Steak Fingers Recipe with Country Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
455 kcal
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Course
Main Course
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Cuisine
American
Steak Fingers Recipe with Country Gravy
Description
Steak Fingers Recipe with Country Gravy uses tenderized cube steak cut into finger-sized strips, coated twice in a seasoned flour mixture and an egg wash for a textured, flavorful exterior. The addition of Cajun seasoning adds mild spice and depth, while baking powder in the flour mix helps promote light crispness when fried. Frying the steak strips in hot oil at 350-375°F ensures a crispy crust develops quickly without overcooking the inside.
The method calls for careful drying of the steak, dipping in flour, then egg mixture, and back to flour, shaking off excess to avoid burning bits in the oil. Once fried, the steak fingers can be kept warm in a low oven before serving alongside classic country gravy or your choice of sides.
The recipe’s stepwise coating produces tender and crunchy pieces ideal for dipping sauces or as a main dish component. The seasoning and oil temperature are key to the final texture and taste.
Ingredients
- 2 pounds cube steak tenderized
- 1 1/2 cups all-purpose flour
- 3 tablespoons Cajun seasoning
- 2 teaspoons baking powder
- 3 1/4 cups milk divided
- 3 egg large
- 2 tablespoons Worcestershire sauce
- 5 tablespoons butter
- salt and pepper
- neutral cooking oil for frying, generic cooking oil
Instructions
- Preheat the oven to 200 degrees F. Pat the cube steak thoroughly dry with paper towels. Then cut the steaks into strips approximately 1 to 1 1/2 inches wide and 3 to 4 inches long.
- In a small bowl mix the flour, Cajun seasoning, and baking powder together. In another bowl, whisk together 3/4 cup milk, 3 eggs, and Worcestershire sauce. Place a large skillet over medium-high heat. Add enough oil to fill the skillet 1/4 inch deep.
- Once the oil is between 350-375 degrees F, dip 6-8 steak strips in the flour mixture. Shake them off, then dunk the strips in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.)
- Gently place the strips in the hot oil and fry for 1-2 minutes per side. Use tongs to move the steak fingers to a paper towel lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steak strips. Place the finished strips in the oven to keep warm.
- Once all the steak fingers are fried, carefully wipe the skillet out with a paper towel. Place it back over medium heat and add the butter. Once melted, whisk in 1/4 cup of the remaining seasoned flour. Whisk until bubbling, then whisk in 2 cups of milk. Continue to whisk the gravy until it is thick. Taste, then season with salt and pepper as needed. Remove the gravy from heat. If the gravy starts to thicken too much, whisk in an additional 1/2 cup of milk.
- Serve the steak fingers and warm country gravy together for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 455kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 171mg | 57% |
| Sodium | 241mg | 10% |
| Potassium | 753mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 207mg | 21% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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