Best Steak Fingers Recipes

STEAK FINGERS AND GRAVY

Steps:

• For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
• To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
• Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
• For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
• Serve the steak fingers with the gravy. Yum!

CHICKEN-FRIED STEAK FINGERS

Steps:

• In a shallow bowl, beat eggs and milk. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip steak strips into egg mixture, then roll in crumbs., In skillet, heat 2 tablespoons of oil. Fry strips, a few at a time, for 1-2 minutes on each side or until golden brown. Add oil as needed. Drain on paper towels. Serve with barbecue sauce or ranch dressing.

OLD-FASHIONED "STEAK" FINGERS (HUSBAND'S FAVORITE)

Steps:

• 1. With sharp butcher knife or cleaver (carefully) cut each frozen patty into 4 pieces.
• 2. Dip each steak finger into milk, sprinkle with salt and pepper and coat in flour. I use a gallon sized zip lock bag for flour. Dip each coated piece in milk again and then flour-for second coating.
• 3. Deep fry in melted hot Crisco until done and browned on each side. Place on absorbent paper towels. Sprinkle lightly with salt, if desired. Note: Serve with gravy or ketchup.

BAKED STEAK FINGERS

Steps:

• 1. Pre-heat oven to 350 degrees
• 2. Put Olive Oil into 13"X9" baking pan, spread oil evenly across bottom and sides of pan.
• 3. Remove any fat and cut Steak into strips, 1 inch wide and 3 inches long. Put meat into a large bag
• 4. In small bowl, combine flour, Mrs. Dash, salt and pepper. Pour into bag with meat. Shake until all meat is covered evenly with flour.
• 5. Lay meat into pan on top of olive oil. Mist with cooking spray (Pam w/olive oil)
• 6. Cover pan with Aluminum Foil. Bake 1 hour.
• 7. Remove foil last 15 minutes of cooking time. **NOTE: I am going to try with panko bread crumbs next time.

CHICKEN FRIED STEAK FINGERS RECIPE - (4.4/5)

Steps:

• 1.Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed. 2.Cut cube steak into 1-inch fingers, Season lightly with salt and pepper. 3.Place ½ cup flour on a plate. 4.Whisk together eggs, milk, and Worcestershire sauce in a medium bowl. 5.On another plate, combine ½ cup flour, saltine crumbs, Cajun seasoning and pepper. 6.Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees. 7.Dredge steak pieces in flour, shaking off excess. 8.Dip in egg mixture and then coat with flour/saltine mixture. 9.Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes). 10.Place on wire rack to drain.

CLASSIC CHICKEN FRIED STEAK FINGERS - A SOUTHERN DISCOURSE

Steps:

• Pour 1 inch of oil in large cast iron skillet. Heat oil in skillet over medium heat on stove top while preparing meat.
• Place flour in a shallow dish. Season with salt and pepper and stir to mix well.
• Beat egg and milk together. Pour into another shallow dish.
• Place milk mixture and flour next to one another to create a "dredging station."
• Cut cube steak into 1 inch strips. Salt and pepper both sides of each strip. Place the strip into the flour, coating both sides. Then place the strip into the egg mixture, coating both sides. Coat strip with flour once more. Gently shake off extra.
• When oil is hot (sprinkle a few drops of flour in, it should sizzle), carefully place strips side by side in skillet. Using tongs or a fork, turn strips once when bottoms begin to brown, (about 1-2 minute on each side).
• When browned on both sides, remove strips from skillet and place on a paper towel lined rack to drain any excess oil.
• Serve with white gravy and enjoy!

STEAK FINGERS

Steps:

• 1. 1Combine flour,salt and pepper in a small bowl; mix well. 2Lightly beat eggs in a medium bowl with milk. Dip steak into egg and milk mixture, allowing excess to drain back into bowl. Coat steak with flour mixture, patting gently so coating adheres. 3Heat oil in a large skillet over medium-high heat. Fry steak fingers in batches, turning pieces once, until coating is golden, about 5 minutes. Place steak fingers on a serving platter.

