Cripsy, tender, hand-breaded and fried. These Steak Fingers make a delicious appetizer or main dish that takes minimal ingredients and you’ll want to make them over and over again.


  • 2 pounds ribeye steak
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ¾ cup buttermilk
  • 1 large egg
  • 1 tablespoon hot sauce
    • Peanut oil for frying

    For the gravy:

    • ¼ cup reserved cooking oil
    •  cup all-purpose flour
    • 2 cups whole milk
    • ½ teaspoon kosher salt
    • ½ teaspoon black pepper


      • Cut the steak into ½-inch strips, and remove any fat you don’t want.
      • In a shallow bowl, stir together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
      • In another shallow bowl, whisk together the buttermilk, egg, and hot sauce.
      • Take a handful of the steak strips at a time and place them into the flour mixture, and coat them in the flour.
      • Shake off any excess and dip them into the egg mixture, letting excess drip off.
      • Last, place them back into the flour mixture and coat them well. Gently press the flour into the strips, so it sticks.
      • Place the strips, not touching on a parchment-lined sheet tray while you coat the remaining steak strips.
      • Add 1/4th inch of peanut oil to a cast iron or heavy bottom skillet. Heat until the oil reaches 325°F over medium heat.
      • Carefully add the steak strips to the pan and fry them for 5 minutes, flipping them halfway through. We are looking for them to be golden brown and cripsy.
      • Take out the steak strips with tongs and place them on a wire rack set on a sheet tray to catch any drips. Repeat with the remaining steak strips.
      • Pour out any excess oil from the pan, leaving about ¼ cup in the skillet. Add the flour and whisk it into the oil. Cook for 1 minute.
      • Slowly stream in the milk while whisking constantly.
      • Season with the salt and pepper.
      • Continuing to whisk, bring to a simmer and simmer until thickened. Serve immediately with the steak fingers as a dipping sauce.

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