Steak Fingers Recipe

There’s something about steak fingers that just hits the spot. They’re the perfect combination of crispy on the outside, tender on the inside, and paired with creamy, savory gravy – it’s comfort food at its finest. This is one of those recipes I come back to when I want to feel like I’m indulging, but without too much effort. Plus, who doesn’t love food you can eat with your hands?

What I love about steak fingers is that they have that same comforting vibe as chicken fried steak, but they’re bite-sized, dippable, and fun for everyone. Whether you’re serving them up for game day, a casual family dinner, or as a snack for friends, these steak fingers are always a hit.

I have fond memories of making steak fingers with my dad when I was younger. We’d make a whole assembly line on the kitchen counter – him cutting the steak into strips while I handled the messy part, dredging them through flour and buttermilk. The smell of the steak frying in hot oil always made my stomach growl, and that first crunchy bite was worth every minute of waiting. It’s one of those meals that’s both nostalgic and timeless, and now I love making it for my own family. Every time I fry up a batch of steak fingers, I feel like I’m recreating a little piece of my childhood.

this RECIPE

The origin story: humble beginnings with a Southern twist

Steak fingers are a Southern staple that you’ll often find on diner menus across Texas and Oklahoma. They’re essentially a more casual, handheld version of chicken-fried steak, which has roots in both Southern and German immigrant cooking traditions. Like many fried foods, it was born out of practicality – tenderizing tougher cuts of meat and coating them in a hearty, crispy crust made the dish both filling and budget-friendly. While ribeye isn’t a tough cut of meat by any means, using it here makes the steak fingers extra tender and juicy, which takes this dish to the next level.

Let’s talk ingredients: the star players

The beauty of steak fingers is in the simplicity of the ingredients. But there are a few things to keep in mind when shopping for the best results.

• Ribeye steak: The ribeye is a flavorful and tender cut of beef, and it’s the key to keeping these steak fingers juicy inside. If you don’t have ribeye, you can substitute it with sirloin or even flank steak, but keep in mind, these might need a bit of extra tenderizing. I love the rich marbling of ribeye, but if you’re looking to cut down on fat, sirloin is a leaner option.
• Buttermilk: This is crucial for adding tang and moisture to the batter. If you’re out of buttermilk, you can easily make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Just let it sit for a few minutes to thicken before using. But really, if you can get your hands on buttermilk, it’s worth it.
• Flour, baking powder, and baking soda: These give the steak fingers their signature crispy crust. The baking powder helps puff up the coating just a bit, making it crunchy and light. Baking soda helps with browning, so you get that beautiful golden color.
• Hot sauce: Just a splash in the buttermilk adds a subtle kick to the steak fingers without overwhelming the flavor. It’s not about making them spicy, but it brings a nice depth to the batter. You can use your favorite hot sauce, and if you’re not a fan of heat, feel free to reduce the amount or leave it out entirely.
• Peanut oil: This is my frying oil of choice because it has a high smoke point and a neutral flavor. It lets the steak fingers shine without tasting greasy. If you’re allergic to peanuts or prefer something else, canola or vegetable oil work well too.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, a cast iron skillet or heavy-bottomed pan is ideal for frying. Cast iron holds heat well, which helps maintain that perfect frying temperature. If you don’t have one, don’t worry – any heavy-duty frying pan will do the trick. Just make sure it’s deep enough to handle the oil without too much splatter. A kitchen thermometer is handy to check the oil temperature, but if you don’t have one, you can test by dropping a small piece of the batter into the oil – it should sizzle and float to the top quickly.

A wire rack set over a sheet tray is another essential for draining the fried steak fingers. It keeps them crispy by allowing the oil to drip off, instead of them sitting in a pool of grease.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Cut the steak into strips: Slice your ribeye into half-inch strips. I like to remove any large bits of fat, but feel free to leave some for added flavor if you like a little extra richness.
2. Mix the dry ingredients: In one shallow bowl, stir together your flour, baking powder, baking soda, salt, pepper, and garlic powder. This is your main seasoning for the crust, so don’t skimp on the salt and pepper.
3. Prepare the wet mix: In another bowl, whisk together the buttermilk, egg, and hot sauce. Don’t worry – the hot sauce isn’t going to make it super spicy; it just gives a little background heat and flavor. If you prefer more spice, go ahead and add more!
4. Dredge the steak: Start by coating the steak strips in the flour mixture, shake off the excess, then dip them into the buttermilk mixture. Let the extra drip off before tossing them back into the flour for a second coating. This double-dip process is key for getting that extra crunchy crust.
5. Heat the oil: Pour about ¼ inch of peanut oil into your skillet and heat it over medium heat until it reaches 325°F. If you don’t have a thermometer, you can test it by dropping in a small bit of flour – if it sizzles immediately, you’re good to go.
6. Fry the steak strips: Add the steak strips in batches, being careful not to overcrowd the pan. Fry for about 5 minutes, flipping halfway through. You’re looking for a golden brown, crispy exterior. Transfer them to your wire rack and repeat with the rest of the strips.
7. Make the gravy: Pour out most of the oil, leaving about ¼ cup in the skillet. Whisk in the flour and cook for about a minute to get rid of the raw flour taste. Slowly add the milk, whisking constantly until it thickens into a rich gravy. Season with salt and pepper, and serve immediately with the steak fingers.

