Description
Crispy Southern steak fingers bring comfort from classic diner fare to home kitchens. Crunchy buttermilk-coated beef strips pair perfectly with creamy country gravy when you want a nostalgic meal that satisfies deep hunger.
Ingredients
Scale
- 1 lb (450 g) cube steak or round steak, cut into 1-inch wide strips
- 2 cups vegetable oil (for frying)
- 2 large eggs
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ cup buttermilk (or regular milk)
- 2 tbsps butter
- 2 tbsps all-purpose flour
- 1 ½ cups whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- 1 tbsp hot sauce (optional)
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preparation: Slice cube steak into uniform strips, approximately 1 inch wide and 3-4 inches long, ensuring consistent cooking and attractive presentation.
- Seasoning Blend: Mix flour with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a shallow dish to create a flavorful coating.
- Coating Process: Whisk eggs, buttermilk, and hot sauce in a separate bowl. Thoroughly dredge meat strips through spiced flour, dip in egg wash, and coat again with flour for a crispy, moisture-sealing exterior.
- Resting Phase: Let coated strips rest briefly on a clean surface, allowing the coating to set and adhere properly.
- Frying Technique: Heat oil in a deep skillet to 350F. Carefully lower meat strips into hot oil, maintaining space between pieces to ensure even, golden browning. Fry for 3-4 minutes, turning once to achieve uniform crispness, then transfer to paper towels to drain excess oil.
- Gravy Preparation: In a saucepan, create a smooth roux by melting butter and integrating flour. Gradually whisk in milk, stirring continuously to prevent lumps. Season with salt and black pepper, simmering until the sauce reaches a velvety consistency.
- Serving: Plate crispy steak fingers alongside warm, creamy gravy. Complement with roasted vegetables, mashed potatoes, or a fresh garden salad for a complete meal experience.
Notes
- Manage Meat Thickness: Cut steak strips uniformly to ensure consistent cooking and prevent uneven texture, guaranteeing each piece cooks perfectly.
- Control Coating Technique: Double-dredge meat in seasoned flour and egg wash to create a crispy, sealed exterior that locks in moisture and enhances flavor.
- Monitor Oil Temperature: Maintain consistent 350F heat to achieve golden-brown crust without absorbing excess oil or becoming greasy.
- Rest Coated Strips: Allow breaded meat to sit briefly before frying, helping the coating adhere better and create a crunchier, more stable exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg