Steak Fingers with Country Gravy

3.79 from 32 votes

A Steak Fingers Recipe featuring strips of cube steak coated in a flavorful dredge and dropped in sizzling oil until they've achieved crunchy, golden beefy perfection!

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: American

Keyword: Steak Fingers

Servings: Servings

Calories: 758kcal

Author: Kelly Anthony

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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