Steak fingers are a delicious, and relatively quick comfort food that the entire family is sure to enjoy. Add in some homemade gravy, and there is nothing to complain about! Plus you can grab any tenderized cut of beef from the freezer, or tenderize your own and you are good to go. Once you try them, these steak fingers will surely find themselves into your recipe arsenal for use on a regular basis!
| Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min |
Meal Type:Appetizer, Beef, Dinner
Cuisine Type: American
Ingredients:
- 2 lbs minute steak (aka cube steak, tenderized round steak, finger steak, or any other tenderized cut)
- 1 cup flour
- 1 tbsp Platte Valley Blend (you can also try memphis rub, all american bbq, greek seasoning, etc)
- ¼ tsp cayenne pepper
- 1 tsp seasoning salt
- 1 tsp ground black pepper
- 2 large eggs
- 1 cup milk
- peanut oil for frying (you can also use canola oil and butter mixture, or coconut oil is excellent!)
Directions:
- Cut minute steak into roughly 1 inch wide strips
- Combine flour, all purpose seasoning, cayenne pepper, seasoning salt, and ground black pepper in a bowl or shallow dish for coating. Mix well.
- Add eggs and milk to bowl. Whisk together until mixed well.
- In order to coat the meat, first add strip to flour mixture and cover well. Shake excess off. Dip into egg mixture. Let excess egg drip off. Add back to flour mixture and coat well. Repeat with all strips. (I prefer to do four to five strips at a time, or however will fit in the skillet. You can coat all strips up front so you don’t have to repeatedly wash your hands off however.)
- Heat oil in a skillet (I prefer cast iron) over med to med-high heat. You want oil to be hot enough it pops but not quite hot enough it is smoking. Fry four to five steak strips at a time in the hot oil. Flip midway through. Pieces should be a nice golden brown on both sides when done. Cooking time varies greatly depending on steak size, oil temp, and the stove. Each batch for us generally takes five minutes or less.
- Remove each batch, when done, to a paper towel lined plate. Continue with all meat until all strips are cooked.
