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Steak Fingers | Dairy Queen Remake Steak Finger Basket with Gravy
30K views
Aug 22, 2023
A dinner classic, and better than Dairy Queen.Printable recipe below! Stay in touch in our email newsletter: https://kentrollins.com/email-sign-up/ #dairyqueenremake #steakfingers Used in this video: Kent's Original Seasoning https://www.kentrollins.com/shop-1 Propane Camp Stove https://amzn.to/2MG9vo9 10-inch Lodge Dutch oven ttps://amzn.to/2lJmDgG XO Holed Spatula https://amzn.to/3aGVwsk Blue enamel bowl https://amzn.to/3lHpalX Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/steak-fingers-and-gravy/ Mentioned videos: Bobby Flay ep https://www.youtube.com/watch?v=D07rdkl3JAI&t=2s
View Video Transcript
0:00
What's more iconic than a Dairy Queen basket meal and what is it
0:04
Steak Fingers and gravy. And folks, I'm going to show you how to get that crust so golden brown and stay on there so good
0:10
and show you how to make that simple gravy. Come on, we ain't even got to get up in a car to go to the drive-up window
0:30
Ready? I want you all to see this. One of the best fast food meals I ever eat in my life
0:38
And where's it come from? The DQ, the Dairy Queen. Those things were so popular, and you still see them here, there, and yonder
0:45
But what is it? Steak fingers. That's what I'm talking about, and some gravy
0:49
Now, if I've got some steakfingers and some gravy, I can make it all day, folks
0:53
And you can ask Shan. I have pulled up and through the drive-up window, ordered me some of them
0:57
eat them before we got out of the parking lot. That's good. but I'm fin to show you how to make them and make them even better
1:02
So come on and we'll get this deal started. We will. The star of the show in a steak finger basket
1:08
It is a steak. That's what it is. Now, this is some round
1:13
Been run through the cubor about twice. Now, folks, I have done this so many different ways
1:18
but that's about four and a half ounces and you can get about three
1:22
maybe four really good pieces of steak out there. But if you feel like you need a splurge
1:27
you're trying to impress the wife or Valentine's. time's day or you just want to get back into good graces of the household. Go get you a New York
1:34
strip. Yep, you heard me right. And I need you just to treat it like any other steak that we ever
1:39
cooked that I showed you about. Now that is what you call cream of the crop. But folks, this round right
1:44
here that's tenderized, it will make some good steak fingers. Now, when you buy a piece of this
1:52
and as you can see, as Shan's got you all in here, they ain't no gristle, there ain't no lines
1:56
ain't no nothing. This is what you call a good piece of round steak, certified
1:59
ingus beef, so we know the meat is what's happening, but we need to mix up our dry
2:04
and our wet so we can get this going. As you can see, the Duke is ready. The bee is
2:09
ready. Ain't you be? Yep, it is time to get this underway. So I need you to get a cup
2:14
and a half of all-purpose flour, which is pretty close to that. I'll tell you what, folks
2:19
let's just go ahead and do it two cups since we've got all that cut up. Yon't you? I never
2:24
was good on fractions. Two cup of flour, two tablespoons of cornstarch, and a tablespoon of baking
2:31
powder. To that, we're going to put a tablespoon and a half of Red River Ranch, which is about
2:38
that much. And a little more for wind, know what I mean? Where do you get it? Where do you get to
2:44
Red River Ranch? The only place you can get it is from www. Kent Rawlins.com. And folks
2:50
you will not be disappointed. You won't. So, I need you to give that a good
2:54
stir it or a mixing with a whisk or your finger. Set that aside. At this time I need you to get a
3:00
deep frying apparatus, whatever you got. I don't care if it's a fried daddy, a Dutch oven, something
3:05
Go ahead and set it over on a burner over medium, low heat for the time being, because we're going
3:10
preheat it to 350 degrees. Now let's put the wet together. But wait, we've got to go to the hen house
3:18
Look my God right there Them chickens is on the ball today Duker They have done laid one rooster bullet and one cackleberry
3:28
I want you to go ahead and mix them up really well. Then we're going to add us some buttermilk
3:34
How much? Probably about a cup to a cup and a half. This recipe and anything that we might be using will be listed down there in a little link below
3:42
or you can just go right over there to the website. Hit on recipe and it'll take you right to it
3:47
You can get all the shortcuts. and we have a lot of good inspectors here. I know you love a Dairy Queen do
