Steak Finger Basket Recipe

Prepare the steak

Trim excess fat from the steak and slice against the grain into 1/2-inch thick strips about 4 to 5 inches long (yielding 'fingers'). Pat strips dry with paper towels.

Season and marinate

Season the steak strips lightly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Place the seasoned strips into a shallow bowl and pour 1 cup buttermilk over them to coat. Cover and refrigerate for 30 minutes to tenderize and help the breading adhere.

Make the dry breading mix

In a shallow bowl or pie plate combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne pepper, and 1/2 tsp dried oregano. Whisk to evenly distribute spices.

Prepare the egg wash

In a separate shallow bowl whisk together 2 eggs and 2 tablespoons milk until smooth.

Dredge the steak fingers

Remove steak strips from buttermilk, allowing excess to drip off. Dredge each strip first in the flour mixture, then dip into the egg wash, then return to the flour mixture for a second, thorough coating. Press the flour gently onto the meat so the breading adheres. Place breaded strips on a wire rack and let rest 10 minutes to set.

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to create a 1 to 1.5-inch deep frying pool. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour—the flour should sizzle and brown within a few seconds.

Fry the steak fingers

Work in batches to avoid overcrowding. Fry breaded steak fingers 3 to 4 minutes per side, turning once, until golden brown and an internal temperature of the meat reaches at least 145°F (63°C). Smaller strips may take less time; adjust as needed. Use tongs to transfer cooked fingers to a paper towel-lined tray or wire rack to drain. Keep cooked batches in a warm oven (200°F / 95°C) while finishing remaining batches.

Season the hot steak fingers lightly with additional kosher salt and freshly ground black pepper to taste.

Serve the steak fingers hot with 1/2 cup ranch dressing or steak sauce for dipping, lemon wedges if using, and your choice of one side (fries, coleslaw, or mashed potatoes) plated alongside.

Leftovers: Cool completely, refrigerate in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven on a rack for 8–10 minutes to restore crispness.