Why You’ll Love This Recipe
Steak Fingers are a crispy, comforting Southern classic made by coating tender strips of beef in seasoned flour and frying them to golden perfection. Often served with creamy gravy or dipping sauces, these hearty bites are perfect for family dinners, game days, or nostalgic comfort food cravings. They’re quick to make, incredibly satisfying, and kid-approved.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flank steak or cube steak
all-purpose flour
cornstarch
eggs
buttermilk
garlic powder
onion powder
paprika
salt
black pepper
oil for frying
directions
Slice the steak into thin strips, about ½ inch wide.
In a shallow dish, whisk together buttermilk and eggs.
In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
Dip each steak strip into the buttermilk mixture, then dredge it in the seasoned flour. For extra crispiness, repeat the process to double-coat.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the steak fingers in batches for 3-4 minutes, or until golden brown and cooked through.
Remove and drain on paper towels.
Serve hot with your favorite dipping sauce or country-style gravy.
Servings and timing
This recipe yields about 4 servings.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
Use panko breadcrumbs for added crunch.
Add cayenne pepper or hot sauce for a spicy kick.
Swap buttermilk for milk mixed with a splash of vinegar or lemon juice if needed.
Serve with mashed potatoes and gravy for a classic Southern meal.
storage/reheating
Store leftover steak fingers in an airtight container in the fridge for up to 3 days.
Reheat in an oven or air fryer at 350°F for 5-7 minutes to maintain crispiness.
Avoid microwaving if possible, as it may soften the coating.
FAQs
What kind of steak is best for steak fingers?
Cube steak or flank steak works well because they’re tender and cook quickly.
Can I bake them instead of frying?
Yes, bake at 425°F for about 20 minutes, flipping halfway. Spray with oil for crispness.
Is there a gluten-free version?
Use gluten-free flour and cornstarch for dredging.
Can I freeze steak fingers?
Yes, freeze after frying. Reheat in the oven for best texture.
What sauces go well with steak fingers?
Country gravy, ranch, honey mustard, or spicy ketchup are all great choices.
Are steak fingers spicy?
Not unless you add heat—adjust spices to your preference.
Can I make them ahead of time?
Yes, bread them ahead and refrigerate until ready to fry.
Do they taste like chicken fingers?
They have a similar texture, but the beef gives them a richer, more savory flavor.
Are they kid-friendly?
Absolutely! They’re fun to dip and easy to eat.
What sides go best with steak fingers?
Mashed potatoes, fries, coleslaw, or corn on the cob pair perfectly.
Conclusion
Steak Fingers are a crispy, savory delight that transforms simple ingredients into a hearty meal everyone will love. Whether you serve them as an appetizer or the main course, they bring Southern comfort to your plate with every bite. Quick, easy, and always satisfying—give them a try and enjoy a delicious homemade favorite.
PrintSteak Fingers
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Crispy and tender steak fingers are strips of seasoned and breaded beef, fried to golden perfection. A comfort food classic, often served with gravy or dipping sauces.
Ingredients
- 1 lb cube steak, cut into strips
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Instructions
- Cut the cube steak into strips and set aside.
- In a bowl, whisk together buttermilk and egg. Add the steak strips and let marinate for at least 30 minutes.
- In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat until hot (about 350°F/175°C).
- Remove steak strips from the marinade, allowing excess to drip off, then dredge in the flour mixture, pressing to coat well.
- Fry the coated steak strips in batches until golden brown and cooked through, about 2–3 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with gravy or dipping sauce of your choice.
Notes
- For extra crispy steak fingers, double dredge by dipping again in buttermilk and flour mixture.
- Serve with country gravy or ranch dressing for a classic touch.
- Use a thermometer to maintain oil temperature for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
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