I made Chicken Fried Steak Strips that get stupidly crispy and come with a gravy so addictive you’ll cancel takeout tonight.

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I adore the mess of crispy breaded steak fingers that flake and sizzle, the kind I see called Country Fried Steak Strips and that make me swear off boring apps. I love tearing into cubed steak cut into wide strips (steak fingers), that crunchy crust giving way to tender beef.

And that creamy gravy, no polite dipping, more like full-on dunking. But the smell alone will ruin dinner plans because I’ll eat them all.

I’m weirdly obsessed with Breaded Steak Fingers, with buttermilk tang hiding in the batter. Serious snack energy.

Pure, greasy, impossible-to-share joy. I want seconds now please.

Ingredients

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Cubed steak strips: the meaty star, juicy protein that makes this comfort food stick.
All purpose flour: it helps the batter cling and gives a nice golden crust.
Cornmeal or polenta: Plus, adds extra crunch and little gritty texture you’ll love.
Baking powder: Basically, makes the batter puff slightly for a lighter crust.
Kosher salt: Brings out the meat’s flavor, don’t be shy with it.
Black pepper: Adds a peppery bite, keeps the fried pieces from tasting flat.
Garlic powder: Gives that mild, savory garlic note without fresh clove fuss.
Onion powder: Rounds out savory flavors, kind of like hidden depth.
Smoked paprika: Adds smoky color and a warm, slightly sweet note.
Cayenne pepper: A little heat punch, adjust it if you’re sensitive.
Eggs: Help bind the batter so it sticks and crisps up nicely.
Buttermilk: Makes the coating tangy and tender, or use milk with lemon.
Frying oil: It’s what gets everything crunchy and golden, go neutral flavored.
Unsalted butter: For the gravy base, gives richness and smoothness.
Flour for gravy: Thickens the gravy so it coats the steak fingers.
Whole milk: Makes the gravy creamy and comforting, add more if needed.
Salt and pepper: Finish the gravy, tastes better when you season at the end.
Chopped parsley: Plus, a fresh pop of color and mild herb brightness.

Ingredient Quantities

1 1/2 pounds cubed steak, cut into 1 inch wide strips (steak fingers)

1 1/2 cups all purpose flour, divided

1/2 cup cornmeal or fine polenta (optional for extra crunch)

2 teaspoons baking powder

1 1/2 teaspoons kosher salt, plus extra for gravy

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper, or to taste

2 large eggs

1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes)

Vegetable oil or canola oil for frying, about 3 to 4 cups or enough for 1/2 to 1 inch in a skillet

4 tablespoons unsalted butter (for gravy)

1/4 cup all purpose flour (for gravy)

2 cups whole milk (for gravy), plus more if needed

Salt and plenty of freshly ground black pepper for finishing the gravy

Optional: chopped fresh parsley for garnish

How to Make this

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1. Pat the cubed steak strips dry with paper towels and set on a plate while you make the batter and seasoning stations.

2. In a shallow bowl whisk together 1 cup flour, baking powder, 1 teaspoon salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne; in another shallow bowl beat the eggs with the buttermilk; in a third shallow dish combine the remaining 1/2 cup flour and the cornmeal if using.

3. Season the steak strips lightly with the extra kosher salt and a pinch of pepper; dredge each strip first in the seasoned flour mixture, then dip into the egg buttermilk, then press into the flour/cornmeal mix for a double coated crust that sticks well.

4. For a thicker crust repeat the egg dip and final flour/cornmeal coat one more time, pressing the coating onto the meat so it adheres; set the coated strips on a wire rack while you heat the oil.

5. Pour 1/2 inch of vegetable or canola oil into a heavy skillet and heat over medium high until it reads 350 to 365 F on a thermometer or a small breadcrumb sizzles and browns in about 30 seconds.

6. Fry the steak fingers in batches so they don’t crowd the pan, 2 to 3 minutes per side or until golden brown and crisp; adjust heat to keep oil around 325 to 350 F so they cook through without burning the crust.

