Ingredients
Scale
- 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 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner