Branding Day Steak Fingers
Strips of tenderized beef, breaded and pan-fried until crisp, traditionally served with cream gravy to feed a hungry crew at spring branding. It's a fast, hearty way to serve a crowd.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Meat mallet
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28
- carbs
- 34
- protein
- 30
- calories
- 520
Instructions
- 1
Pound the cube steak strips thin. Season them with salt and pepper.
- 2
Whisk the egg into buttermilk in one bowl. In another bowl, mix the flour with salt and pepper.
- 3
Coat each strip in flour, dip it into the buttermilk mixture, then coat in flour again.
- 4
Heat oil in a cast-iron skillet over medium-high heat on the stovetop.
- 5
Fry the strips in batches for 2-3 minutes per side. Cook until golden and cooked through.
- 6
Drain the fried strips on a rack. Save 2 tablespoons of pan drippings.
- 7
Whisk butter and 2 tablespoons flour into the drippings. Cook for 1 minute.
- 8
Slowly whisk in milk and simmer until thickened. Season with salt and pepper.
- 9
Serve the steak fingers hot with the gravy for dipping.
Chef's tips
Pound the steak strips thin so they cook quickly and evenly. Fry in batches to keep the oil hot.
Storage
Refrigerate cooked steak fingers up to 3 days.
Reheating
Reheat in a 375°F oven for 10 minutes to keep the crust crisp.
Common mistakes to avoid
- •Crowding the skillet so the meat steams instead of frying crisp
- •Skipping the resting time on the gravy, leaving it lumpy
Serving suggestions
Cooked Branding Day Steak Fingers?
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