The original Steak Finger Basket was re made by Dairy Queen.
Is the steak finger basket meal from the Dairy Queen more famous than any other fast food meal?I say that I love this meal.If I have some steak fingers and gravy, I can make it all day.
I am going to show you how to make these steak fingers at home, so you don't have to head over to the drive-up window to get your fix.
The steak is the star of the show.We are going to use a round that has been through the cuber before.Ask your butcher to tenderize the steaks for you.If you want to impress the family, you can use a good NY Strip steak.
The tenderized round steak needs to be smooth.The steak will be tough if there are large white lines running through it.
If the wind is blowing the flour away, use a little more for the dry ingredients.To really up the flavor in these steak fingers, I want you to mix in some Red River Ranch Original Seasoning with the rest of the ingredients.You will not be disappointed.
Don't forget to pre-warm the deep fryer, Dutch oven, or whatever frying apparatus you're going to use for this.We will be doing a shallow fry today so we will light the oil and set it at 350 degrees F.
Get an assembly line set up so we can start frying these babies up.
I beat Bobby Flay at the chicken fried steak throwdown.Do you know how I did it?The meat has a better crust because I double baptized it.
The meat should be put in with the dry ingredients.When dipping the meat in the wet ingredients, use some tongs to move it back and forth between dry and wet.
Fry these steak fingers.Make sure the temperature of the grease is stable at about 350.The steak fingers will cool off the oil.We want that oil to be hot before we add anything else to make sure everything cooks evenly.
We are going to dip these steak fingers in gravy.It is hard to get wrong with gravy because it is so easy and there is no set recipe.
The best tool for gravy is the XO Spatula.It is a holey spatula.The holes help you make the smoothest gravy you have ever seen.When you add the flour to the grease to make theroux, keep mashing and stirring so the roux doesn't burn.