For those of you who grew up in Texas or Oklahoma, you might be familiar with steak fingers. Since I grew up in the Midwest, these are new to me, but boy do they sound delicious.
Steak fingers are essentially chicken-fried steak strips, often served with gravy dipping sauce. A Spicy Perspective showed us how to whip these up nice and quick. Sounds like a heart attack but let’s get started…
What you’ll need:
2 pounds tenderized cube steak
1 1/2 cups all purpose flour
3 tablespoons cajun seasoning
2 teaspoons baking powder
3 1/4 cups milk, divided
3 large eggs
2 tablespoons worcestershire sauce
5 tablespoons butter
Salt and pepper
Oil for frying
6 quick & easy steps:
Preheat the oven to 200 degrees F. Pat the cube steak dry with paper towels. Then cut the steaks into strips approximately 1 to 1 1/2 inches wide and 3 to 4 inches long.
In a bowl mix the flour, cajun seasoning, and baking powder together. In another bowl, whisk together 3/4 cup milk, 3 eggs, and worcestershire sauce. Place a large skillet over medium-high heat and add enough oil to fill the skillet 1/4 inch deep.
Once the oil is between 350-375 degrees F, dip 6-8 steak strips in the flour mixture. Shake them off, then dunk the strips in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.)
Place the strips in the hot oil and fry for 1-2 minutes per side. Use tongs to move the steak fingers to a paper towel lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steak strips. Place the finish strips in the oven to keep warm.
Once all the steak fingers are fried, carefully wipe the skillet out with a paper towel. Place it back over medium heat and add the butter. Once melted, whisk in 1/4 cup of the remaining seasoned flour. Whisk until bubbling, then whisk in 2 cups of milk. Continue to whisk the gravy until it is thick. Taste, then season with salt and pepper as needed. Remove the gravy from heat. If the gravy starts to thicken too much, whisk in an additional 1/2 cup of milk.
Serve the steak fingers and warm country gravy together for dipping and enjoy!