Easy Beef Steak Fingers Recipe That Kids Adore

These crispy, golden steak fingers bring Southern comfort straight to your dinner table with a mouthwatering crunch that’ll make taste buds dance.

Tender beef strips coated in a perfectly seasoned breading create an irresistible meal everyone craves.

Each bite delivers a satisfying blend of savory flavors and delightful texture.

The homemade breading ensures a crisp exterior that locks in all the juicy goodness of the meat.

Simple ingredients come together quickly to produce a crowd-pleasing dish that feels like a warm culinary hug.

Serve these delectable steak fingers alongside creamy mashed potatoes or a fresh garden salad for a complete meal that’ll have everyone asking for seconds.

FAQs

• How do I know when the steak fingers are perfectly cooked?

Look for a golden-brown, crispy exterior and an internal temperature of 135°F for medium-rare. The coating should be crunchy and the meat inside should be tender and juicy.

• Can I use a different type of oil for frying?

Peanut oil works best for its high smoke point, but you can substitute with vegetable or canola oil. Just ensure the oil is at the right temperature (325°F) for even cooking.

• What if I don't have buttermilk?

Create a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using. This will give you a similar tangy flavor and tenderizing effect.

• How can I prevent the coating from falling off during frying?

Double-coat the steak strips by dredging in flour, dipping in buttermilk mixture, then coating in flour again. Press the flour firmly onto the meat to help the coating stick during frying.

What’s Great About Steak Fingers

• These steak fingers deliver pure, mouthwatering satisfaction with their crispy golden exterior and tender meat inside, perfect for satisfying serious comfort food cravings.
• The recipe teaches essential culinary skills like dredging, frying, and making gravy, empowering home cooks to create restaurant-quality dishes with confidence.
• Crowd-pleasing and interactive, these steak fingers bring everyone together around the table, offering a delicious meal that both kids and adults will absolutely love.
• Experiment with different hot sauces, spice levels, or dipping sauces to make this recipe uniquely yours, ensuring endless flavor possibilities.

Everything You Need for Steak Fingers

• Ribeye Steak: A flavorful cut of beef that provides a tender and juicy base for the crispy steak fingers.

• All-Purpose Flour, Baking Powder, Baking Soda: Create a light and crispy coating that adheres perfectly to the steak.
• Garlic Powder, Salt, Pepper: Add robust seasoning to enhance the overall flavor of the steak fingers.

• Buttermilk: Helps tenderize the meat and creates a tangy base for the coating.
• Egg: Acts as a binding agent to help the flour mixture stick to the steak.
• Hot Sauce: Provides a subtle kick of heat and additional flavor complexity.

• Peanut Oil: Offers a high smoke point and clean flavor for deep frying the steak fingers.
• Milk: Creates a smooth and creamy base for the accompanying gravy.

How to Cook Steak Fingers at Home

Step 1: Slice and Trim Ribeye

Cut the ribeye into half-inch strips.

Keep the cuts relatively uniform for even cooking.

Feel free to trim excess fat, but leaving a bit adds delicious flavor.

Step 2: Prepare Dredging Stations

Create two separate bowls for coating:

• Flour
• Baking powder
• Baking soda
• Garlic powder
• Salt
• Pepper

• Buttermilk
• Egg
• Hot sauce

Whisk each bowl’s contents thoroughly.

Step 3: Coat Meat Perfectly

Dip each steak strip into the flour mixture, shaking off excess.

Next, dunk the strip in buttermilk mixture, allowing dripping.

Finally, coat again in flour, pressing firmly to ensure coating adheres.

Place coated strips on parchment-lined tray.

Step 4: Heat Cooking Oil

Pour peanut oil into skillet, creating quarter-inch depth.

Heat over medium flame until temperature reaches 325°F.

Use a cooking thermometer for precise temperature control.

Step 5: Fry Steak Fingers

Gently place steak strips into hot oil.

Fry in batches to prevent overcrowding.

Cook approximately 5 minutes, flipping midway.

Aim for golden, crispy exterior.

Transfer finished strips to wire rack for draining.

Step 6: Create Creamy Gravy

Remove most oil, keeping quarter cup in skillet.

Whisk in flour and cook briefly.

Slowly stream milk while continuously whisking.

Season with salt and pepper.

Simmer until gravy thickens, approximately 5 minutes.

Steak Finger Cooking Tips

• Remove any tough connective tissue or extra-thick fat before cutting steak to ensure even cooking and maximum enjoyment.
• Let steak strips soak in buttermilk for 30 minutes before dredging to tenderize meat and add subtle tangy flavor that enhances overall taste.
• Monitor oil heat carefully with a thermometer to prevent burning coating or undercooking meat – 325°F is the sweet spot for perfect golden crispiness.
• Never overcrowd the pan when frying steak fingers, as this drops oil temperature and creates soggy instead of crispy results. Work in smaller batches for maximum crunch.
• Whisk milk into flour mixture slowly and continuously to prevent lumps, creating a smooth, creamy gravy that complements the crispy steak fingers perfectly.

