Steak Fingers are crispy, golden strips of tenderized beef that are breaded and fried to perfection—like chicken fingers, but with juicy steak. Served with country gravy or your favorite dipping sauce, they’re a hearty, comforting meal perfect for lunch, dinner, or game day snacks.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cube steak (sliced into strips)all-purpose floureggsmilkgarlic powderonion powderpaprikasalt and peppervegetable oil (for frying)optional: prepared country gravy or dipping sauce
directions
Cut cube steak into finger-sized strips and season with salt, pepper, garlic powder, onion powder, and paprika.
Set up a dredging station with three bowls: one with flour, one with beaten eggs and milk, and one with seasoned flour (add extra salt, pepper, and paprika).
Dredge each steak strip in the flour, dip in the egg mixture, then coat in the seasoned flour again.
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Fry the steak fingers in batches for 2-3 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with warm country gravy or your favorite dipping sauce.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes
Variations
Add cayenne pepper to the flour for a spicy kick.
Use buttermilk in the egg mixture for extra tenderness.
Swap cube steak for sirloin or round steak that’s been pounded thin.
Serve with mashed potatoes and green beans for a classic comfort meal.
Try dipping in ranch, honey mustard, or spicy ketchup.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to restore crispiness. Avoid microwaving, as it may make the coating soggy.
FAQs
What cut of meat is best for steak fingers?
Cube steak is ideal because it’s tenderized and cooks quickly, but you can also use thinly sliced sirloin or round steak.
Can I bake steak fingers instead of frying?
Yes, bake at 425°F (220°C) on a greased baking sheet for 20-25 minutes, flipping halfway, or use an air fryer.
Can I freeze steak fingers?
Yes, freeze breaded but uncooked steak fingers on a tray, then transfer to a freezer bag. Fry from frozen or thaw before cooking.
Can I use a gluten-free flour?
Yes, gluten-free all-purpose flour can be used for dredging.
What sauce goes best with steak fingers?
Country gravy is traditional, but ranch, BBQ, or spicy mayo also work well.
Conclusion
Steak Fingers are a crispy, flavorful twist on a classic comfort food favorite. Easy to prepare and perfect for dipping, they make a satisfying meal or snack that both kids and adults will love. Serve them with creamy gravy and enjoy the crunchy, tender goodness in every bite.
Steak Fingers
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Steak Fingers are crispy, tender strips of beef that are breaded and fried to golden perfection. Often served with gravy or dipping sauce, these southern-style treats make a satisfying main dish or crowd-pleasing appetizer.
Ingredients
- 1 lb cube steak or tenderized round steak
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
- Optional: white gravy or dipping sauce for serving
Instructions
- Cut the cube steak into 1-inch wide strips. Pat dry with paper towels.
- In a shallow bowl, mix together the flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
- In a separate bowl, whisk together the eggs and milk.
- Dip each steak strip into the egg mixture, then dredge in the flour mixture, pressing to coat well. Repeat for all strips.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot (about 350°F/175°C), fry the steak fingers in batches for 2-3 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with white gravy or your favorite dipping sauce.
Notes
- Cube steak works best because it’s tender and quick to cook, but other tender cuts can be used.
- Keep cooked steak fingers warm in a 200°F oven while finishing batches.
- For a spicy version, add cayenne pepper or hot sauce to the flour or egg mixture.