- 4–6 steaks such as cube steak, round steaks, or flank steak
- 1 1/2 cups flour
- 1 teaspoon of seasoning salt
- 1 1/2 cups buttermilk
- Optional: 1 egg
- Take each cube steak and wrap it in plastic wrap and beat it with a tenderizing hammer until it’s pretty flat.
- Take a pair of scissors and cut the steaks into strips that are about 1 1/2 inches in width and however long the steaks are.
- Take a skillet and fill it about an inch deep with vegetable oil and set the fire on medium high.
- Next, pour the buttermilk into one bowl. If you don’t have buttermilk, add two tablespoons of lemon juice and fill the measuring cup the rest of the way with milk up to 1 1/2 cups.
- If you want to add an egg, beat it into the buttermilk until it’s totally combined.
- Add 3-4 steak fingers to the buttermilk and let them sit.
- In another bowl, combine flour and seasoning salt.
- Once the oil is hot, dredge the steak fingers in the flour mixture and drop into the oil carefully.
- Add 3-4 more steak fingers into the buttermilk to sit for a minute or so before dredging in the flour.
- Cook about 5-6 steak fingers at a time for about 1 1/2 to 2 minutes, until golden brown, and then flip them over for another 2 minutes or so.
- Transfer the cooked steak fingers to a paper towel covered plate.
- Then, start the process over again until you’ve cooked all the steak fingers.