So simple. So good.
Do you have steak, flour, neutral oil and buttermilk in your fridge and pantry right now?
I thought so. Go ahead and get that oil ready at frying temp, because you’re having steak fingers for dinner tonight.
Just like your classic Southern fried chicken, you’re looking for those ripply, crispy grooves of fried batter. The thick coating of flour readily adheres to the buttermilk and is going to help with that.
And the dredge is garlic powder heavy. Because it’s going to make these ultra-yummy – something that garlic powder is particularly good at.
I have this thing about marbled steaks. When I go to the butcher counter, I’ll typically gravitate toward the marbly-est one. Even when the bone is in, or the portion is too much for what I need. This usually leaves me with ribeye, skirt steak and T-bone cuts. Here, I walked out with an inches-thick, fatty ribeye.
I let the steak strips marinate in the buttermilk for several hours. It moistened the meat to a degree I didn’t think possible. Something about that slightly acidic dairy does something wonderful to proteins that live in it for a while.
The dipping sauces to go along with these strips? That’s where you do you. I love dipping meat strips of any variety in my favorite barbecue sauce – the most readily available, best tasting barbecue sauce is Stubb’s Spicy Barbecue Sauce. It’s a bit tangier, and the “spicy” moniker actually lives up to its name.
Because I can’t help a good plug – other good dippers might be any one of Hankerings dressings – especially Hankerings Not-So-Secret Ranch Dressing. Or you could go for Hankerings Blue Cheese Dressing. Steak and blue cheese? Classic. Whatever your move, both will be explosively good with these strips.
I N G R E D I E N T S
- 1 1 / 2 lb. ribeye steak
- 2 cups flour
- 6 tablespoons garlic powder
- 2 tablespoons salt, plus extra for sprinkling as garnish
- 2 tablespoons pepper
- 4 cups buttermilk
- Enough vegetable or canola oil to reach two inches-high in a fry-safe pan
D I R E C T I O N S
- Cut the entire ribeye into strips – approximately 1 1 / 2 inches wide and 6 inches long. If you have shorter and longer pieces, it’s all good. Let it marinate in the buttermilk for as long as possible, preferably overnight.
- Combine the dredge ingredients – the flour, garlic powder, salt and pepper. Set aside.
- Heat the oil in a fry-safe pan – enough that the oil rises 2 inches high in the pan. To test the oil readiness, put a pinch of flour in the oil. If it begins to sizzle and brown, the oil is ready to use.
- Remove the steak strips from the buttermilk, and dredge them in the flour, pressing the coating into the meat so there is a thick coating. Move the dredged steak strips to a clean plate.
- Once the oil is ready, place the steak strips in the oil, being careful not to crow the strips.
- Fry the strips for 4 to 5 minutes on each side, until they are golden brown.
- Remove the strips from the oil, and sprinkle liberally with salt, alongside your favorite dipping sauce.
- Serve hot.