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