3:53
but we're going to just wait. You got that mixed up really good
3:57
We'll go to double baptizing and go to fry. Well, the assembly line is ready
4:02
The oil is getting hot there in the Dutch oven. Now, folks, I would ask you to just take these
4:07
and if you want to just go ahead and put three or four over here and get them flired up before we double baptize them
4:14
Maybe y'all need to go back and watch me where I done beat Bobby Flay on the chicken fried steak throw down
4:19
and we double baptize some meat folks because it gives it a better crust
4:24
Take your little tongs, put them right there in that right there, bring them back over here
4:28
lay the flyer back to them one more time and then double baptize
4:34
because we want that batter to be really good and thick on there and for us to get a good crunch, that's what we need
4:41
And when you get them to this point, I need you to go ahead and do them all
4:44
because they need to sit on this wire rack just a minute, that's going to let that batter and everything adhere to that meat
4:50
So let me get the rest of them done. We'll go to frying. Got them all there
4:54
Like I say, you need to let them dry there a little bit while your oils getting hot. But another batter I would suggest that you use because I have done it many time on ranches
5:01
and still like it even at home. What is that? Our sourdough starter. You didn't know we had one
5:06
Easiest thing in the world takes a place of buttermilk or milk on any recipe that you use
5:10
but great to batter meat with. So let's just pick one of these little rascals up
5:16
off some of that excess and just go to laying them in the hot grease
5:21
Now this is what I'd call really a shallow fry, not so much a deep fry because it's not completely covered in oil
5:27
And just always remember as a safety issue, lay them to you first and splash
5:33
away from you. Well, you can see them as fried up, pretty golden brown they are. And I'd be
6:11
pretty golden brown they are and mm-mm I'd be loving I do be sure you check your
6:18
temperature as you go along because a lot of times when you're laying meat in
6:22
there if the meat's colder than the grease it's going to cool off a little so you want to make sure that you maintain that but guess what you can't be having none of
6:30
them unless you got some good old white gravy to go with it but we just dipped us a
6:34
little grease out there and got it over on a burner it's probably got too hot
6:38
while I was talking to you about we don't want to burn that flyer get
6:41
I get my flyer right back over here and we using some good all flyer and we got us make us a little root So just sprinkle in there and then we going to get us a tool here that I think is the most valuable gravy tool in the world
7:00
What is it? Who knows? You in the third row by the water hydrant behind a trash can
7:04
Yep, it is. The X-O spatula, which will be listed down there in a little description. Go see these here
7:10
them holes will help you mash the lumps out of gravy because my mother told me so many times ago
7:16
anybody made gravy but if it's got lumps in it no it's got to be smooth so back over on the fire
7:22
it goes and i just want you to go to mashing and stirring around we'll add us a little more flour to it
7:28
that was about nearly a half a cup of grease that come right out of that deep frying grease
7:34
we're there so it's got all them good meat drippings and flavor in it so we're going to add just a little
7:40
more flyer and we're just over some probably medium low heat right now just till we get this
7:46
rube sort of like we want it gravy is intimidating for me no no no shan there has never been really a
7:52
true recipe for gravy you just have a little grease a little flour a little milk or if you need
7:57
to thin it with water now traditionally on ranches and i still do it today and i love the taste of it
8:02
i use canned milk if shan'll get in here a little i want you to see how that's beginning to sort of
8:07
sizzle up there just a little. That's what we're looking for. When you pull that around there
8:12
and it's got that sizzle to it because we don't want to burn this rue. So you remember now
8:18
we've got to go find a milk cow somewhere. Let me see. I remember in one video, I think it was
8:24
the fishing chips. The hen house was over there. Let me see. Look what the cow done brought by for me
8:33
some cow juice. Now if you're really feeling special and you want to, like I'm saying
8:39
you're trying to impress your wife with this meal, get you some heavy cream and use that
8:45
I mean, folks, that stuff is so good. Now when you begin to pour this milk in there
