Oven-Baked Steak Fingers

Oven-Baked Steak Fingers

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  • 1 Pound round steak
  • Salt and pepper, to taste
  • 1 egg
  • 1/4 Cup milk
  • 1/2 Cup white or whole-wheat flour
  • 1/2 Cup cornmeal
  • Cooking spray


Preheat the oven to 400 degrees.

Pound the steak with a meat tenderizer. Cut into evenly sized strips or nuggets. Lightly season the meat with salt and pepper. Whisk the egg and milk together in a medium-sized bowl. Add the meat to the bowl and mix well. Mix the flour and cornmeal together in another medium-sized bowl.

Dredge the beef through the flour mixture one piece at a time. Line a cookie sheet with parchment paper and arrange the steak on the cookie sheet. Coat with cooking spray. Bake until the steak fingers are cooked thoroughly, about 30-45 minutes, flipping halfway through.

Nutritional Facts


Calories Per Serving718

Folate equivalent (total)184µg46%

Riboflavin (B2)0.7mg40.8%

How to Cook Steak in the Oven

Learn how to cook steak in the oven in just 20 minutes! Use these simple tips and tricks to create the perfect steak that’s caramelized, juicy and tender. You’ll never cook it any other way!

Steak is one of those classic dinners that is perfect for special occasions. My whole family loves it and gets so excited when it’s on the menu. A few of our other favorite special occasion meals are chicken marsala, spaghetti bolognese and fettuccine alfredo.

If you’ve never tried cooking steak in the oven, you have to give it a shot! I love to sear it on the stove first, then finish it off in the oven. It creates a caramelized, crisp outside and tender and juicy inside.

We usually only cook steak on special occasions, but it’s one of those meats that everyone in my family loves. It tastes great served with either a baked potato, mashed potatoes or green beans. Feel free to dress your steaks up however you’d prefer. I like adding a slab of butter on top (or even a garlic herb butter to add extra flavor).

Steak Fingers with Gravy

Combine flour, seasoned salt, pepper, and cayenne in a dish.

Whisk together milk and eggs in a separate dish.

To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.

Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.

To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.

Season gravy with salt and pepper.

Serve steak fingers with gravy and a salad. Yum!

When my nephews Nic and Stu came to the ranch to visit a few weeks ago, they worked cattle, built fence, hauled hay, mowed, weedeated, and passed out from exhaustion by seven every evening. They also got poison ivy, a few hundred chigger bites, and lots of scratches from the barbed wire. Marlboro Man and I love building happy memories for them every summer!

Nic and Stu also ate my cooking, and on the night before they went back to Dallas I made steak fingers and gravy&mdashquite possibly the most fitting meal to feed two teenage boys after a long two weeks of hard labor.

They ate it. They loved it. Then they hugged me and said they&rsquod be back soon.

It was music to this crazy ol&rsquo auntie&rsquos ears.

Here&rsquos what you need: Tenderized round steak or cube steak cut into strips, flour, seasoned salt, pepper, cayenne pepper, ground thyme, milk, and egg.

And canola oil and butter for frying.

It cracks me up that you use finger steak to make steak fingers.

I think we should just take the word &ldquofinger&rdquo out of there and call it a day.

In any event, melt some butter with some canola oil in a skillet over medium to medium-high heat.


Trim excess fat from meat. Cut meat into thin strips.

Combine flour with salt, pepper, paprika, and mustard. Toss meat with seasoned flour.

Melt ⅓ of the butter in a large heavy skillet. Add garlic sauté until golden. Remove set aside.

Melt ⅓ more butter in the same skillet. Sauté the onions for 5 to 6 minutes. Remove set aside.

Heat remaining butter in the same large skillet. Sauté meat strips until browned add the beef stock, onions, and garlic. Stir to dissolve browned bits in the bottom of the skillet.

Simmer, uncovered, 10 to 15 minutes, until meat is tender and the mixture is thickened, stirring occasionally. Add tomato ketchup or paste, Worcestershire sauce and sour cream. Heat gently. Serve over egg noodles or rice.

Sprinkle top with chives or parsley and a healthy dose of fresh ground black pepper, if desired.

Idaho Finger Steaks

Any discussion of the beef industry in Idaho has to include Idaho Finger Steaks. So what exactly is a finger steak? Some Idahoans like to think of finger steaks as Idaho’s answer to Southern fried chicken. Think juicy steak that is cut into strips, breaded and battered and then fried until crispy. They’re unique…and they’re delicious!

