Steak Fingers are strips of tender cube steak coated in a seasoned buttermilk breading and fried until crispy and golden brown. Dip them in homemade country gravy for an easy comfort-food dinner the whole family can enjoy.
Steak Fingers are one of those dinners that remind me of classic diner-style comfort food. I like using cube steak because it cooks quickly, and frying the strips in my cast iron skillet gives them that crispy coating while keeping the steak tender inside.
Why I Love Steak Fingers
About the Ingredients ⭐
- Cube Steak: Cut into strips for tender, quick-cooking steak fingers.
- All-Purpose Flour: Creates the crispy coating.
- Cornstarch: Helps make the breading extra crisp.
- Baking Powder: Gives the coating a lighter texture.
- Ranch Seasoning: Adds savory flavor to the breading.
- Chili Powder: Adds flavor and a mild kick.
- Salt & Black Pepper: Season the steak fingers.
- Eggs: Help the breading stick.
- Buttermilk: Adds flavor and helps tenderize the steak.
- Oil: Use a neutral oil such as vegetable, canola, or peanut oil for frying.
Be sure to check out the full recipe and ingredient list below
How to Make Steak Fingers
Step 1: Cut the cube steaks into strips and pat them dry.
Step 2: Mix the flour, cornstarch, baking powder, ranch seasoning, chili powder, salt, and pepper in one bowl. Whisk the eggs and buttermilk in another.
Step 3: Coat each steak strip in the flour mixture, dip it in the buttermilk mixture, then coat it in flour again.
Step 4: Place the breaded steak fingers on a wire rack while you heat the oil to 350°F.
Step 5: Fry a few steak fingers at a time for 2–3 minutes per side, until crispy and golden brown.
Step 6: Transfer to a wire rack or paper towel-lined plate and repeat with the remaining steak fingers.
Tips I Found Helpful 💙
- Keep the oil at 350°F: This helps the coating get crispy without burning.
- Fry in batches: Avoid overcrowding the skillet so the oil stays hot.
- Let the breading rest: Give the coated steak fingers a few minutes on the rack before frying.
- Shake off excess coating: This keeps the breading from becoming too thick.
- Use a wire rack: Let the fried steak fingers drain on a rack to help them stay crispy.
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Steak Fingers
Steak Fingers are tender strips of cube steak coated in seasoned breading and fried until crispy and golden brown.
Ingredients
- 5, 5 Ounce Cubed Steaks
- 2 ¼ Cups All-Purpose Flour
- ¼ Cup Cornstarch, 1 Tablespoon Divided
- 1 Tablespoon Baking Powder
- 1, 1 Ounce Packet Ranch Seasoning
- 1 Tablespoon Chili Powder
- ½ Teaspoon Salt
- ½ Teaspoons Black Pepper
- 3 Large Eggs
- 2 Cups Buttermilk
- Neutral Oil, For Frying (Vegetable Oil, Canola Oil, Peanut Oil)
Instructions
- Cut the cube steak into 2-3 strips, pat dry with a paper towel, and set aside.
- In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking powder, ranch seasoning, chili powder, salt, and pepper. Set aside.
- In another medium-sized bowl, whisk together the buttermilk and eggs.
- To bread, the steak strips, dredge the steak strips into the flour mixture and shake off any excess.
- Dip into the buttermilk mixture, shake off excess, and dip again into the flour mixture.
- Set onto a cooling rack to allow the breading to set. (for a crispier crust, double bread the steak strips)
- Add oil to a 12” cast iron pan at least 3 inches deep and heat over medium-high until the oil reaches a temperature of 350℉.
- Fry the steak strips 2-3 pieces at a time, about 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a cooling rack or paper towel-lined plate to keep them crispy.
- Repeat until all the steak strips are fried.
Notes
For an extra-crispy coating, double bread the steak fingers. Fry in small batches to keep the oil temperature near 350°F and avoid overcrowding the skillet.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 117mgSodium: 833mgCarbohydrates: 57gFiber: 3gSugar: 5gProtein: 13g
