Steakfingers Thompson
Meet your new favorite comfort food: Steakfingers Thompson! These crispy, golden strips of tender beef sirloin are coated in a perfectly seasoned flour blend that’s elevated with the warm smokiness of paprika and the savory depth of garlic and onion powder. Double-dipped for a crunchy exterior, these steak fingers are fried to perfection and paired with a rich, velvety country gravy made from scratch. Perfect for family dinners or casual gatherings, this hearty dish is ready in just 40 minutes and serves four. Whether you’re dipping or drizzling, Steakfingers Thompson is the ultimate crowd-pleaser, bringing a Southern-inspired twist to your weeknight meals or game-day spread.
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Recipe Information
Ingredients
- 1.5 pounds Beef sirloin steak
- 1 cup Buttermilk
- 2 Large eggs
- 1.5 cups All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Vegetable oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour (for gravy)
- 2 cups Whole milk
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
Slice the beef sirloin into 1-inch wide strips, about 4-5 inches long. Pat the strips dry with paper towels.
In a shallow bowl, whisk together the buttermilk and eggs to make a wet dip. Set aside.
In another shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper to create the seasoned coating.
Dip a steak strip into the buttermilk mixture, then coat evenly in the flour mixture. Dip it back into the buttermilk for a second coating, then coat it once more in the flour mixture. Set aside on a plate and repeat with the remaining steak strips.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—it should sizzle immediately.
Carefully add the steak fingers to the skillet, working in batches to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to transfer the cooked steak fingers to a paper towel-lined plate to drain excess oil.
Once all the steak fingers are cooked, prepare the country gravy. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Slowly pour in the milk, whisking constantly to prevent lumps. Continue cooking and stirring until the gravy thickens, about 4-5 minutes.
Season the gravy with salt and black pepper to taste.
Serve the steak fingers hot, with the country gravy on the side for dipping or drizzling.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