Growing up in the eastern half of the country, I wasn’t aware of finger steaks. They are wildly popular all over Idaho, and nearly every casual restaurant has their own secret recipe for finger steaks. In fact, finger steaks are so engrained within the culture of Idaho that the finger steak was one of the art designs submitted for the Idaho quarter! Somehow Idahoans have managed to keep this recipe as their best kept secret. Well, the cat is out of the bag!

A couple of weeks ago, I had the opportunity to visit an Idaho ranch virtually. As part of this program through the Idaho Beef Council, I got a chance to visit with Wyatt and Christie Prescott. The Prescott are ranchers who live in south-central Idaho, and it was fascinating to hear them describe an average day in their lives. Christie pointed out the nearest town was over an hour away…but she can carve a bit of time off the trip by using a secret short cut through the mountains!

During the virtual tour, I not only learned about the importance of the Idaho beef industry, but I also learned about finger steaks…and I can’t wait to share this recipe with you today! There’s a reason why finger steaks are so popular in Idaho!

How to make Idaho Finger Steaks

Idahoans use a wide variety of beef cuts to make finger steaks, but the most common cuts are either top sirloin or cube steak. I used cube steak to make this version, and it worked beautifully! Cube steak, also known as cubed steak, is a cut of beef that is tenderized with a meat tenderizer. The name comes from the shape of the indentions left in the meat after the tenderizing process.

Cube steak is the most common cut of beef for chicken fried steak. As a Southern boy, I grew up eating chicken fried steak – it’s delicious. Finger steaks are similar to chicken fried steak, but they are a finger food…and I personally love finger food!

How to serve Idaho Finger Steaks

Idaho Finger Steaks are often served with French fries, a piece of buttered toast and a cold beer. Talk about comfort food at its best right there! Unlike chicken fried steak which is typically served with gravy, Idaho Finger Steaks are served with a dipping sauce. Christie noted that steak sauce is popular in her house, although Fry Sauce seems to be one of the most popular sauces across the state. (Fry sauce is a tasty combination of mayonnaise and ketchup.)

There’s no right or wrong way to make Idaho Finger Steaks. You can play around with the breading mixture – although I have to say that the saltines used in this version worked very well! I served these finger steaks with a Spicy Cajun Dipping Sauce. This sauce is a riff on fry sauce in that it uses both mayonnaise and ketchup, although the proportions are a bit different. Oh, and there’s a little splash of dill pickle juice in there, too. Don’t skip on the pickle juice – just trust me!

If you’re looking for some mighty tasty comfort food, then try making a batch of Idaho Finger Steaks with a Spicy Cajun Dipping Sauce. Finger steaks are popular all across Idaho, and now they are popular in our house, too! Enjoy!

Did you make a batch of these Idaho Finger Steaks with a Spicy Cajun Dipping Sauce? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

How to pick the best potatoes:

This recipe calls for large Russet potatoes. When picking these out at the grocery store, it’s important you find the best ones.

You first want to give the potatoes a little squeeze. You want to be sure that there is no give and the potatoes are firm.

Soft potatoes are not as good!

Although soft potatoes aren’t bad to eat, we recommend the crisp, firm potatoes for better flavor and texture when cooking.

When finding your perfect potatoes, you also want to check for cuts and blemishes.

When the potatoes have cuts and blemishes, this means that bacteria has gotten in and you will have to cut these areas out, which may lead to some uncomfortable cutting, and wasted potatoes.

Finger Steaks

Deep fried steak. Just sit there and let that marinate in your brain for a minute.


  • 1-½ pound Flat Iron Steak (or Top Round)
  • 1 cup Flour
  • 1 whole Egg, Beaten
  • 1-½ Tablespoon Seasoned Salt (or A Salty BBQ Rub)
  • 1 teaspoon Black Pepper
  • ¼ cups Buttermilk
  • ¼ cups Dark Beer
  • 1 Tablespoon Hot Sauce (I Use Frank's® Red Hot® Or Crystal)


Note: if you’re using round steak, tenderize it with a meat mallet first.

Season each side of the steak with a teaspoon of the seasoned salt/BBQ rub.

Combine the flour, the remaining seasoned salt/BBQ rub, and pepper in a small bowl and mix well.

Combine the buttermilk, beer, egg and hot sauce in another bowl and whisk to combine.

Cut the steak into half-inch wide strips that are about three or four inches long.

Dredge the steak strips in the flour mixture, then into the egg batter, then back into the flour.

Put the battered strips in a flat rimmed container pan and freeze. This really helps keep the batter intact when you fry them.

Deep fry the frozen steaks at 350º degrees until golden brown.

Tip: fry in small batches (5-7 at a time) and keep them warm in a 175º oven on a rack in a sheet pan.

Serve with french fries (of course) and cocktail or BBQ sauce for dipping.