GARLIC STEAK FINGERS

Steps:

• Cut round steak into fingers about 2 x 6 inches.
• Mix flour, garlic powder, salt and pepper together.
• Dredge steak in flour mixture until fully coated.
• Drop into hot oil and fry until browned.

GOLDEN STEAK FINGERS

Steps:

• 1. Combine flour, Parmesan, basil, salt and pepper in a small bowl; mix well. Lightly beat eggs in a medium bowl. Dip steak into eggs, allowing excess to drain back into bowl. Coat steak with flour mixture, patting gently so coating adheres. Heat oil in a large skillet over medium-high heat. Fry steak fingers in batches, turning pieces once, until coating is golden, about 5 minutes. Meanwhile, heat marinara sauce in a small saucepan over medium-low heat. Place steak fingers on a serving platter. Serve with sauce for dipping.

STEAK FINGERS FOR RARE STEAK LOVERS

Steps:

• Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person.
• (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).
• Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).
• Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).
• When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
• NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
• P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.

STEAK FINGERS

Steps:

• Get your skillet hot before putting your steaks into pan. Add just enough oil to cover bottom. They must sizzle just a little bit as you put them into skillet, enough to sear seasoning into steak.
• Cut your steak into long lengths (one to two inches wide).
• Dip them into flour, pressing and rolling flour into steak.
• Place steak into skillet(must sizzle).
• Very "lightly" sprinkle on seasoning.
• Do not over salt. Put seasoning in the palm of your hand and sprinkle on. Do not use from seasoning container.
• Let cook till steak is lightly brown.
• Turn over and sear seasonings into steak.
• Cook till lightly brown and cooked all the way thru.
• Place on steak platter garnished with parsley or place your favorite dip in the center.

EASY SUPER BOWL SUNDAY STEAK FINGERS

Steps:

• Cut steak into 1-inch strips; set aside.
• Beat egg and milk together in a bowl. Mix flour and seasoning together in another bowl. Set up a 3rd bowl with panko bread crumbs (I added a little salt to the crumbs).
• Over medium/high heat, heat oil and butter. Watch carefully and don't burn.
• Dredge steak strips in flour mixture, dip in egg mixture, and then dredge in bread crumbs. Place a few strips at a time in hot oil, fry about 2 minutes on each side until golden brown and done.
• Serve with your favorite dipping sauce. Catsup would be mine.

STEAK FINGERS

Steps:

• Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
• Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
• In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
• Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
• Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

STEAK FINGERS WITH GRAVY RECIPE - (4.6/5)

Steps:

• Directions Combine flour, seasoned salt, pepper, and cayenne in a dish. Whisk together milk and eggs in a separate dish. To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded. Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm. To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season gravy with salt and pepper. Serve steak fingers with gravy and a salad.

SLATE'S NEW MEXICO STEAK FINGERS

Steps:

• Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips. Season with salt and pepper. Place the steak in the buttermilk and marinate in the refrigerator for 2 hours. While the steak is marinating, make your sauces.
• Green Chile Sauce: Heat a medium size saucepan over medium-high heat. Add the oil. When the oil is hot, add the onions and garlic and saute for a few minutes. Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften. Transfer to a blender and puree until smooth. Return to the pan and simmer over low heat for 10 minutes. Season, to taste, with salt and pepper. Keep warm.
• Cheese Sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook over low heat for 5 minutes, stirring constantly. Whisk in the milk and bring to boil.
• Over low heat, whisk in cheese until it is all melted. Remove from the heat and season with salt and pepper, to taste. Keep warm.
• Heat the oil in medium to large heavy bottom casserole to 350 degrees F.
• Dredge the steak fingers in flour and place into hot oil. Fry for 4 minutes, or until golden brown. Remove to a paper towel lined plate and season with salt and pepper.
• Spoon cheese sauce onto a plate. Place steak fingers in a pile and spoon green chile sauce on top.