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1
For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish.
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2
Whisk together the milk and eggs in a separate dish.
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3
To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides.
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4
Continue until all the meat is breaded.
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5
Heat the butter and vegetable oil in a large skillet over medium to medium-high heat.
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6
Fry the steak strips 4 or 5 at a time, turning midway through.
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7
When golden brown, remove from the skillet to a paper towel-lined plate.
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8
Continue with the remaining meat.
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9
Cover loosely with foil to keep warm.
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10
For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in.
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11
Sprinkle on the flour.
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12
Whisk the 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.
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13
Pour in about 3 cups of the milk, whisking constantly.
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14
Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.
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15
Season the gravy with salt and pepper and pour into small dishes.
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16
Serve the steak fingers with the gravy.
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17
Yum!
