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Steak Fingers are crispy, golden strips of chicken fried steak served with a creamy peppered gravy for dipping, and they take me right back to ordering them at the drive-in as a kid. They are made from tender ribeye cut into strips, double-dredged for an extra craggy crust, and fried until shatteringly crisp, just like our Southern fried chicken but in a fun, dippable size.
With a crunchy coating and homemade country gravy, these are the ultimate Southern comfort food finger food.
Steak Fingers Quick Look
- 🕐 Prep Time: 20 minutes
- 🍴 Cook Time: 25 minutes
- ⏳ Total Time: 45 minutes
- 🍽 Serving: 4 servings
- ⚡ Calories: 924kcal
- 🌶 Flavor Profile: Crispy, savory, and peppery with a creamy country gravy
- ✋ Difficulty: Easy, on par with our grandma’s fried chicken
Quick Answer
Cut ribeye into strips, then dredge them in a seasoned flour mixture, dip in a buttermilk-egg-hot sauce wash, and coat in flour again for a craggy crust. Fry the steak fingers in 325 degree peanut oil for about 5 minutes until golden and crispy. Make a quick country gravy from the reserved oil, flour, and milk, then serve the steak fingers hot with the gravy for dipping.
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Why This Recipe Works
Click to see the technique science
- Ribeye keeps them tender. Cutting strips from a well-marbled ribeye means the steak fingers stay juicy and tender inside that crispy crust.
- A double dredge builds the crust. Coating the strips in flour, then the egg wash, then flour again creates extra craggy nooks that fry up shatteringly crispy.
- Buttermilk and hot sauce add flavor. The tangy buttermilk and a splash of hot sauce in the wash season the meat and help the coating cling.
- Frying at 325 cooks them through. A steady 325 degree oil crisps the outside while cooking the thin strips all the way through in about five minutes.
- The gravy uses the same pan. Making the country gravy in the reserved frying oil packs it with all that toasty, savory flavor for the perfect dip.
- Baking powder lightens the crust. A little baking powder and soda in the flour gives the coating a light, crisp texture instead of a heavy, dense one.
Why You’ll Love This Recipe
- They are crispy, dippable, and total comfort-food nostalgia for kids and adults alike.
- The homemade country gravy comes together in the same pan, so there is no extra cleanup.
- They are perfect for game day or a fun dinner, right alongside our cube steak for a Southern feast.
Key Ingredients
- Ribeye Steak: Well-marbled ribeye cut into strips stays tender and juicy under the crispy coating; sirloin or cube steak also work.
- All-Purpose Flour: Used both for the dredge and to thicken the gravy; baking powder and soda lighten the crust.
- Buttermilk: Tangy buttermilk in the wash tenderizes the meat and helps the coating stick.
- Hot Sauce: A tablespoon in the egg wash adds a subtle warmth and Southern flavor, not a lot of heat.
- Whole Milk: The base of the creamy country gravy; whole milk makes it rich and smooth.
- Peanut Oil: A high smoke point makes peanut oil great for frying, and the leftover oil flavors the gravy.
See recipe card for exact quantities.
Variations and Substitutions
- Use a cheaper cut: cube steak, sirloin, or round steak all work in place of ribeye.
- Make it spicier: add more hot sauce or a pinch of cayenne to the flour for a kick.
- Bake or air fry: for a lighter version, air fry the breaded strips until crispy.
- Switch the dip: serve with ranch, honey mustard, or ketchup if you skip the gravy.
- Add to a plate: serve them like our Southern fried chicken with mashed potatoes and the gravy poured on top.
How to Make Steak Fingers
- Cut the ribeye into strips, dredge in seasoned flour, dip in the buttermilk-egg-hot sauce wash, then coat in flour again. Fry in 325 degree peanut oil for about 5 minutes until golden and crispy.
- Remove the steak fingers with tongs and drain them on a wire rack set over a sheet tray.
- Pour out all but a quarter cup of oil, whisk in the flour, and cook for one minute to make a roux.
- Slowly stream in the whole milk while whisking constantly until smooth.
- Season the gravy with salt and black pepper to taste.
- Bring the gravy to a simmer, whisking until it thickens, then serve with the steak fingers for dipping.
Recipe Tips & Tricks
- Cut even strips. Slicing the ribeye into evenly sized fingers helps them cook at the same rate.
- Double dredge for crunch. The flour, wash, flour method is the key to that craggy, extra-crispy crust.
- Watch the oil temperature. Keep the peanut oil around 325 degrees so the coating crisps without burning before the meat cooks.
- Do not crowd the pan. Fry in batches so the oil stays hot and the steak fingers get crispy, not soggy.
- Drain on a rack. A wire rack keeps the bottoms crisp instead of steaming on a paper towel.