Adaptations: Because everyone likes options

• Gluten-free: Swap out the all-purpose flour for a gluten-free flour blend, and you’ll still get that crispy coating. Just make sure your baking powder is also gluten-free.
• Spicy version: If you love heat, you can add a teaspoon of cayenne pepper to the flour mixture and up the hot sauce in the buttermilk. You’ll get steak fingers with a nice spicy kick.
• Chicken fingers: Not a beef fan? You can easily adapt this recipe with chicken breast. Just slice the chicken into strips and follow the same dredging and frying process. The cooking time might be a little shorter since chicken cooks faster than steak.
• Dairy-free: Substitute the buttermilk with a plant-based milk (I’ve used almond milk before, and it works well) mixed with a tablespoon of vinegar to mimic the tang. You can also use a vegan egg substitute.

Serving suggestions: It’s all in the presentation

When it comes to serving steak fingers, I love to keep it simple. Arrange them on a platter with a small bowl of gravy in the center for dipping. Sprinkle a little fresh parsley over the top for a pop of color – it gives the dish a finished, thoughtful look. These are great served with mashed potatoes or fries for an indulgent meal, or you could go a little lighter with a crisp green salad on the side to balance out the richness.

Drink pairings: Let’s talk sips

For a hearty dish like steak fingers, you can’t go wrong with a cold beer. A light lager or pilsner works perfectly to wash down the savory, crispy steak. If you’re more of a wine person, a bold red like a Zinfandel or Syrah pairs nicely with the richness of the steak. If you’re looking for something non-alcoholic, a fizzy sparkling water with a splash of lemon will cut through the heaviness and keep things refreshing.

Leftovers? Here’s how to store and reheat

Steak fingers store well in the fridge for up to three days. Just pop them into an airtight container once they’ve cooled completely. To reheat, the oven is your best friend. Lay the steak fingers on a baking sheet and reheat them at 350°F for about 10 minutes – this keeps them crispy. The microwave works too, but you’ll lose some of that crunch. As for the gravy, it’ll thicken as it cools, so when you reheat it, whisk in a little extra milk to get it back to a smooth, pourable consistency.

Scaling the recipe: Feeding a crowd or just yourself?

This recipe makes enough for about 4 servings, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients and fry the steak fingers in batches so you don’t overcrowd the pan. If you’re just cooking for one or two, you can halve the recipe – everything scales down pretty easily, though you might end up with a bit of extra gravy (which isn’t necessarily a bad thing!).

Potential issues: And how to avoid them

• Soggy crust: If your steak fingers aren’t crispy enough, it’s likely because the oil wasn’t hot enough. Make sure you wait until the oil reaches 325°F before frying.
• Gravy too thick: If your gravy gets too thick, just whisk in a little more milk until you reach your desired consistency. It thickens as it cools, so don’t worry if it looks too thin at first.

Wrapping it up

Steak fingers are one of those recipes that feel nostalgic but never go out of style. They’re crispy, juicy, and absolutely irresistible when paired with that rich, creamy gravy. Whether you’re serving them up for a casual family meal or looking to impress friends at your next get-together, these steak fingers are sure to become a favorite. Give them a try, and don’t be afraid to put your own spin on the recipe – that’s the beauty of cooking at home!

FAQs

1. Can I use a different cut of beef?
Yes! Sirloin or flank steak are good alternatives, but they may need a little extra tenderizing before frying.

2. What’s the best oil for frying steak fingers?
I prefer peanut oil because of its high smoke point, but you can use vegetable or canola oil too.

3. Can I make these steak fingers in the air fryer?
Sure! Just spray them with oil and air fry at 400°F for about 10-12 minutes, flipping halfway through.

4. How do I make the gravy thinner?
If your gravy is too thick, whisk in a bit more milk until it’s the consistency you like.

5. Can I freeze steak fingers?
Yes, you can freeze them after frying. Reheat in the oven to keep them crispy. Just don’t freeze the gravy!

Print