Steak Fingers with Country Gravy

Charlotte Hancey

Cube steaks are cut into strips, double dipped in flour and buttermilk, then fried to perfection. The coating is so crispy and delicious! Dip the steak fingers in a quick, homemade country gravy. Better than takeout!

5 from 3 votes

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Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Servings

Ingredients

1 1/2-2 lbs cube steaks, cut into 1 inch wide strips

For the flour mixture:

3 cups all-purpose flour
3 tablespoons cornstarch
2 1/2 tablespoons season salt
3 teaspoons garlic powder
3/4 teaspoon black pepper

For the buttermilk mixture:

2 cups buttermilk
2 eggs
1 tablespoon cornstarch

For the gravy:

1/4 cup cooking oil (from steak fingers)
4-5 tablespoons all-purpose flour
2 cups milk
season salt, to taste
black pepper, to taste

Instructions

In a shallow, wide bowl mix together flour, cornstarch and spices. Set aside.
In another bowl, whisk together buttermilk, eggs, and cornstarch. Set aside.
Add 2 inches of oil to a large skillet with tall sides or dutch oven then heat to 350°F.
While oil is heating up, prepare the steak fingers by coating lightly in flour, then dip into buttermilk, back into flour, back into buttermilk, then end with flour. Carefully let excess flour and buttermilk drip off during each step. Use tongs for less mess.
Place coated steak fingers on a wire rack to rest while finishing the remaining strips. Let rest for 5-10 minutes before frying.
Fry 3-5 strips at a time depending on size of frying pan. Once all sides are golden brown, place on another wire rack that is sitting on a sheet tray to drain. If desired, place finished steak fingers in the oven on "warm" while frying the rest.
To make gravy, add oil to a medium-sized skillet over medium-high heat. Sprinkle with 4 tablespoons flour and whisk to make a roux. The mixture should be pasty - not runny and not thick. If it is too runny add 1 more tablespoon flour.
Next, whisk in 2 cups milk and bring to a low boil. Add season salt and pepper to taste. Stir until thickened and add more milk if it gets too thick. Serve with steak fingers for dipping. Makes approximately 18-24 steak fingers.