- Whisk the gravy constantly. Streaming the milk in slowly while whisking prevents lumps for a smooth gravy.
- Serve right away. Steak fingers are best hot and crispy, fresh from the pan with warm gravy.
Serving Ideas and Suggestions
Steak fingers are classic diner comfort food, so serve them with a big bowl of mashed potatoes and pour the country gravy right over the top. They are also fantastic next to a pile of fries, coleslaw, or our catfish nuggets for a Southern fried platter.
For a fun finger-food spread, set them out with a few dipping sauces like ranch and honey mustard alongside the gravy. They pair perfectly with a piece of our grandma’s fried chicken for a crispy comfort-food feast.
Round out the plate with biscuits, corn, or green beans for a true Southern supper. However you serve them, keep plenty of that creamy gravy close by because everyone always wants more for dipping.
Steak Fingers FAQs
Ribeye makes tender, juicy Steak Fingers, but cube steak, sirloin, or round steak all work well too. Cube steak is a budget-friendly option that is already tenderized.
The double-dredge method is key: coat the strips in flour, dip in the buttermilk-egg wash, then coat in flour again and press it on. This helps the crust stick to the Steak Fingers while frying.
Yes. Bread the Steak Fingers as directed, spray them with oil, and air fry at 400 degrees, flipping halfway, until golden and crispy. They will be lighter than the fried version.
A creamy country or white pepper gravy is the classic pairing for Steak Fingers. This recipe makes the gravy in the same pan using the reserved frying oil, flour, and whole milk.
Steak Fingers are best fresh and crispy, but you can bread them ahead and refrigerate, then fry just before serving. Reheat any leftovers in the oven or air fryer to crisp them back up.
Mashed potatoes with extra gravy, fries, coleslaw, corn, and biscuits all pair perfectly with Steak Fingers. Set out a few dipping sauces to make them even more fun.
More of an oven night? Our baked chicken tenders with parmesan deliver the same crispy comfort without the fryer.
Chicken Fried Steak Fingers
Ingredients
For the steak fingers
- 2 pounds ribeye steak
- 1 & 1/2 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 cup buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- peanut oil for frying
For the gravy
- 1/4 cup reserved cooking oil
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cut the steak into ½-inch strips, and remove any excess fat you don’t want.2 pounds ribeye steak
- In a medium-sized shallow bowl, stir together the flour, baking powder, baking soda, salt, pepper, and garlic powder.1 & 1/2 cups all-purpose flour, 1 & 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 3/4 teaspoon garlic powder
- Whisk together the buttermilk, egg, and hot sauce in another medium-sized shallow bowl.3/4 cup buttermilk, 1 large egg, 1 tablespoon hot sauce
- Take a handful of the steak strips at a time, place them into the flour mixture, and coat them in the flour. Shake off any excess and dip them into the egg mixture, letting the excess drip off. Lastly, place them back into the flour mixture and coat them well. Gently press the flour into the strips so it sticks.
- Place the strips, not touching, on a parchment-lined sheet tray while you coat the remaining steak strips.
- Add 1/4th inch up the side of the pan of peanut oil to a cast iron or heavy bottom skillet. Heat until the oil reaches 325°F over medium heat.peanut oil for frying
- Carefully add the steak strips to the pan, not touching, and fry them for 5 minutes, flipping them halfway through. We are looking for them to be golden brown and crispy, do not crowd the pan.
- Take out the steak strips with tongs and place them on a wire rack set on a sheet tray to catch any drips. Repeat with the remaining steak strips.
- Pour out any excess oil from the pan, leaving about ¼ cup in the skillet. Add the flour and whisk it into the oil. Cook for 1 minute.1/4 cup reserved cooking oil, 1/3 cup all-purpose flour
- Slowly stream in the milk while whisking constantly. Season with the salt and pepper. Continuing to whisk, bring to a simmer and simmer until thickened. Taste and adjust seasoning if necessary. Serve immediately with the steak fingers as a dipping sauce.2 cups whole milk, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
Video
Notes
- This makes 4 servings, but you can easily double it to feed more.
- Other spices can be used, such as cajun seasoning or blackening seasoning, add these to both the buttermilk and flour mixture.
- These are best enjoyed fresh but can be saved for later, see my tips above on how to store.
- Other sauces can be used, see my suggestions above.
- If you don’t have ribeye steak, use filet, NY strip, or skirt steak cut against the grain.
- Leftovers can be reheated in the fryer, oven, or air fryer, see how to reheat properly in the above text.
Nutrition
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Serve these crispy steak fingers with mashed potatoes and our cube steak for the ultimate Southern comfort food dinner.
Best Steak Fingers recipe!!!