Steak Fingers with Gravy

This is an adapted recipe from Pioneer Woman Ree Drummond.  Some reviews stated that the gravy tasted like burnt grease and I can see why as that is essentially what you are left with after cooking the steak.  Instead of using that grease to make the gravy, I dumped all of that and started fresh by whisking butter and the flour mixture.  I used buttermilk instead of plain milk for the gravy and also added 1/2 cup beef broth for a richer flavor. I also opted to use a "better" quality steak which I tenderized myself.  I used 2 eggs instead of 3 and also reduced the amount of milk to 3/4 cup (for egg wash).  All of these adaptations are listed below. 

Ingredients


■1 - 2 pounds Tenderized  Steak , Cut Into Strips

■1 cup Flour

■1 teaspoon Seasoned Salt (Lawry's)

■1/2 teaspoon Black Pepper

■1/4 teaspoon Cayenne

■2 whole Eggs

■3/4  cup Milk

■Oil And Butter For Frying

■1 cup buttermilk
■1/2 cup beef broth
Preparation Instructions

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 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. Melt butter (about 2 T) in the pan and 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 buttermilk and beef broth, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adjusting for proper consistency.