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One of the most fun things to do with the affordable cut of beef called cube steak! These Steak Fingers come together with minimal ingredients, and everyone loves them. Pick your dipping sauceโhoney mustard, white gravy, or ranch are all welcome here!
I might live in California now, but I was born in Texas and know my way around a basket of steak fingers. There really isnโt enough gravy in the world to match my love for these crispy little fried bites of heaven.
If youโve had my chicken fried steak, then youโre familiar with cubed ground beef! Grab the same package, but cut them into strips and make this irrisistible dip-able recipe!
Ingredients
- Cubed Steak. You most likely will not find cube steak cut into strips. I look for the cube steak patties, and then I cut them myself into 3-4 strips per patty. Grab a package that is 1.5 pounds worth of patties. If you donโt have cube steak, you can buy a flat iron steak, slice it up and tenderize it with a meat tenderizer (the one that has needles on it).
- Eggs. We need two eggs to make the batter stick to the steak fingers.
- Flour. Just one cup of flour for the batter.
- Salt Seasoning. My favorite salt seasoning blend is a Cajun seasoning that is slightly spicy, but use whatever you like. Lawryโs seasoning salt with the red lip is the most common!
- Freshly Ground Black Pepper. Plenty of freshly ground black pepper adds a kick to the batter, and yes I really mean one full teaspoon!
- Frying Oil. My favorite oil for frying is any oil that doesnโt have any flavor, like canola oil, vegetable oil, avocado oil, grapeseed oil. I wouldnโt use olive oil or coconut oil (even if itโs refined).
How to Make Steak Fingers Recipe
- Use kitchen scissors to cut each cube steak into 3 strips per steak. Place the steak strips on a plate, and sprinkle with half of the flour, half of the salt and half of the pepper. Toss to coat.
2. Break the eggs into a shallow dish, and beat with the rest of the salt seasoning and pepper.
3. Dip each steak finger into the egg, and then place back on the plate with the flour. Sprinkle the remaining flour on top, and toss lightly to coat again to get a very chunky crisp coating.
4. Heat the oil in a large skillet until shimmering hot (preferably a cast iron skillet). Carefully lower the steak fingers into the pan, and fry on the first side until golden brown and crispy, about 5 minutes. Flip, fry on the other side.
Storage of Leftovers
So, fried food is definitely best right out of the pan, but you may store leftover in an airtight container in the fridge. The only way to reheat leftovers is in the ovenโdo not use the microwave or the crust will become so soggy! Itโs best to put the leftovers on a wire rack over a sheet pan and heat at 250-degrees F until warm throughout.
Serve with my ranch potatoes and buttered corn for one of my favorite meals!
Steak Fingers Recipe
Ingredients
- 1.5 pounds of cube steak patties
- 2 eggs
- 1 cup of flour
- 1 tablespoon of a salt seasoning blend
- 1 teaspoon freshly ground black pepper
- 1 cup neutral frying oil such as: canola, avocado, grapeseed
Instructions
- Use scissors to cut each cube steak into strips. I usually get 3 strips from each steak.
- Place the steak strips on a plate, and sprinkle with half of the flour, half of the salt and half of the pepper. Toss to coat.
- Break the eggs into a shallow dish, and beat with the rest of the salt seasoning and pepper.
- Dip each steak finger into the egg, and then place back on the plate with the flour. Sprinkle the remaining flour on top, and toss lightly to coat.
- Heat the oil in a large skillet until shimmering hot (preferably a cast iron skillet). Add a pinch of flour to the oil, and if it lightly sizzles, itโs ready to fry.
- Carefully lower the steak fingers into the pan, and fry on the first side until golden brown and crispy, about 5 minutes. Flip, and lower the heat slightly and continue to fry on the other side. Repeat with all remaining steak fingers, but do try to cook in just 2 batches. Serve hot with white gravy or ranch for dipping.
As a native born Texan now living in Minnesota, this is the recipe Iโve been waiting for!