Steak Fingers With Gravy
This recipe delivers hearty steak fingers coated in a seasoned breading and fried until golden and crisp. The dish is completed with a rich, savory pan gravy made from the cooking drippings, creating a comforting and classic meal.
Equipment
- 1 Large skillet or frying pan Heavy-bottomed for even heat distribution
- 2 Shallow Dishes or Bowls For breading station
- 1 Whisk For egg wash and gravy
- 1 Tongs For handling steak while frying
- 1 Cutting Board and Knife For preparing steak
Ingredients
Main
- 2 pounds Tenderized Round Steak Or Cube Steak Cut Into 1-inch Strips
- 1 cup Flour
- 1 teaspoon Seasoned Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cayenne
- 3 whole Eggs
- 1 cup Milk
- Canola Oil And Butter For Frying
- 2 cups Milk additional
- Salt And Pepper to taste
Instructions
- Cut the tenderized round steak into 1-inch wide strips, ensuring uniform size for even cooking.
- Set up your breading station: In one shallow dish, combine flour, seasoned salt, black pepper, and cayenne. In another, whisk eggs with 1 cup of milk.
- Dredge each steak strip first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing extra to drip off, and finally dredge again in the seasoned flour, pressing gently to coat thoroughly.
- Heat canola oil and a knob of butter in a large skillet over medium-high heat until shimmering (approx. 350-375°F / 175-190°C).
- Working in batches, fry the breaded steak fingers for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Remove cooked steak fingers from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil; keep warm in a low oven while preparing the gravy.
- Carefully pour off most of the frying oil from the skillet, leaving about 2-3 tablespoons of fat and all the flavorful pan drippings. Return skillet to medium heat.
- Whisk 2-3 tablespoons of the reserved seasoned flour into the remaining fat in the skillet to form a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden.
- Gradually whisk in the additional 2 cups of milk into the roux, scraping up any browned bits from the bottom of the pan. Continue to whisk until the gravy thickens to your desired consistency.
- Season the gravy with salt and pepper to taste, then serve immediately over the warm steak fingers.
Notes
Achieving perfectly crispy steak fingers depends on oil temperature; ensure your fat is adequately hot (around 350-375°F or 175-190°C) to prevent a greasy, soggy coating. Fry in small batches to avoid overcrowding the pan, which lowers the oil temperature and steams the meat instead of frying it. For the gravy, don't discard the pan drippings; they're essential for flavor. Scrape up the 'fond' (browned bits) from the bottom of the pan as you build your roux. A touch of garlic powder or a splash of Worcestershire sauce can add depth to the gravy. Always taste and adjust seasoning for both the steak and the gravy before serving.