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