Step 1

Using an electric skillet, or large cast iron pan, heat oil to 375°.

Step 2

Cut cubed steaks into 1 inch strips and place on plate lined with paper towels to soak up excess liquid. As you cut steak into strips and fill the plate, add another layer of paper towels and continue stacking fingers with paper towels in between layers to absorb excess liquid and pat dry.

Step 3

While the oil is heating up, add half the flour into a large baggie then prepare 2 different bowls that are big enough for the steaks. The first bowl has eggs and buttermilk whisked together, and the second bowl has the other half of the flour mixed with all the seasonings.

Step 4

Once the oil is ready, pat dry and place about 6-8 steak fingers into the baggie with the flour, seal and shake to coat. Next add to the egg mixture, then into the flour with the seasonings, then into the skillet.

Step 5

Fry until golden brown on both sides.

Step 6

Once the first batch is cooked, place on a plate lined with paper towels and place into a preheated oven at 175° to keep warm while the rest of the steak fingers are being cooked.

Step 7

Repeat the coating process for the remaining steak fingers. For best results, make sure to coat the steak fingers right before going into the skillet.