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Steak Fingers

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Steak fingers are a classic crowd-pleaser that is sure to satisfy any appetite! The cubed steak has a juicy and tender texture and is perfectly seasoned for an irresistible taste. Rich and savory, steak fingers will be the star of your next gathering – everyone will be asking for more!

Steak-Fingers

Whether you’re hosting a barbecue or throwing a party, steak fingers are sure to be a crowd-pleaser. Serve them with your favorite dipping sauce or, country gravy, and watch as they disappear in no time! For an easy and delicious meal that’s sure to please, try making steak fingers today. Enjoy!

What you’ll love about this recipe:

  • KID FRIENDLY – Steak fingers are the perfect size for finger foods for kids plus you can dip them in dipping sauces.
  • INEXPENSIVE – This recipe is made with cubed steaks that are inexpensive meat, and the ingredients are all items that I already had in my pantry. The cost of making this steak dinner was minimal.
  • TASTY – Cubed steaks can be bland, but when seasoned and cooked in a skillet like this, they take on incredible flavor!
Steak-Fingers-with-dipping-sauce

Be sure to check out the full recipe and ingredient list below

Ingredients for Steak Fingers

  • 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)

Steak Fingers Recipe

  1. Cut the cube steak into 2-3 strips, pat dry with a paper towel, and set aside.
  2. In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking powder, ranch seasoning, chili powder, salt, and pepper. Set aside.
  3. In another medium-sized bowl, whisk together the buttermilk and eggs.
  4. To bread, the steak strips, dredge the steak strips into the flour mixture and shake off any excess.
  5. Dip into the buttermilk mixture, shake off excess, and dip again into the flour mixture.
  6. Set onto a cooling rack to allow the breading to set. (for a crispier crust, double bread the steak strips) 
  7. 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℉.
  8. Fry the steak strips 2-3 pieces at a time, about 2-3 minutes per side, or until golden brown and crispy.
  9. Transfer to a cooling rack or paper towel-lined plate to keep them crispy.
  10. Repeat until all the steak strips are fried.
  • cut-cubed-steak-in-strips
    cut cubed steak in strips
  • Mix-flour-and-seasonings
    Mix-flour-and-seasonings
  • Mix-buttermilk-and-eggs
    Mix buttermilk and eggs
  • dredge in flour mix
    dredge in flour mix
  • dip into the buttermilk mix
    dip into the buttermilk mix
  • back-into-the-flour-mixture
    back-into-the-flour-mixture
  • set-steak-fingers-aside-on-rack
    set-steak-fingers-aside-on-rack
  • Fry-in-cast-iron-pan.
    Fry-in-cast-iron-pan.
  • remove-when-olden-brown
    remove when golden brown

Tips & Tricks

  • for a crispier crust, double bread the steak strips.
  • Start with a hot skillet: Before you start cooking, preheat your skillet or pan to medium-high heat until it reaches 350 degrees. This will give you the best results when frying steak fingers.
  • Fry Cubed Steaks in batches to avoid overcrowding the pan.
Cubed-Steak-Fingers

FAQs about cheesecloth

Steak fingers are strips of cubed steak that have been battered and deep-fried. They are usually served with a dipping sauce such as ketchup or ranch dressing or county gravy.

Cubed steak is a cut of beef that has been pounded and then tenderized to create steak cubes. It is made from the tougher, less expensive cuts of beef such as round, sirloin tip, or chuck.

The beef is first cut into thin slices and then pounded with a meat mallet to make it thinner and more tender.

You should cut your steak into 1/4-inch thick strips for optimal cooking time and flavor! Plus that makes it easier for little hands to grab.

To store leftover steak fingers, start by allowing them to cool completely. Once they have cooled, place the steak fingers in an airtight container or a resealable plastic bag and store them in the refrigerator. For optimal taste and texture, consume the steak fingers within three days of refrigeration.

When reheating the steak fingers, do so either in an oven preheated to 350 degrees or in a skillet over medium heat until they are heated through.

Steak-finger-in-country-gravy-dipping-sauce
Our Favorite

Dipping Sauce

Steak-Fingers
Steak-Fingers

Steak Fingers

Yield: 20
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Steak fingers are a classic crowd-pleaser that is sure to satisfy any appetite! The cubed steak has a juicy and tender texture and is perfectly seasoned for an irresistible taste. 

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

  1. Cut the cube steak into 2-3 strips, pat dry with a paper towel, and set aside.
  2. In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking powder, ranch seasoning, chili powder, salt, and pepper. Set aside.
  3. In another medium-sized bowl, whisk together the buttermilk and eggs.
  4. To bread, the steak strips, dredge the steak strips into the flour mixture and shake off any excess.
  5. Dip into the buttermilk mixture, shake off excess, and dip again into the flour mixture.
  6. Set onto a cooling rack to allow the breading to set. (for a crispier crust, double bread the steak strips) 
  7. 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℉.
  8. Fry the steak strips 2-3 pieces at a time, about 2-3 minutes per side, or until golden brown and crispy.
  9. Transfer to a cooling rack or paper towel-lined plate to keep them crispy.
  10. Repeat until all the steak strips are fried.

Notes

  • for a crispier crust, double bread the steak strips.
  • Start with a hot skillet: Before you start cooking, preheat your skillet or pan to medium-high heat until it reaches 350 degrees. This will give you the best results when frying steak fingers.
  • Fry Cubed Steaks in batches to avoid overcrowding the pan.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 702Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 246mgSodium: 1299mgCarbohydrates: 58gFiber: 2gSugar: 6gProtein: 52g

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© Adventures of a Nurse
Cuisine: American / Category: Beef

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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