There’s nothing quite like a plate of Steak Fingers with Gravy to bring a little comfort to the table. Made with tenderized round steak, these crispy strips cook up golden on the outside while staying tender and juicy inside. The seasoned coating adds just the right amount of crunch, making them perfect for dipping, or better yet, smothering.
And let’s talk about the gravy. Rich, creamy, and full of flavor, these steak fingers take it to the next level. Whether you drizzle it over the top or serve it on the side for dipping, it’s the finishing touch that makes this dish feel like a true homestyle classic.
Serve them up with mashed potatoes, fries, or your favorite vegetables, and you’ve got a hearty, family-friendly meal that’s simple to make and always satisfying.
Ingredients
4 or more tenderized round steaks, cut into strips
3 cups of flour
2+ tsp. cayenne pepper
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. seasoned salt
4 eggs
Vegetable oil for frying
1 cup heavy cream
Salt and black pepper to taste
1-1/2 cups half and half
4 Tbsp. butter
Instructions
Season the steak fingers with seasoned salt, pepper and a large pinch of cayenne pepper.
Set up the breading assembly line. In a pie plate or shallow plate, combine the flour, seasoned salt, smoked paprika, garlic powder, onion powder, pepper, and cayenne. Whisk together milk and eggs in a separate dish.
Dust the steak fingers in flour; then, dip in the egg mixture. Place the steak fingers back in the flour mixture to coat both sides. Continue until all the meat is breaded.
Heat canola oil with two tablespoons of butter in a large skillet over medium to high heat. Fry steak strips in batches of 4 or 5 at a time, turning midway through. On this day, I used my electric skillet, so I could cook more at once.
When dark golden brown on both sides, remove from the pan to a wire rack or paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil and keep warm in the oven at 250 degrees.
To make the gravy, save 1/4 cup of the grease and dispose of the rest. Add the 1/4 cup of the grease back to the pan and add the 4 tablespoons of butter; then, sprinkle on 4-6 tablespoons of the remaining flour mixture until it becomes a paste. Cook the paste until it becomes a deep golden brown.
Pour in milk while whisking constantly. Allow the gravy to thicken, whisking and adding more milk if necessary. Season with salt and pepper. Stir until well combined and smooth.
Serve the steak fingers with the gravy. There is a huge controversy in Texas as to whether the gravy should be served on the side or on top of the steak fingers or chicken-fried steak. I serve mine on the side today, but sometimes I serve the gravy on top. It depends on my mood. Enjoy!
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