The sound of sizzling steak fingers fills the kitchen, instantly lifting my spirits after a long day. You know that feeling when you crave something indulgent yet comforting? This dish delivers just that—a crispy, tender delight that’s perfect for sharing with friends or enjoying solo with a good movie.
I discovered this recipe while rummaging through the pantry, my eyes landing on a beautiful slab of ribeye. With a few simple ingredients and the lure of a delicious homemade gravy, I knew the night was destined for flavor. What I love most about steak fingers is their versatility; they can shine as a main dish alongside a fresh salad, or even be a finger food centerpiece at parties.
Whether you’re a seasoned chef or a home cook seeking to escape the fast-food rut, these steak fingers promise to impress. So roll up your sleeves and let’s dive into this delectable recipe that’s sure to have everyone coming back for more!
Why try Steak Fingers tonight?
Irresistible crunch: Each bite delivers a satisfying crunch, making these steak fingers perfect for satisfying your cravings.
Homemade goodness: Skip the fast food; this recipe brings the joy of crispy steak fingers straight from your kitchen.
Quick preparation: With only 25 minutes from start to feast, this dish is a time-saver for busy nights.
Versatile serving: Enjoy as a hearty main dish, or serve as finger food at your next gathering.
Flavorful gravy: The creamy dipping sauce elevates the dish, adding a delicious touch that everyone will love!
Ready to take your cooking to the next level? Be sure to explore the magic of comfort food with these crispy steak fingers!
Steak Fingers Ingredients
For the Steak
- Ribeye steak – Use 2 pounds for a rich, tender flavor that makes the best steak fingers.
- Kosher salt – ¾ teaspoon to enhance the natural flavor of the meat.
- Black pepper – ¾ teaspoon for that necessary hint of spice.
- Garlic powder – ¾ teaspoon adds a depth of flavor to the coating.
For the Coating
- All-purpose flour – 1 ½ cups creates a crispy outer layer when fried.
- Baking powder – 1 ½ teaspoons helps the coating puff up and stay light.
- Baking soda – ¾ teaspoon enhances the crunchiness of the breading.
- Buttermilk – ¾ cup tenderizes the steak and adds moisture to the coating.
- Large egg – 1 egg binds the flour and buttermilk together for the perfect coating.
- Hot sauce – 1 tablespoon offers a subtle kick that complements the steak.
For Frying
- Peanut oil – Enough for frying; it has a high smoke point that’s ideal for achieving a crispy texture.
For the Gravy
- Reserved cooking oil – ¼ cup for whisking together with flour to create a roux.
- All-purpose flour – ⅓ cup thickens the gravy, adding richness.
- Whole milk – 2 cups brings creaminess and balances the flavors.
- Kosher salt – ½ teaspoon for seasoning the gravy.
- Black pepper – ½ teaspoon, because no gravy is complete without a hint of spice!
Now that we have all the ingredients for irresistibly crunchy steak fingers, let’s get cooking!
How to Make Steak Fingers
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Prepare the Steak: Cut the ribeye steak into ½-inch strips, trimming off any unwanted fat for a clean bite. The more uniform the cuts, the more evenly they’ll cook!
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Mix the Dry Ingredients: In a shallow bowl, stir together the flour, baking powder, baking soda, kosher salt, black pepper, and garlic powder until well combined. This mixture will create that delicious, crispy coating.
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Whisk the Wet Ingredients: In another shallow bowl, whisk together the buttermilk, egg, and hot sauce. This will provide moisture and flavor to your steak fingers.
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Coat the Steak Strips: Take a handful of steak strips, coat them in the flour mixture, and shake off any excess. Ensure each piece is evenly coated for optimal crispiness.
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Dip into Egg Mixture: Dip the coated steak strips into the egg mixture, letting any excess drip off. This step helps the flour stick better for a crunchier finish.
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Double Coat: Return the steak strips to the flour mixture, pressing the flour into the strips for a thicker coating. This extra layer adds to the irresistible crunch you’ll love!
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Prepare for Frying: Place the coated steak strips on a parchment-lined sheet tray while you continue coating the remaining strips. This keeps everything organized and ready to fry.
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Heat the Oil: Add ¼ inch of peanut oil to a cast iron or heavy-bottom skillet and heat it to 325°F over medium heat. This temperature is perfect for achieving that golden brown color.
