Steak Fingers with Country Gravy

Crispy Steak Fingers with Country Gravy RecipeCrispy Steak Fingers with Country Gravy, a fabulous down-home dinner and party snack!

Steak Fingers with Country Gravy Recipe
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Steak Fingers with Country Gravy remind me of childhood. Growing up in Oklahoma, they were a staple on diner and drive-in menus.

For those of you that did not grow up in Oklahoma-Texas cattle country, and are scratching your heads, steak fingers are essentially chicken fried steak strips, served with white gravy for dipping.

Making - Steak Fingers with Country Gravy Recipe

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After moving across the country, I went many years without eating steak fingers. Yet recently I was walking down the freezer aisle of the grocery store and notice bags of frozen steak fingers in the glass cabinet.

Even the frozen factory-made rendition made me crave them, and I decided it was time for my kids to taste a little bit of my childhood.

How to Make - Steak Fingers with Country Gravy Recipe

Using tenderized cube steak as the base, Steak Fingers with Country Gravy are inexpensive to make, quick to fry up, and always a crowd pleaser!

Both the steak fingers and the gravy are made in the same skillet for easy clean-up.

Crispy Steak Fingers with Country Gravy Recipe

Want to give it a try?

The keys to making amazing crispy Steak Fingers with Country Gravy are…

  • Pat the cube steak dry, so it doesn’t saturate the breading.
  • Make sure the oil is very hot, between 350 – 375 degrees F.
  • Shake off all the excess breading before placing the steak fingers in the skillet. The crumbs that fall off will burn and turn the oil dark.
  • Place the fried steak fingers in a warm oven to keep them crispy, while you finish frying and make the craving.

Perfect Steak Fingers with Country Gravy Recipe

Once the steak fingers are fried, wipe out the skillet, and start the gravy. If the oil stays clean enough, you can reuse a portion of it to make the gravy. However, I like the taste of gravy made with butter even better.

If you love chicken fried steak, Steak Fingers with Country Gravy is going to be your new favorite party snack. Even your pickiest eaters will fall for these little guys!

Best Steak Fingers with Country Gravy Recipe

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Steak Fingers with Country Gravy

Yield: 8 servings

Prep Time:15 minutes

Cook Time:15 minutes

5
5 / 5 (6 Reviews)
Did you make this recipe?   Leave a review »

Classic Steak Fingers with Country Gravy Recipe – Crispy chicken fried steak strips, with ultra creamy gravy for dipping. A party snack no one can resist!

Ingredients:

  • 2 pounds tenderized cube steak
  • 1 1/2 cups all purpose flour
  • 3 tablespoons cajun seasoning
  • 2 teaspoons baking powder
  • 3 1/4 cups milk, divided
  • 3 large eggs
  • 2 tablespoons worcestershire sauce
  • 5 tablespoons butter
  • Salt and pepper
  • Oil for frying

Directions:

  1. 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.
  2. 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.
  3. 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.)
  4. 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 finish strips in the oven to keep warm.
  5. 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.
  6. Serve the steak fingers and warm country gravy together for dipping.

Nutrition Information

Yield: 8 servings, Serving Size: 1/8th recipe

  • Amount Per Serving:
  • Calories: 437 Calories
  • Total Fat: 23.2g
  • Saturated Fat: 9.8g
  • Cholesterol: 164mg
  • Sodium: 431mg
  • Carbohydrates: 24.3g
  • Fiber: 0.7g
  • Sugar: 5.4g
  • Protein: 32.5g
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18 comments on “Steak Fingers with Country Gravy

  1. Tami Gposted March 10, 2017 at 9:22 am Reply

    Oh my goodness…these looks awesome…I always loved the steak fingers from Dairy Queen…but, homemade are ALWAYS better…gonna give these a try. I didn’t know you were from OK…so am I…in fact I still live in OK. Thanks for the great recipe.

  2. Debbieposted March 10, 2017 at 2:39 pm Reply

    oh yum- I haven’t had steak fries in years & years but they didn’t come with the gravy.  can’t wait to make 

  3. Maria Lichtyposted March 10, 2017 at 8:13 pm Reply

    My boys would jump at a chance to eat fingers! :)

  4. Marla Meridithposted March 12, 2017 at 11:23 pm Reply

    I’ve never had this before, but it looks great!

  5. Horse Ideasposted March 14, 2017 at 7:47 am Reply

    This recipe is fantastic! Thank you so much for sharing. I’m looking forward to making it again soon.

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  7. Franceskaposted April 19, 2017 at 4:30 am Reply

    Finally! A recipe that doesn’t use chicken as main ingredient and that’s a hearty snack. What can be used instead of worscheshire sauce though? It contains anchovies and we have severe seafood allergies.
    Thanks for the great recipe

  8. Krisposted July 31, 2017 at 7:36 pm Reply

    Before this, I’ve only cooked beef cube steaks, which can be very tough. These are very tender and tender, my husband and I enjoyed them very much. However, next time I’ll not cut them into strips and just fry the pork cube steaks whole and make mash potatoes to go with the gravy. Breading and frying the strips (fingers) was so intense that my husband had to man turning the strips as they fried so they wouldn’t burn or I would only be able to fry one strip at a time. It was nice to have his help in the kitchen for a change though. Thanks for introducing me to a different cut of pork. Don’t we all love pork?

    Rating: 5
  9. Susan Foxposted August 23, 2017 at 6:35 pm Reply

    Family loved this.Have made it several times

    Rating: 5
  10. J.Kingposted November 22, 2017 at 4:51 am Reply

    I’m a bit confused here. Beginning of the recipe says, Preheat the oven to 200 degrees F. But I dont see anywhere that We will be needing to use the oven. Am I missing something?

    • Raeposted November 23, 2017 at 3:09 pm Reply

      To keep the steak warm after frying….while making the gravy

  11. Samanthaposted December 30, 2017 at 7:27 pm Reply

    I made this tonight for my family. It was a hit. I used my electric turkey frier and it worked very well. The gravy was delicious as well. Two thumbs up from my family. 

    Rating: 5
  12. SAMposted February 15, 2018 at 3:25 pm Reply

    I love this recipe! We used elk cube steak and I look forward to making this each time. Thanks for such a yummy, easy recipe. :)

    Rating: 5
  13. Joanlucyposted March 4, 2018 at 1:55 pm Reply

    My husband loved this. Much easier to work with smaller pieces of steak. 

    Rating: 5
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  15. Angelaposted April 25, 2018 at 3:40 pm Reply

    I’ve been making these for YEARS and will also interchange them with chicken breast strips. I don’t, however, use
    worcestershire. I use either Texas Pete or Crystal. It DOES NOT make it hot, however, if you wanted it a little spicy you can add more OR add a SMALL amount of crushed red pepper.

    • Sommerposted April 26, 2018 at 12:17 pm Reply

      Thanks for the top Angela! :)

  16. Jimposted May 12, 2018 at 7:18 pm Reply

    Came out great and I will make again. Nice that they were small and you did not have to eat a whole cube steak. Seemed to have alot of flavor with the extra side to crust up.

    Rating: 5