Steak fingers are the Blackburn family business. My father in law created his steak finger recipe at his Argentina Steak House restaurant in 1974, began selling Steak fingers at the Tulsa State Fair (with the DeMolay providing staff and sharing in the profit) in 1979 and opened up his own Steak finger House around 1980, moving it to down town Tulsa around 1981. He has remained there ever since (around 34 years now) and is a well-known fixture in downtown Tulsa, still running his place at 90 years old.
Now, I know I don't have his exact recipe (family secret), but on our last visit there a few weeks ago I could definitely taste lemon pepper in the breading, so these might not be exactly the Blackburn family steak finger recipe, but even Randal agreed they were very close and very delicious. They are especially delicious when dipped in the hubby's peppered cream gravy!
1 lb Cube steak
1 cup all purpose flour
1 tbsp salt
1 tbsp ground black pepper
2 tbsp lemon pepper
1/4 tsp cayenne pepper
1/4 tsp white pepper
1/4 cup milk
Cut the cube steak into strips. In one bowl add the flour, lemon pepper, salt, white pepper and cayenne, mix together. In another bowl beat the eggs with the milk.
Roll the steak fingers in the flour, then coat with the egg mixture, then back in the flour.
Heat about an inch of oil in a large pan, add the steak fingers and fry for about 2 minutes on each side, until golden brown and serve with cream gravy.