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.
Ingredients
Scale
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
Instructions
- Slice the ribeye into uniform ½-inch strips, maintaining consistent thickness for even cooking and preserving a hint of fat for enhanced flavor.
- 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.
- 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.
- 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.
- 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.
- 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