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Fry the Steak Strips: Carefully add the steak strips to the pan and fry for about 5 minutes, flipping them halfway through. They should be crispy and golden!
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Drain Excess Oil: Using tongs, remove the fried steak strips and place them on a wire rack set over a sheet tray to catch any drips. Repeat with the remaining strips to maintain crispiness.
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Make the Gravy: Pour out any excess oil from the pan, leaving about ¼ cup. Add flour to the reserved oil and whisk it in, cooking for 1 minute to create a roux.
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Add Milk: Slowly stream in the milk while whisking constantly to prevent lumps. Keep whisking until the mixture comes together beautifully.
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Season and Simmer: Season with kosher salt and black pepper. Continue whisking and bring to a simmer, cooking until thickened to your preferred consistency. Serve warm as a dipping sauce alongside the steak fingers.
Optional: Sprinkle with chopped parsley for a fresh touch before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Steak Fingers
Room Temperature: Steak fingers are best enjoyed fresh, but if needed, they can sit at room temperature for up to 2 hours before they should be refrigerated.
Fridge: Store leftover steak fingers in an airtight container for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to regain crispiness.
Freezer: For longer storage, freeze the cooked steak fingers in a single layer on a baking sheet until solid, then transfer them to a vacuum-sealed bag. They can be frozen for up to 2 months.
Reheating: To reheat frozen steak fingers, bake them directly from frozen at 400°F for about 15-20 minutes until heated through and crispy.
Expert Tips for Steak Fingers
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Let it Rest: After cutting, allow the steak strips to rest for about 10 minutes to ensure they retain juices during frying.
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Correct Temperature: Use a thermometer to check the oil reaches 325°F before frying; too hot will burn the coating, too cool will make them greasy.
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Avoid Crowding: Fry steak fingers in batches to prevent steaming; overcrowding leads to soggy pieces instead of crispy delights.
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Double Breading Delight: Don’t skip the double coating! It adds that irresistible crunch to your steak fingers, making them extra delicious.
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Serve Immediately: Enjoy your steak fingers right after frying for the best texture, as they tend to lose crispiness if left out too long.
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Gravy Variation: Experiment with spices in your gravy, such as adding Worcestershire sauce or a dash of mustard for a unique flavor twist with your steak fingers.
Steak Fingers Variations
Feel free to take these steak fingers to new heights with personal touches; your creativity is the limit!
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Spicy Twist: Add 1-2 teaspoons of cayenne pepper to the flour mixture for a mouthwatering kick. Perfect for spice lovers!
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Herbed Flavor: Mix in 1 tablespoon of dried herbs like oregano or thyme to the flour for a fragrant, flavorful layer.
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Cheesy Coating: Fold in ½ cup grated Parmesan cheese into the flour mixture for a savory, cheesy crust everyone will adore.
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Gluten-Free: Substitute all-purpose flour with your favorite gluten-free flour blend, maintaining the same light and crispy texture.
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Air Fryer Option: Lightly coat the steak fingers with cooking spray and cook in an air fryer at 400°F for 10-12 minutes, flipping halfway through.
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Beer Batter: Swap the buttermilk for an equal amount of your favorite beer for a light and extra crispy texture.
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Sriracha Sauce: Incorporate 1 tablespoon of Sriracha into the egg mixture for a delightful blend of heat and flavor that makes every bite exciting.
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Honey Garlic Glaze: Drizzle a mixture of honey and minced garlic over the fried steak fingers for a delightful sweet-and-savory finish that dazzles the palate.
Get inspired and tailor these steak fingers to your tastes—culinary creativity awaits!
Make Ahead Options
Preparing steak fingers can be a breeze with some thoughtful meal prep! You can cut and coat the ribeye steak strips, then store them in the refrigerator for up to 24 hours before frying. Simply follow the coating instructions, ensuring each strip is well covered, and place them on a parchment-lined sheet tray. To maintain their crispiness, cover the tray with plastic wrap and refrigerate. When you’re ready to cook, just heat the peanut oil to 325°F and fry the steak fingers as directed! This method lets you enjoy freshly fried steak fingers without the last-minute rush, perfect for busy weeknights or spontaneous gatherings.
What to Serve with Steak Fingers?
Elevate your dinner table with vibrant accompaniments that perfectly balance the crispy, tender goodness of these steak fingers.
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Creamy Mashed Potatoes: These smooth, buttery potatoes provide a comforting base that complements the crunch of steak fingers beautifully. They soak up the gravy perfectly, making each bite indulgent.
