Steak Fingers and Creamy Gravy

Chances are, you've had steak fingers at a roadside diner, a school cafeteria, or in your grandma's kitchen. If you grew up in the south, you probably remember having the best country-fried steak fingers at Dairy Queen.

These golden brown steak strips with a crispy-crunchy coating have some of the best flavor around, and they make for the perfect comfort food (especially they are dunked into a pool of peppery cream gravy!).

Just like their big brother, the legendary chicken-fried steak, chicken-fried steak fingers trace their roots all the way back to German and Austrian immigrants that brought wieners schnitzel (thin veal cutlets breaded and fried crispy) to Texas in the 1800s. 

How Southern Kitchens Made Steak Fingers

Texans adjusted the recipe and swapped in tougher cuts of beef, pounding them thin, and frying them in a crispy coating. Always served with a rich creamy gravy, the crispy chicken fried steak became a staple in town cafes, truck stops, and school lunchrooms. Texas now boasts an official 'Chicken Fried Steak Day' on October 26th to celebrate our adoration for this dish, approved by the state legislature in 2011!

Best Steak Fingers Recipe (And The Perfect White Gravy)

This crispy, golden-fried Texas classic is quick and simple to make, and PACKED with extra flavor. Here's how we do it right!

At a Glance:

1. Prep the Steak
   • Use cube steak (pre-tenderized) or round steak (pounded thin with a meat mallet)
   • Slice into finger-sized strips (about 1-inch strips wide by 3-4 inch strips long)
   • Season the steaks with salt, black pepper, and garlic powder. For an extra kick, you can add in some Cajun seasoning
2. Set Up the Breading Station
   You'll need three bowls for coating the strips in a single layer of each
   • Flour Mixture (dry ingredients) - All-purpose flour, salt, pepper, paprika, and garlic powder
   • Egg Wash (wet ingredients) - Eggs and buttermilk mixture (buttermilk will help the steak stay extra tender)
   • Final Flour Coating (Breading Mixture) - Another layer of seasoned flour for a little extra crunch
3. Fry Until Golden & Crispy
   • Heat about 1/2 inch of hot oil (vegetable oil or peanut oil) in a cast-iron skillet to 350°F
   • Fry the steak fingers in batches, about 2-3 minutes per side, until crispy golden brown. Refill the skillet with enough oil as needed
   • Drain on a wire rack or a paper towel-lined plate to keep them crispy and salt them immediately while they are still hot!
4. Make the Creamy Gravy
   • Drain most of the oil from the pan, leaving about 2 tablespoons of drippings
   • Stir in ¼ cup of flour, whisking for 1-2 minutes until lightly golden
   • Slowly add 2 cups of milk (canned evaporated milk recommended), stirring constantly to prevent lumps
   • Season with salt, black pepper, and a pinch of hot pepper sauce for a little acidity
   • Simmer until thickened, about 4-6 minutes
5. Serve & Enjoy!
   • Plate up the steak fingers and drench (or simply dip) in the creamy gravy
   • Serve with mashed potatoes, french fries, Texas toast, or green beans
   • Make sure to eat it while it's still HOT!

Tips & Substitutions for an Easy Steak Fingers Recipe

Tips for the Best Steak Fingers

1. Choose the Right Cut of Meat
   1. Cube steak is the best option for most busy people, since it's already tenderized
   2. Round steak or sirloin works too - just pound it thin with a meat mallet before slicing
2. Double Coat for Extra Crunch
   1. Coat the steak strips using a shallow bowl for the Flour Mixture, then the Egg Wash, then the flour mixture again for a thick and crisp crust
   2. Let the breaded steak finger rest for 5-10 minutes before frying (this helps the coating stick!)
3. Use Buttermilk for Tenderness
   1. Soak the steak fingers in buttermilk for at least 30 minutes before breading for extra flavor and tenderness
   2. No Buttermilk? Mix milk + 1 tablespoon of vinegar or lemon juice as a substitute
4. Keep your Oil Hot
   1. Heat oil to 350°F (medium heat) before frying
      1. If the oil is too cool, the breading gets soggy
      2. If too hot, the coating burns before the meat is cooked
5. Drain Strips on a Wire Rack
   1. Instead of paper towels, place your fried steak fingers on a wire rack over a baking sheet (so that the oil drains off) to keep them extra crispy

Substitutions for Steak Fingers and Gravy

1. Meat Substitutions
   1. Chicken Fingers - Swap steak for chicken tenders for a Texas-style chicken-friend chicken twist
   2. Pork Steak Fingers - Use thin-cut pork chops for a delicious alternative
   3. Country Fried Mushrooms - Coat portobello strips for a vegetarian option
2. Breading Substitutions
   1. Crushed Saltine Crackers or Panko for extra crunch
   2. Cornmeal-Flour Mix for a Southern-style coating
   3. Gluten-Free Flour for a gluten-free version
3. Creamy Gravy Upgrades
   1. Add crumbled bacon, roasted green chiles, or a splash of hot sauce, in the gravy for extra flavor
   2. Use canned evaporated milk instead of milk for super rich gravy
   3. Swap whole milk for half-and-half for a thicker consistency
4. Spicy Kick Options
   1. Mix cayenne pepper, smoked paprika, or Cajun seasoning into the flour
   2. Serve with jalapeño ranch or hot honey drizzle for a modern twist

Storing Leftover Steak Fingers and Creamy Gravy

1. Refrigerating Steak Fingers (Best for 2-3 Days)
   1. Let them cool completely (to prevent sogginess) before storing
   2. Place in an airtight container or a paper towel-lined container to absorb excess moisture
   3. Store in the fridge for up to 3 days
2. Freezing Steak Fingers (Best for 1-2 Months)
   1. Freeze on a baking sheet first so the strips don't stick together
   2. Once frozen, transfer to a Zip Top freezer bag or airtight container
   3. Label with the date, and freeze for up to 2 months maximum
3. Refrigerating Creamy Gravy (Best for 3 Days)
   1. Let the gravy cool completely before storing
   2. Pour into an airtight container and keep in the fridge for up to 3 days
4. We do not recommend freezing the creamy gravy (cream based sauces tend to separate when frozen)