To make perfectly crispy, flavorful Steak Fingers with Country Gravy at home, you need to know three things: the right amount of seasoning to use, the impact oil temperature has on the batter, and why one humble ingredient will upgrade the crunch factor tenfold. So, if you're looking to conquer a Texas fast-food staple on your first go-round, read on.
STEAK FINGER INGREDIENTS
- Tenderized Cube Steak | This inexpensive cut of meat can be found already tenderized at your local grocery store. Ensure it is thinly sliced -- that will make it easier to fry.
- All-Purpose Flour | Part of the dredging process, this is the foundation of your batter for frying.
- Seasoning | Kosher salt and black pepper are the only seasonings you need for this recipe!
- Eggs | Slightly beaten and combined with the whole milk, you will make an egg wash, which is a sticky mix that allows for thicker breading to adhere to the steak finger strips.
- Whole Milk | This ingredient gets mixed with eggs to create the egg wash.
- Saltine Crackers (optional) | While this ingredient is optional, we found the Saltine crackers help the steak fingers maintain their crunchy coating long after they've cooled. It's a simple ingredient that gives this dish a major upgrade, giving it more crunch and texture.
- Canola Oil | The steak fingers should be fried in a flavorless oil with a high smoke point, such as canola. Peanut or vegetable oil are good options as well.
STEAK FINGERS DIRECTIONS
- Cut the Cube Steaks | Cut each steak into three strips and set them aside until ready to use.
2. Set Up Your Dredging Station | Have a dredging station ready with three
rimmed trays or shallow dishes. In the first tray, whisk together flour, salt, and
pepper. In the second tray, combine milk and eggs. For the third tray, whisk
together flour, cracker crumbs, salt, and black pepper.
3. Heat the Oil | Add your oil to a large frying pan, Dutch oven or cast iron
skillet over medium-high heat and allow the oil to come to temperature.
4. Batter the Steak Fingers | Dredge each piece of steak first in the flour
mixture, then the egg wash, and lastly, into the flour-cracker mixture.
4. Fry the Steak Fingers and Serve Hot | Before you begin frying, be sure to
have ready a rimmed baking sheet so the steak fingers stay crispy on the bottom. Then, add the steak fingers to the oil in batches. Cook for about 3 minutes on each side.
COUNTRY GRAVY INGREDIENTS
- Flour | Standard, all-purpose flour works great!
- Butter | Unsalted butter is preferred as it will give you more control when it comes to seasoning.
- Milk | This is what makes Country Gravy white. Whole or 2% is recommended for this recipe.
- Seasoning | All you need is Kosher salt and black pepper. We are keeping it simple!
COUNTRY GRAVY DIRECTIONS
- Make the roux | Remove from the pan from the heat and discard of all but 2-3 tablespoons of frying oil. Return to medium-high heat and sprinkle over the flour. Stir for about 1 minute.
2. Add the milk | Slowly add the milk one big splash at a time, whisking after each addition.
3. Simmer | Do this until thickened, 4-6 minutes, season, and serve!
WHY THIS RECIPE WORKS
If you want your homemade rendition of Steak Fingers with Country Gravy to match (or better yet -- outshine) Dairy Queen's, pay attention to these three things:
- The Seasoning
- The Oil Temperature
- Dredge Ingredients
SEASONING THAT STICKS
The seasoning isn't complicated by any means, but how much you use really matters in a simple recipe like Steak Fingers. We've got you covered with the perfect flour-to-seasoning ratio. Not to mention, unlike other recipes out there, we season not once but twice for layers of flavor.
OIL TEMP AFFECTS CRISPINESS
Want your steak fingers to fry up crispy? Then, your oil needs to be just right. Drop those beefy little nuggets in before the oil is hot enough, and they'll end up with a wussy crust that lacks crunch and texture. Let that oil get too hot, and your batter will burn before the cube steak can cook through.
If you are new to frying, consider investing in an infrared or candy thermometer. This will help ensure your oil is within the proper range of temperature, between 350°F to 375°F.
You can also do a flour test. Once you believe the oil to be at the right temperature, sprinkle a small amount of flour over the grease. If it does nothing (or barely sizzles) the oil is not hot enough. But, if the flour darkens and smokes right away, the oil is too hot.
If the oil is right, the flour will simply bubble up and sizzle, and emit no burning or smoky odor.
