The Pioneer Woman’s Steak Fingers Recipe Brings Cozy, Down-Home Bliss to the Dinner Table
These steak fingers are crispy, comforting and ready in a flash!
When you’re craving something crispy, hearty and downright delicious, steak fingers hit the spot everytime. These golden, crunchy strips of beef are a fun twist on classic comfort food—think chicken fingers, but with bold, meaty flavor. Steak fingers have earned the Pioneer Woman’s approval as her recipe takes 40 minutes to make and serves them with a creamy gravy. One bite and you’ll be hooked right away. So, read through for the scoop on steak fingers and Ree Drummond’s family-favorite recipe.
What are steak fingers?
This finger food is made by strips of steak coated in a breading and batter before they’re deep-fried. Steak fingers, in all of their crunchy and succulent glory, are perfect for dunking in sauce or gravy. While these fried meat strips are a fast food staple in states like Idaho and Texas, preparing them at home is surprisingly simple.
Best type of steak to use for steak fingers
Steak fingers are typically made with either round or cube steak. These cuts are cheap and lean, which means they’ll need to be tenderized before cooking. This process involves pounding the meat with a meat malate to break down the meat’s fibers so it becomes tender. You can buy these cuts pre-tenderized or do it yourself using the demonstration starting at the 28-second mark for reference.
The Pioneer Woman’s comforting steak fingers recipe
This fried steak fingers recipe was published by the Pioneer Woman in 2012 and is one that she says is a hit in her household. The golden brown steak strips are served with a thick and savory gravy. Enjoy the steak fingers as an appetizer or main with a salad.
Steak Fingers with Gravy
Ingredients:
- 2 lb tenderized round steak or cube steak, cut into 1-inch strips
- 1 cup flour
- 1 tsp seasoned salt
- ½ tsp black pepper
- ¼ tsp cayenne
- 3 whole eggs
- 1 cup milk
- Canola oil and butter, for frying
- 2 cups milk (additional)
- Salt and pepper, to taste
Directions:
- Active: 20 mins
- Total time: 40 mins
- Yield: 6 servings
- 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 tbsp 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 ¼ 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.
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