7. Transfer cooked strips to a paper towel lined tray and sprinkle a little salt over them while hot; keep warm in a low oven if making multiple batches.

8. For the gravy, melt 4 tablespoons butter in a saucepan over medium heat, whisk in 1/4 cup flour and cook 1 to 2 minutes until bubbly and slightly golden but not brown.

9. Slowly whisk in 2 cups whole milk, bring to a simmer and cook until thickened about 3 to 5 minutes; season generously with salt and lots of freshly ground black pepper, taste and add more milk if too thick.

10. Serve the steak fingers hot with the creamy country gravy for dipping and sprinkle optional chopped parsley on top; enjoy right away because they are best fresh and crispy.

Equipment Needed

1. Cutting board and a sharp chef knife for trimming and slicing the cubed steak into fingers
2. Paper towels and a plate to pat the meat dry and rest the strips
3. Three shallow bowls or dishes for the seasoned flour, egg + buttermilk, and flour/cornmeal mix
4. Whisk and fork or tongs for beating eggs and handling coated strips
5. Wire rack (with a baking sheet underneath) to hold coated strips and drain after frying
6. Heavy skillet or cast iron pan for frying (large enough for batches)
7. Instant-read thermometer to check oil temp (or a small piece of breadcrumb to test)
8. Slotted spoon or metal tongs and a spatula to flip and remove the steak fingers
9. Small saucepan and a whisk for making the gravy, plus a baking tray lined with paper towels to drain cooked pieces

FAQ

Q: Can I use a different cut of beef instead of cubed steak? A: Yes, you can use thin sliced sirloin or round, as long as the strips are about 1 inch wide and not too thick. If they're thicker, pound them a bit so they cook quick and stay tender, but dont overdo it or they get chewy.

Q: Do I have to use cornmeal in the coating? A: No, cornmeal is optional. It gives extra crunch and a little grit, which some people love. If you skip it, just use the full amount of flour and the batter will still be great.

Q: How hot should the oil be for frying? A: Heat the oil to about 350 to 365 F. If you dont have a thermometer, test with a small piece of batter: it should sizzle and rise to the top fast but not burn. Too hot and the outside browns before the meat cooks, too cool and it gets greasy.

Q: My gravy got lumpy, how do I fix it? A: Whisk like crazy over medium low heat, that often smooths it out. If lumps stay, push the gravy through a fine mesh strainer or blend briefly with an immersion blender. If it's too thick, stir in a little more milk until it's right.

Q: Can I make these ahead or freeze them? A: You can cook and cool the steak fingers, then freeze on a baking sheet, transfer to a bag once solid. Reheat in a 375 F oven until hot to keep crisp. For best texture, avoid microwaving unless you don't mind soggy coating.

Q: Any tips for seasoning and salt? A: Season both the batter and the gravy, taste the gravy and add salt and lots of fresh cracked pepper at the end. Remember that buttermilk and store bought ingredients might already have salt, so start light and adjust.

Battered Steak Fingers Recipe Substitutions and Variations

Steak (cubed steak): use thinly sliced flank, skirt or sirloin strips, or even chicken tenders if you want milder flavor. They cook about the same and will still get crispy, though beef gives more beefy taste.
Buttermilk: swap with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes, or use plain yogurt thinned with a little milk. Yogurt makes batter tangy and thick, so you might need to add a splash more milk.
All purpose flour (for batter): use a 1:1 gluten free baking mix if you need GF, or use a mix of rice flour and cornstarch for a lighter, crisper crust. Note that rice flour browns faster so watch the heat.
Vegetable/canola oil for frying: use peanut oil or sunflower oil if you want higher smoke point and cleaner flavor. Olive oil is not recommended cause it smokes and gives off a strong flavor.

Pro Tips

– Let the meat sit at room temp for 20 minutes before dredging, it helps it cook evenly and stay juicy. Pat it really dry with paper towels, and press the coating on so it actually sticks, otherwise it flakes off in the pan.

– Use a thermometer and keep the oil around 325 to 350 F. If it’s too hot the crust will burn and the middle will be tough, too cool and it soaks up oil and gets greasy. Fry in small batches, don’t crowd the pan, and let the oil come back up to temp between batches.