CRUNCHY RESULTS
As mentioned above, the Saltine crackers mixed into the seasoned flour are optional. However, we've tested this recipe both ways - with and without the crackers, and the results are clear. The steak fingers made using crushed crackers in the dredge fried up crispier and stayed crispier for much longer than those without.
Can you make great steak fingers with a simple dredge or the right oil temp? Yes. Can you make them better with a cracker dredge? 100%, bigger yes.
WHAT TO SERVE WITH STEAK FINGERS
Dairy Queen might have put Steak Fingers with Country Gravy on the map with their iconic steak finger basket, but we stand firm in that this Texas staple is better at home. Did your kids get excited over this dinner? You can be the mom of the year by making more delicious kid-friendly recipes!
Serve your crispy steak strips alongside mashed potatoes and homemade country gravy, or cream corn with cream cheese. Want more fried deliciousness at home? Add juicy, buttermilk-brined Fried Chicken Breasts to this week's dinnertime lineup!
FREQUENTLY ASKED QUESTIONS
Steak fingers are made with the same meat Chicken Fried Steak is made with -- tenderized cube steaks.
Cube steaks are cut from the neck and shoulder area of the cow. This sub-primal cut is also known as "beef chuck" which experiences quite a bit of movement. Because this is naturally a tough cut of meat, cube steaks are thinly sliced and then tenderized, making them perfect for frying!
Steak Fingers also consist of a crispy, crunchy flour batter. In addition to flour, the batter is also made up of saltine crackers, Kosher salt, and black pepper.
To set up a proper dredging station, you will need three shallow dishes (e.g., a pie dish).
The first dish will hold the seasoned flour mixture, and the second dish will hold the egg wash. The last dredging station is often for breadcrumbs, but in the case of these crispy, crunchy steak fingers, it will consist of saltine crackers mixed in with more seasoned flour.
Yes. Store in an air-tight container in the refrigerator for up to 4 days. Take note that the strips may lose some of their crunch, but they are still delicious!
Yes, you can! Store homemade steak fingers in a resealable freezer-safe bag or container for up to 4 months.
Steak Fingers with Country Gravy
Ingredients
FOR THE STEAK FINGERS:
- 1 ½ pound tenderized cube steaks
- 2 cups all-purpose flour separated
- 2 ½ teaspoons Kosher salt separated
- 1 ½ teaspoon black pepper separated
- 2 large eggs slightly beaten
- ¾ cup whole milk
- ¾ cup crushed Saltine crackers (about 10 crackers)
- 2 cups canola or vegetable oil
FOR THE COUNTRY GRAVY:
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
MAKE THE STEAK FINGERS:
- Cut each steak into 3 strips, about 1 ¼” wide, and set aside until ready to use.
- Have a dredging station ready with three rimmed trays or pie dishes. In the first tray whisk together 1 cup flour, 1 teaspoon of salt and a ½ teaspoon of pepper. In the second tray, combine milk and eggs. For the third tray, whisk together 1 cup flour, cracker crumbs, 1 ½ teaspoon salt, and 1 teaspoon black pepper.
- Add canola oil to a large frying pan, Dutch oven, or cast-iron skillet over medium-high heat and allow to come to temperature. The oil should be between 350°- 375°.Next to the skillet, have ready a rimmed baking sheet, lined with paper towels. Place a cooling rack atop the paper towels if you do not want the bottom of your steak fingers to get soggy.
- In the meantime, dredge each piece of steak in the flour mixture, then the egg wash, followed by the flour-cracker mixture. Make sure to coat both sides of the steak strips thoroughly and evenly across each station.
- Add the steak fingers to the oil in batches, taking care not to overcrowd the skillet. Cook for 3 ½ minutes, turn and cook for an additional 3 minutes on the other side.
MAKE THE COUNTRY GRAVY:
- Remove the pan from the heat and discard of all but 3 tablespoons of oil. There should be a very thin layer of oil lining the bottom of the pan. Wipe away any oil spills from the sides of the pan and return to medium-high heat.
- Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown.
- Add milk a generous splash at a time, whisking after each addition until all of the milk has been incorporated.
- Allow the gravy to gently bubble for 5-7 minutes until slightly thickened, reducing the heat if necessary and whisking often.
- Remove from heat and season with salt and pepper. Serve with steak fingers, and enjoy!
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Phil says
Great
Helen Dilworth says
Can these be frozen? Love your recipes. Wonderful and granddaughter LOVED them (and she is a difficult 4 year old)
Kelly Anthony says
Yes they can!