Oven Baked Steak Recipe

Chuck eye steaks are also excellent.

Layer steaks in a shallow baking pan.

Pour enough water over steaks to cover.

Cover pan with tin foil, sealing around edges and bake in a preheated oven 350F. for 1 and 1/2  hours or until meat starts getting tender when probed with a fork. 

The time will depend on how thick your steaks are and the cut of beef.

Make several holes or small slits on both sides of steaks with the pointed end of a sharp kitchen knife.

Sprinkle each side sparingly with salt.

Place a few drops of the Hickory Smoke Flavoring on each side of steaks and brush or smear it over meat surface.

Separate sliced onions into rings and place those around on top of steaks.

Baste top sides of steaks with a few tablespoons of pan drippings giving time for the juices to run down into the punched holes. 

This maximizes the flavor and tenderizes the steak.

Replace tin foil and place place pan back into oven.

Baste steaks every 10-15 minutes, until liquid has reduced and meat is tender and browned.

Again, the time it takes  to finish cooking will be determined by the thickness and cut of the meat.

Also your personal preference of how done you like it.

While steak is baking,  prepare your rice according to the directions on your package. 

Season with salt and butter.

When steak is ready, lift them onto a serving platter or plate.

Spoon  some of the pan drippings over steaks and pour the remaining drippings over  the rice.

Suggestion: Serve steak with the rice and your favorite vegetable.

Buttermilk Mashed Potatoes are amazing with an Oven Baked Stea k.

If choosing mashed potatoes as a side to Oven Baked Steak, eliminate the rice.

Amish Oven-Baked Round Steak

Round steak is something that was part of my growing up. It was my grandmother's "go to" meat, along with hamburger and bologna. It was, and still is, a relatively cheap cut of meat that is very versatile. My grandmother would cook it and it as a stand-alone meal, but what she really liked to do was have cooked round steak mixed with her spaghetti sauce and meatballs. In fact, that was one the "secrets" to good spaghetti and meatballs, adding some round-steak to the sauce. But sometimes meals like this Amish Oven-Baked Round Steak were favorites also.

Because of its cheap accessibility and versatility, round steak enjoys the same venerated status among the Amish and Mennonites. You can do a lot with a little and this Amish oven-baked round steak is a testament to that. My parents tried it out and really liked it. I like this type of cooking because you can mix and match according to your own taste. They did not, for instance, have dry onion soup mix, so they just used chopped onions. Dad thought had they had onion soup mix the supper would have been a little less liquidy, so root through your pantry for some of the dry soup mix. I know you have some back there somewhere. And they didn't have a can of cream of chicken soup, so they used two cans of cream of mushroom and they added some sour cream. Dad said it turned out wonderfully. I'd try to stick the recipe if you have the ingredients, but if you don't, yeah, experiment away. Now, here are some photos and the recipe. Enjoy!

Get some good round steak

Spread the soup over the steak

Brown gravy.

Always amazed at my parents portion control, my plate would be piled high. with everything..

the dish cooks well, lots of good gravy to keep it moist.

How to slow cooked sirloin steak & oven baked fries

Take the steak out of the fridge 2-3 hours before cooking it. The meat will then have room temp. This is an important step when you are slow coking.

Dry rub in the making. Grind everything together in your spice grinder or use a coffee grinder, mind you can not use it for coffee again. Pull up tab. to see measurements ⬇

Rub the dry on the steak. Put the steak in a cold oven and set the temp to 200°F/95°C. Cook it to a core temp. at 140°F/60°C. It takes about 3 hours for a steak this size.

Peel your potatoes and cut them into fries size.

Put them in a big bowl and cover with boiling water. Turn your oven on at 440°F/225°C. Let the potatoes sit in the hot water for 20-30 minutes.

Pour 4 tabs of oil into your baking tray. Distribute evenly.

After 20-30 minutes remove the potatoes from the water and pat them dry.

Wipe the bowl dry and put the potatoes back. Add 1 tabs oil and toss to coat.

Place the potatoes on the baking tray in one layer.

Cover with tinfoil and cook them for 5 minutes in the oven. Remove the tin foil and bake the soon to be fries for 15-20 minutes or until they starts to brown on the side facing down.

How they look on the downside after 15-20 minutes. I did rotate the tray once while baking, because my oven don't heat evenly. Flip the fries over and bake for 15 minutes more until golden and crisp.

Transfer to kitchen paper to drain off oil. Season to taste.

My steak is now done and is ready to go under the broil for 5-10 minutes. Keep an eye on it to prevent burning.

As you can see the steak don't loose a lot of fluids when carved. The slow cooking keeps the juices inside the meat.