These Steak Fingers with Country Gravy are the ultimate Southern comfort food — crispy, golden-fried strips of tenderized cube steak served with creamy homemade country gravy. Perfect for family dinners, game nights, or any day you crave something hearty and satisfying.
Why You Will Love This Recipe
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Crispy on the outside, juicy inside — every bite is perfection.
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Homemade country gravy that’s rich, buttery, and full of flavor.
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Simple ingredients and step-by-step frying guide for success.
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A classic Southern-inspired comfort meal everyone loves.
Steak Fingers with Country Gravy
If you’re craving something crispy, hearty, and purely satisfying, these Southern-style Steak Fingers with Country Gravy are about to be your new obsession. Tender cube steak strips are seasoned, double-dipped, and fried to golden perfection — creating that irresistible crunch outside and juicy tenderness inside.
But what truly makes this dish shine is the rich homemade country gravy, made from scratch with butter, milk, and the flavorful drippings left behind from frying. It’s creamy, peppery, and perfect for dipping every bite.
This recipe is the definition of comfort food done right — simple ingredients, easy steps, and a flavor that brings everyone to the table. Whether you’re cooking for a family dinner, Sunday brunch, or game day feast, these crispy steak fingers with gravy are guaranteed to please. Pair them with mashed potatoes, fries, or biscuits for a meal that’s pure Southern comfort.
Servings & Time
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Servings: 6
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
Ingredients
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2 lbs tenderized cube steak
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1½ cups all-purpose flour
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3 tbsp Cajun seasoning
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2 tsp baking powder
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3¼ cups milk, divided
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3 large eggs
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2 tbsp Worcestershire sauce
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5 tbsp butter
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Salt and pepper, to taste
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Oil for frying
Instructions
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Prep the steak: Pat cube steak dry and cut into 1–1½ inch strips.
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Mix coatings: Combine flour, Cajun seasoning, and baking powder in one bowl. In another bowl, whisk ¾ cup milk, eggs, and Worcestershire sauce.
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Heat oil: Fill skillet with ¼ inch oil and heat to 350–375°F.
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Double dip: Dredge steak strips in flour, then egg mix, then flour again. Shake off excess.
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Fry: Cook in hot oil for 1–2 minutes per side until golden. Transfer to paper towels, then keep warm in a 200°F oven.
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Make gravy: Wipe skillet clean, melt butter, and whisk in ¼ cup of seasoned flour. Once bubbling, whisk in 2 cups milk and cook until thickened. Adjust seasoning and add extra ½ cup milk if needed.
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Serve: Enjoy steak fingers dipped in warm, creamy gravy.
Tips
1. Choose the right cut
Use tenderized cube steak or have your butcher run the beef through a tenderizer. The thinner and more even the cut, the crispier your steak fingers will fry.
2. Dry the meat well
Pat the cube steak completely dry before dredging — moisture causes the coating to slip off and makes the oil splatter.
3. Double dredge for extra crunch
Dip each strip in the seasoned flour, then egg wash, and then back into the flour again. This double coating gives a thick, crunchy crust that holds up to the gravy.
4. Mind your oil temperature
Keep your oil between 350–375°F (175–190°C). Too cool and the coating absorbs oil; too hot and it burns before the meat cooks through.
5. Work in small batches
Crowding the pan lowers oil temperature, making the coating soggy. Fry 6–8 strips at a time for best results.
6. Keep finished strips warm
Set cooked steak fingers on a wire rack over a baking sheet in a 200°F (95°C) oven to stay crisp while you finish the rest.
7. Don’t waste that seasoned flour
Use leftover dredging flour to make your country gravy — it carries flavor and color from the Cajun seasoning.
8. Stir your gravy constantly
When making gravy, whisk non-stop after adding milk to prevent lumps. If it gets too thick, thin it with a little extra milk.
9. Season at the end
Taste your gravy last. Because the flour and Worcestershire sauce are already seasoned, it’s easy to over-salt early.
10. Serve hot and fresh
Steak fingers lose their crispness when reheated, so enjoy them right away with plenty of warm, peppery gravy for dipping.
Steak Fingers with Country Gravy
Ingredients
- 2 lbs tenderized cube steak
- 1½ cups all-purpose flour
- 3 tbsp Cajun seasoning
- 2 tsp baking powder
- 3¼ cups milk divided
- 3 large eggs
- 2 tbsp Worcestershire sauce
- 5 tbsp butter
- Salt and pepper to taste
- Oil for frying
Instructions
- Prep the steak: Pat cube steak dry and cut into 1–1½ inch strips.
- Mix coatings: Combine flour, Cajun seasoning, and baking powder in one bowl. In another bowl, whisk ¾ cup milk, eggs, and Worcestershire sauce.
- Heat oil: Fill skillet with ¼ inch oil and heat to 350–375°F.
- Double dip: Dredge steak strips in flour, then egg mix, then flour again. Shake off excess.
- Fry: Cook in hot oil for 1–2 minutes per side until golden. Transfer to paper towels, then keep warm in a 200°F oven.
- Make gravy: Wipe skillet clean, melt butter, and whisk in ¼ cup of seasoned flour. Once bubbling, whisk in 2 cups milk and cook until thickened. Adjust seasoning and add extra ½ cup milk if needed.
- Serve: Enjoy steak fingers dipped in warm, creamy gravy.
Notes
Use tenderized cube steak or have your butcher run the beef through a tenderizer. The thinner and more even the cut, the crispier your steak fingers will fry. 2. Dry the meat well
Pat the cube steak completely dry before dredging — moisture causes the coating to slip off and makes the oil splatter. 3. Double dredge for extra crunch
Dip each strip in the seasoned flour, then egg wash, and then back into the flour again. This double coating gives a thick, crunchy crust that holds up to the gravy. 4. Mind your oil temperature
Keep your oil between 350–375°F (175–190°C). Too cool and the coating absorbs oil; too hot and it burns before the meat cooks through. 5. Work in small batches
Crowding the pan lowers oil temperature, making the coating soggy. Fry 6–8 strips at a time for best results. 6. Keep finished strips warm
Set cooked steak fingers on a wire rack over a baking sheet in a 200°F (95°C) oven to stay crisp while you finish the rest. 7. Don’t waste that seasoned flour
Use leftover dredging flour to make your country gravy — it carries flavor and color from the Cajun seasoning. 8. Stir your gravy constantly
When making gravy, whisk non-stop after adding milk to prevent lumps. If it gets too thick, thin it with a little extra milk. 9. Season at the end
Taste your gravy last. Because the flour and Worcestershire sauce are already seasoned, it’s easy to over-salt early. 10. Serve hot and fresh
Steak fingers lose their crispness when reheated, so enjoy them right away with plenty of warm, peppery gravy for dipping.