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Garlic Butter Asparagus: Lightly roasted asparagus tossed in garlic butter adds a fresh, zingy contrast that pairs wonderfully with the richness of steak. The bright green adds color and nutrition to your feast too!
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Coleslaw: A zesty, crunchy coleslaw with a tangy dressing brings a refreshing element to your plate, cutting through the savory flavors with its crispness. Serve it alongside for a delightful texture contrast!
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Homemade Fries: Keep it classic with golden, crispy fries that offer a satisfying crunch and serve as the perfect vehicle for the luscious gravy. Drizzle a bit over them for an extra indulgent treat!
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Corn on the Cob: Sticky, sweet corn brushed with butter delivers a burst of flavor and nostalgia that rounds out your meal beautifully, making it a beloved side dish for family gatherings.
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Beer or Root Beer: Pair with a cold beer for a savory, hearty combination. If looking for a non-alcoholic option, a classic root beer offers a sweet, nostalgic taste that complements the rich steak fingers nicely.
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Chocolate Lava Cake: Finish on a sweet note with warm, gooey chocolate lava cake. The rich flavors provide a decadent end to the hearty meal, offering a delightful contrast to the savory main.
Steak Fingers Recipe FAQs
What is the best way to choose ribeye steak for this recipe?
Absolutely! When selecting ribeye steak for your steak fingers, look for cuts with good marbling and a bright red color. This indicates freshness and will help keep the meat tender and flavorful during cooking. Avoid any pieces that have dark spots or excessive fat that isn’t evenly distributed.
How should I store leftover steak fingers?
To keep your leftover steak fingers fresh, store them in an airtight container in the refrigerator. They’ll last for about 3 days. When you’re ready to enjoy them again, pop them in the oven at 350°F for about 10 minutes, which will help restore their delightful crunch!
Can I freeze cooked steak fingers?
Yes, you can! To freeze your steak fingers, let them cool completely and arrange them in a single layer on a baking sheet. Freeze until solid, then transfer them to a vacuum-sealed bag or an airtight container. They can be frozen for up to 2 months; when you’re ready to eat them, bake directly from frozen at 400°F for about 15-20 minutes until heated through and crispy.
What if my steak fingers come out soggy?
Very good question! If your steak fingers become soggy, it may be due to frying at too low a temperature or overcrowding the pan, which leads to steaming rather than frying. To prevent this, make sure your oil is at 325°F before adding the steak strips and fry them in batches. Patting the cooked steak fingers dry on paper towels right after frying can also help reduce excess oil!
Are there any dietary considerations I should keep in mind?
Yes! If you’re making these steak fingers for someone with dietary restrictions, be mindful of allergens, particularly the flour and eggs in the recipe. You can opt for gluten-free flour and use an egg substitute if needed. Additionally, if serving to pets, avoid giving them fried foods, as they can be difficult for them to digest and not part of a healthy diet.
Can I make the coating ahead of time?
Absolutely! You can prepare the dry ingredients (flour, baking powder, baking soda, salt, pepper, and garlic powder) ahead of time and store them in an airtight container. Just make sure to whisk well before using to incorporate everything for an even coating!
Crispy Steak Fingers with Creamy Gravy: A Game Changer
Ingredients
Equipment
Method
- Cut the ribeye steak into ½-inch strips, trimming off any unwanted fat.
- In a shallow bowl, stir together the flour, baking powder, baking soda, kosher salt, black pepper, and garlic powder until well combined.
- In another shallow bowl, whisk together the buttermilk, egg, and hot sauce.
- Take a handful of steak strips, coat them in the flour mixture, and shake off any excess.
- Dip the coated steak strips into the egg mixture, letting any excess drip off.
- Return the steak strips to the flour mixture, pressing the flour into the strips for a thicker coating.
- Place the coated steak strips on a parchment-lined sheet tray.
- Add ¼ inch of peanut oil to a skillet and heat it to 325°F over medium heat.
- Carefully add the steak strips to the pan and fry for about 5 minutes, flipping them halfway through.
- Using tongs, remove the fried steak strips and place them on a wire rack to catch any drips.
- Pour out any excess oil from the pan, leaving about ¼ cup, then add flour to create a roux.
- Slowly stream in the milk while whisking constantly to prevent lumps.
- Season with kosher salt and black pepper, whisking and bring to a simmer until thickened.