Better Than Takeout: Homemade Steak Fingers with Gravy

Steak fingers are thin strips of tenderized beef (usually cube steak or sirloin), battered and deep-fried until golden brown. They're often served with creamy country gravy, reminiscent of Southern-style chicken fried steak — just in finger-food form.

They're a beloved comfort food, especially in parts of the South and Midwest. You'll find them on diner menus, in school cafeterias, and even in some fast food joints. But nothing beats homemade.

Why You'll Love Steak Fingers

1. Crispy outside, tender inside – The double-dip batter technique gives a crunchy coating while the meat stays juicy.
2. Kid-friendly – Kids love finger foods, and these are steak nuggets.
3. Crowd-pleasing – Perfect for game day, family dinners, or casual parties.
4. Customizable – Change the seasoning, spice level, or dipping sauces.

Best Cuts of Meat for Steak Fingers

Choosing the proper cut of beef is key to getting steak fingers that are both tender and flavorful. Since steak fingers are thin, battered, and quickly fried, you want a cut that cooks fast and stays juicy. Here are the top cuts to consider:

1. Cube Steak

   Cube steak is the most popular and traditional choice for steak fingers. It’s usually made from top round or top sirloin that has been mechanically tenderized. The texture is ideal — it soaks up flavor and stays tender after frying. Plus, it’s affordable and easy to find.

2. Top Sirloin

   Top sirloin is a leaner, slightly more premium option. It has a great beefy flavor and a firmer texture. Slice it thinly against the grain and pound it lightly to tenderize before breading. This cut holds up well and makes for a meatier bite.

3. Flank Steak

   Flank steak is a flavorful cut with long muscle fibers. It benefits from a marinade to tenderize and enhance its bold taste. Be sure to slice it very thin across the grain for tender results. Great if you’re aiming for steak fingers with a more intense beef flavor.

4. Round Steak

   Round steak (top or bottom) is lean, budget-friendly, and readily available. Like cube steak, it needs to be tenderized by pounding or marinating to prevent it from turning tough after frying.

Bonus Tip:

No matter the cut, slice the meat into uniform, finger-sized strips and tenderize or marinate as needed. Thinner cuts mean faster cooking and a crispier coating without drying the meat.

With the right cut and proper prep, steak fingers go from a simple snack to unforgettable comfort food.

Ingredients

For the steak fingers:

• 1½ lbs cube steak or tenderized sirloin
• 1½ cups all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 2 large eggs
• ½ cup buttermilk (or milk with 1 tsp vinegar)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for kick)
• Salt and pepper to taste
• Oil for frying (canola, vegetable, or peanut oil)

For the country gravy:

• 3 tbsp pan drippings or butter
• 3 tbsp flour
• 2 cups whole milk
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the Steak

• Slice the cube steak into 1-inch wide strips (about finger length).
• Pat them dry with paper towels and season with salt and pepper.

2. Set Up the Dredging Station

• Bowl 1: Combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and salt.
• Bowl 2: Beat eggs with buttermilk.

3. Dredge the Steak

• Dip each steak strip into the flour mix and the egg mixture, then back into the flour. Press the coating to ensure it sticks well.

4. Fry

• Heat 1½–2 inches of oil in a cast-iron skillet or heavy-bottomed pan to 350°F (175°C).
• Fry steak fingers in batches without overcrowding. Cook for 2–3 minutes per side or until golden brown and crispy.
• Drain on a wire rack or paper towel. Sprinkle with a bit of salt while hot.

5. Make the Gravy

• Leave about 3 tablespoons of drippings (or use butter) in the same skillet.
• Whisk in the flour and cook for 1 minute to form a roux.
• Slowly add the milk while whisking to avoid lumps.
• Simmer until thickened (about 5 minutes), and season with salt and pepper.

Tips

1. Pat the steak dry – Moisture is the enemy of crispiness.
2. Cornstarch + flour combo – This gives a lighter, crunchier coating.
3. Double dredge – That second dip in the flour seals the deal.
4. Hot oil only – Keep oil between 350–375°F to avoid soggy fingers.
5. Use a wire rack – This prevents steam from softening the crust after frying.

Flavor Variations

Want to switch things up? Try these:

1. Spicy steak fingers – Add extra cayenne, chili powder, or hot sauce to the batter.
2. Herbed version – Add dried thyme, rosemary, or parsley to the flour mix.
3. Buttermilk brine – Soak the steak strips in buttermilk and hot sauce for an hour before dredging.
4. Parmesan crusted – Mix grated cheese into the flour for a cheesy crunch.

Baked or Air-Fried Option

Air Fryer Method:

• Preheat the air fryer to 400°F.
• Spray steak fingers with cooking spray.
• Air fry in a single layer for 10–12 minutes, flipping halfway through.

Oven Method:

• Preheat oven to 425°F.
• Arrange steak fingers on a wire rack set over a baking sheet.
• Spray lightly with oil and bake for 20–25 minutes, flipping once.
• (Note: You won’t get the same deep-fried crunch, but they’ll still be tasty.)

Dipping Sauce Ideas (Beyond Gravy)

While traditional country gravy is a classic, steak fingers love a good dip. Here are a few favorites:

• Ranch dressing
• Spicy honey mustard
• BBQ sauce
• Chipotle mayo
• Sriracha ketchup
• Blue cheese dip

What to Serve With Steak Fingers

Balance the richness of steak fingers with these sides:

1. Mashed potatoes and gravy – Comfort food heaven.
2. Coleslaw – Crunchy, creamy contrast.
3. Mac and cheese – For the indulgent.
4. Cornbread – Adds a little sweetness.
5. Green beans or collard greens – For something earthy.
6. Pickles – The tang cuts through the fried goodness.

How to Store & Reheat

1. Storing: Let steak fingers cool completely, then store in an airtight container in the fridge for up to 3 days.
2. Freezing: Flash freeze on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheating:

1. Oven: 400°F for 10–15 minutes
2. Air fryer: 375°F for 6–8 minutes
3. Avoid microwaving if you want to keep the crunch.

About One Stop Halal

Welcome to your favorite Butcher Shop. We carry various meat cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.