– For extra crunch mix 1 part cornmeal with 2 parts flour for the outer coat, and if you want a thicker crust do the egg dip and flour press twice. Also let coated pieces rest on a rack for 10 minutes before frying so the batter sets better.

– Save a little of the frying oil, about a tablespoon, and whisk it into your gravy roux for extra flavor. Taste the gravy for salt and pepper at the end, pepper especially because it gives that country gravy bite. If the gravy gets too thick, add milk 1 tablespoon at a time, not all at once.

Battered Steak Fingers Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made Chicken Fried Steak Strips that get stupidly crispy and come with a gravy so addictive you'll cancel takeout tonight.

Servings

servings

Calories

716

kcal

Equipment: 1. Cutting board and a sharp chef knife for trimming and slicing the cubed steak into fingers
2. Paper towels and a plate to pat the meat dry and rest the strips
3. Three shallow bowls or dishes for the seasoned flour, egg + buttermilk, and flour/cornmeal mix
4. Whisk and fork or tongs for beating eggs and handling coated strips
5. Wire rack (with a baking sheet underneath) to hold coated strips and drain after frying
6. Heavy skillet or cast iron pan for frying (large enough for batches)
7. Instant-read thermometer to check oil temp (or a small piece of breadcrumb to test)
8. Slotted spoon or metal tongs and a spatula to flip and remove the steak fingers
9. Small saucepan and a whisk for making the gravy, plus a baking tray lined with paper towels to drain cooked pieces

Ingredients

1 1/2 pounds cubed steak, cut into 1 inch wide strips (steak fingers)
1 1/2 cups all purpose flour, divided
1/2 cup cornmeal or fine polenta (optional for extra crunch)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt, plus extra for gravy
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
2 large eggs
1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes)
Vegetable oil or canola oil for frying, about 3 to 4 cups or enough for 1/2 to 1 inch in a skillet
4 tablespoons unsalted butter (for gravy)
1/4 cup all purpose flour (for gravy)
2 cups whole milk (for gravy), plus more if needed
Salt and plenty of freshly ground black pepper for finishing the gravy
Optional: chopped fresh parsley for garnish

Directions

Pat the cubed steak strips dry with paper towels and set on a plate while you make the batter and seasoning stations.
In a shallow bowl whisk together 1 cup flour, baking powder, 1 teaspoon salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne; in another shallow bowl beat the eggs with the buttermilk; in a third shallow dish combine the remaining 1/2 cup flour and the cornmeal if using.
Season the steak strips lightly with the extra kosher salt and a pinch of pepper; dredge each strip first in the seasoned flour mixture, then dip into the egg buttermilk, then press into the flour/cornmeal mix for a double coated crust that sticks well.
For a thicker crust repeat the egg dip and final flour/cornmeal coat one more time, pressing the coating onto the meat so it adheres; set the coated strips on a wire rack while you heat the oil.
Pour 1/2 inch of vegetable or canola oil into a heavy skillet and heat over medium high until it reads 350 to 365 F on a thermometer or a small breadcrumb sizzles and browns in about 30 seconds.
Fry the steak fingers in batches so they don't crowd the pan, 2 to 3 minutes per side or until golden brown and crisp; adjust heat to keep oil around 325 to 350 F so they cook through without burning the crust.
Transfer cooked strips to a paper towel lined tray and sprinkle a little salt over them while hot; keep warm in a low oven if making multiple batches.
For the gravy, melt 4 tablespoons butter in a saucepan over medium heat, whisk in 1/4 cup flour and cook 1 to 2 minutes until bubbly and slightly golden but not brown.
Slowly whisk in 2 cups whole milk, bring to a simmer and cook until thickened about 3 to 5 minutes; season generously with salt and lots of freshly ground black pepper, taste and add more milk if too thick.
Serve the steak fingers hot with the creamy country gravy for dipping and sprinkle optional chopped parsley on top; enjoy right away because they are best fresh and crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.