Save and Reheat Steak Fingers Easily

• Store cooled steak fingers in an airtight container for up to 3-4 days in the refrigerator. Place parchment paper between layers to prevent sticking.
• Wrap individual steak fingers tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Label the bag with the date to track freshness.
• Preheat oven to 375°F. Arrange steak fingers on a baking sheet lined with parchment paper. Bake for 10-12 minutes, turning once halfway through to restore crispiness.
• Set air fryer to 370°F. Arrange steak fingers in a single layer without overcrowding. Heat for 3-4 minutes until crispy and warmed through, shaking basket midway.

Tasty Sides for Steak Fingers

• Explore Flavor-Boosting Pairings for Steak Fingers
• Refresh with Ranch Dressing Dip: Cool, tangy ranch perfectly balances the crispy, hot steak fingers, cutting through the richness and adding a zesty kick that makes every bite more exciting.
• Match with Craft Beer Companion: Amber ales or hoppy IPAs complement the deep-fried texture, their robust maltiness and carbonation cleansing the palate between crunchy bites of seasoned steak.
• Create Comfort Plate with Coleslaw: Crisp, vinegary coleslaw provides a bright, fresh contrast to the heavy, golden-brown steak fingers, adding a light crunch and balanced acidity that elevates the entire meal.
• Enhance with Southern-Style Sides: Creamy mashed potatoes or buttery corn on the cob round out the plate, offering classic Southern comfort food vibes that harmonize perfectly with the hearty steak fingers.

Ideas to Change Up Steak Fingers

• Gluten-Free Steak Fingers: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for a celiac-friendly version. The coating will remain crispy and flavorful.
• Keto-Friendly Variation: Swap regular flour with coconut flour or crushed pork rinds. Use heavy cream instead of buttermilk to reduce carbohydrates while maintaining a rich, creamy texture.
• Low-Sodium Option: Eliminate added salt from the dredging mixture. Use salt-free seasoning blends like herb mixtures or pepper-based spices. Choose low-sodium milk for gravy preparation to control sodium intake.
• Dairy-Free Alternative: Substitute buttermilk with unsweetened almond milk mixed with apple cider vinegar. Replace milk in gravy with coconut milk or chicken broth. Use olive oil instead of peanut oil for frying to accommodate dairy restrictions.

Steak Fingers Recipe

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4.6 from 23 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Crispy golden steak fingers bring Southern comfort to your dinner table with a delightful crunch. Seasoned beef strips coated in perfectly seasoned breading promise a mouthwatering meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds (907 grams) ribeye steak

Dry Ingredients for Coating:

• 1 1/2 cups (180 grams) all-purpose flour
• 1/3 cup (40 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder

Wet Ingredients and Frying Components:

• 3/4 cup (180 milliliters) buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• Peanut oil for frying
• 1/4 cup (60 milliliters) reserved cooking oil
• 2 cups (480 milliliters) whole milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

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Instructions

1. Slice the ribeye into uniform ½-inch strips, maintaining consistent thickness for even cooking and preserving a hint of fat for enhanced flavor.
2. Prepare two separate mixing vessels: one for dry ingredients combining flour, baking powder, baking soda, garlic powder, salt, and pepper; another for wet ingredients mixing buttermilk, egg, and hot sauce.
3. Create a three-stage coating process for each steak strip: first dredge in flour mixture, shaking off excess; next immerse in buttermilk blend, allowing dripping; finally recoat thoroughly in flour, pressing firmly to ensure adherence. Arrange coated pieces on parchment-lined tray.
4. Heat peanut oil in skillet to 325°F, using a thermometer for precise temperature control. Aim for approximately ¼-inch oil depth to guarantee optimal frying conditions.
5. Gently introduce coated steak strips into hot oil, maintaining sufficient spacing between pieces. Fry for approximately 5 minutes, rotating midway to achieve golden, crispy exterior. Transfer completed strips to wire rack for excess oil drainage.
6. After frying, retain roughly ¼ cup oil in skillet. Incorporate flour and cook momentarily, then gradually whisk in milk while continuously stirring. Season with salt and pepper, simmering for 5 minutes until gravy reaches desired consistency and thickness.

Notes

• Customize meat cuts by using sirloin or chicken for variety, which works great for different protein preferences.
• Swap buttermilk with regular milk mixed with lemon juice or apple cider vinegar for a quick alternative if buttermilk isn’t available.
• Control oil temperature precisely using a digital thermometer to ensure consistent, crispy coating without burning or undercooking the meat.
• Reduce gluten by substituting all-purpose flour with gluten-free flour blend for those with wheat sensitivities, maintaining similar texture and crunch.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 100 mg