Steak Fingers Recipe
Make Steak Fingers Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak and Marinade
Breading
For Frying & Finishing
Method
Steak and Marinade
- 1
- 2
Marinate
Place the sliced steak in a shallow bowl or zip-top bag. Add soy sauce, Worcestershire sauce, olive oil, minced garlic, black pepper, and 1/2 teaspoon of the salt. Toss to coat, press out extra air (if using a bag), and refrigerate for 20–30 minutes to tenderize and flavor the strips. Remove from fridge 10 minutes before breading to come closer to room temperature.
Breading
- 3
Prepare breading stations
Set up three shallow bowls/plates. In the first, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, remaining 1/4 teaspoon salt, and 1/2 teaspoon black pepper — mix well. In the second bowl whisk together the eggs and milk until smooth. In the third bowl combine panko (if using) and the remaining flour mixture (or leave panko separate for a double-dip).
- 4
Dredge the steak fingers
Working in batches to avoid crowding, dredge each steak strip first in the seasoned flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally coat with panko or a final dusting of the flour-cornstarch mix. Press gently so the coating adheres. Place breaded strips onto a wire rack or tray while you finish the rest.
Frying & Finishing
- 5
Heat oil
In a large heavy skillet (cast iron recommended) or a deep frying pan, add neutral oil and heat over medium-high until it reaches 350–365°F (175–185°C) or until a small breadcrumb sizzles immediately when dropped in. If you don't have a thermometer, test with a bread crumb — it should brown in about 30–45 seconds.
- 6
Fry the steak fingers
Fry the breaded steak strips in a single layer without crowding, about 2–3 minutes per side depending on thickness, until golden brown and the internal steak temperature reaches 125–135°F (for medium-rare to medium). Use tongs to turn gently. Work in batches and keep finished pieces on a wire rack set over a sheet pan to drain; do not stack.
- 7
Finish and season
If desired, add 1 tablespoon butter to the hot pan between batches and swirl it into the oil for a glossy finish (optional). Immediately sprinkle the fried steak fingers lightly with a pinch of salt and chopped parsley.
- 8