8:50
I need you to be stirring in high action, be paying attention to it because it's going to try
8:54
to clabber up if it gets a chance and you just keep stirring and keep mixing
9:01
And we're going to make us some gravy. Now, folks, you don't want to still turn that fire up really hot because one big thing about cast iron, remember, it'll hold some of that heat in
9:10
So we're still over a medium low heat, and we're just going to let it cook until it thickens to the right stage, season it to the right desired taste buds, and then we're going to call it gravy
9:21
Now, I can remember one of the first ranches I cooked on, whoa, probably, I'm not even going to tell y'all how long ago it was because y'all be thinking I'm old
9:30
But let's just say it was a long, long time ago. And I was cooking gravy one morning, been over there, didn't have old Bertha with me
9:37
because we had to move camp every day. And guess what showed up, Shian
9:43
I was making gravy, and I looked over at 3 o'clock in the morning. Here come an old mama skunk and three little old bitty ones
9:49
Going to trot right into camp, she was. And I said, hang on there a minute, Miss Stinky
9:54
I said, now you know, I ain't got no quarrel with you. And I'm just trying to make gravy
9:59
And I want it to taste like bacon grease, not skunk grease. So if you would please just keep on going
10:04
I throw you a little piece of bacon out there and they go I reached right down in there got me some of that bacon out of that skillet Tholded out there she went right on them kids and they eat all that and you can see
10:16
guess what folks, that there is what you call gravy. I'm talking the ray of sunshine coming down off the golden crust and the white gravy
10:27
Ain't nothing better than some good gravy. Now if y'all noticed in the video to Duke has been
10:32
sort of absent at times, he has, but he has smelt the odor
10:36
of chicken fried steak and gravy and allowed he'd make it appearance. But I'm going to tell you who's been here through thick and thin
10:42
and he's probably been with me and Shan 11, 12 years, and that is that good beagle right there
10:47
Folks, we know y'all love that dog and we do too. He has brought us a lot of fun and a lot of good laughter and a lot of love
10:53
So big, I'm going to feed you first, buddy, because you as all happening. How do you think Dad's steak fingers is
10:59
Plenty good, huh? Oh, you? Oh, dip yours in gravy? Okay. Here you go
11:06
I don't know if you even tasted that. You can double, double dunk, triple dunk, 14 dunk, whatever you got to do. Mm. Mm. Mm
11:19
Rolling, rolling, rolling down the river. I just feel good today
11:30
Got me some grave in my way. Ooh, Dairy Queen. Queen. I just want to thank y'all. Now, in no way am I putting these people down. But folks
11:44
I have loved this meal and I will continue to eat it when I'm on the road. But I didn't
11:49
show you how to make this a whole lot easier and it's simple to do at home gravy. It is so easy
11:54
What? Oh, you want to buy the dairy queens too. Okay. Whop! There we go
12:05
The crew is fed now. I hope you enjoyed this because me and Shan and the Big and the Duke, we really did
12:11
We thank y'all for tuning in. We never take it for granted that you watch these videos
12:15
And everything that we used will be down there in the little links listed below to where you can find it
12:20
And as always, I tip my hat and I thank all our servicemen and women and all the veterans
12:25
that have kept this old country safe and still are doing it today. And that old flag for flying wherever me and Shan's at
12:31
We appreciate you each and every one. But folks, who, we appreciate you. We thank you for tuning in
12:37
If you're a new viewer, don't forget to hit that subscribe button. And if you're an old viewer, just wrap you around all the love around them and bring them in and say
12:44
we've been to watch some Cowboy Kent Rollins videos every day at 2.30 on Wednesday. That's how they do them things when talking to radio real fast
12:49
Whoop, here we go. God bless you each and everyone, and I'm going to see you down the double-dip-dip-trail on this state fingers
12:58
Duke, hold the light shield. It ain't one of them you... No. Ha-uh
13:05
and we have malfunctioning. When you got the wagon at one location
13:09
something that's another location, and you're trying to shoot in the backyard and you ain't got all your stuff, you got a chair and a trash can
13:14
and another chair, a warm before, and a light reflector. It's what you call
13:21
Magyverizing it is. Beam me up, Scotty. No
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