Steak Fingers For Rare Steak Lovers Recipes

STEAK FINGERS WITH COUNTRY GRAVY RECIPE

Steps:

• Preheat the oven to 200 degrees F. Pat the cube steak thoroughly dry with paper towels. Then cut the steaks into strips approximately 1 to 1 1/2 inches wide and 3 to 4 inches long.
• In a small bowl mix the flour, Cajun seasoning, and baking powder together. In another bowl, whisk together 3/4 cup milk, 3 eggs, and Worcestershire sauce. Place a large skillet over medium-high heat. Add enough oil to fill the skillet 1/4 inch deep.
• Once the oil is between 350-375 degrees F, dip 6-8 steak strips in the flour mixture. Shake them off, then dunk the strips in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.)
• Gently place the strips in the hot oil and fry for 1-2 minutes per side. Use tongs to move the steak fingers to a paper towel lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steak strips. Place the finished strips in the oven to keep warm.
• Once all the steak fingers are fried, carefully wipe the skillet out with a paper towel. Place it back over medium heat and add the butter. Once melted, whisk in 1/4 cup of the remaining seasoned flour. Whisk until bubbling, then whisk in 2 cups of milk. Continue to whisk the gravy until it is thick. Taste, then season with salt and pepper as needed. Remove the gravy from heat. If the gravy starts to thicken too much, whisk in an additional 1/2 cup of milk.
• Serve the steak fingers and warm country gravy together for dipping.

STEAK FINGERS

Steps:

• Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
• Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
• In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
• Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
• Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

STEAK FINGERS

Steps:

• Cut each steak into 3 strips, about 1 ¼" wide, and set aside until ready to use.
• Have a dredging station ready with three rimmed trays or pie dishes. In the first tray whisk together 1 cup flour, 1 teaspoon of salt and a ½ teaspoon of pepper. In the second try, combine milk and eggs. For the third tray, whisk together 1 cup flour, cracker crumbs, 1 ½ teaspoon salt, and 1 teaspoon black pepper.
• Add canola oil to a large frying pan, Dutch oven, or cast-iron skillet over medium-high heat and allow to come to temperature. The oil should be between 350°- 375°.Next to the skillet, have ready a rimmed baking sheet, lined with paper towels. Place a cooling rack atop the paper towels if you do not want the bottom of your steak fingers to get soggy.
• In the meantime, dredge each piece of steak in the flour mixture, then the egg wash, followed by the flour-cracker mixture. Make sure to coat both sides of the steak strips thoroughly and evenly across each station.
• Add the steak fingers to the oil in batches, taking care not to overcrowd the skillet. Cook for 3 ½ minutes, turn and cook for an additional 3 minutes on the other side.
• Sprinkle the strips with Kosher salt while they are still hot for an extra punch of flavor (if desired). Serve alongside mashed potatoes and Homemade Country Gravy and enjoy.

STEAK FINGERS FOR RARE STEAK LOVERS

Steps:

• Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person.
• (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).
• Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).
• Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).
• When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
• NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
• P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.

STEAK FINGERS AND GRAVY

Steps:

• For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
• To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
• Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
• For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the 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 about 3 cups of the 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 the gravy with salt and pepper and pour into small dishes.
• Serve the steak fingers with the gravy. Yum!