Chicken Fried Steak Fingers and Gravy

Slice the beef round steak into finger-sized strips.

Place the steak strips in a large bowl. Season with about 1 teaspoon of Cajun seasoning and pour buttermilk over the top until fully covered.

Cover the bowl and refrigerate to marinate for at least one hour.

In another large bowl, prepare the dredge by combining 3 cups of all-purpose flour, cornstarch, the remaining Cajun seasoning, onion powder, dry mustard, 1 teaspoon of black pepper, and 1 teaspoon of salt. Whisk to combine.

Remove a steak strip from the buttermilk marinade, letting excess drip off, and dredge it thoroughly in the seasoned flour mixture.

For an extra crispy coating, dip the floured steak strip back into the buttermilk, and then dredge it in the flour mixture a second time. This step is optional.

Place the coated steak fingers on a sheet pan and repeat with the remaining steak. Let the breaded steak rest on the counter for about 20 minutes to allow the coating to set.

While the steak rests, prepare the gravy. In a separate skillet over medium-low heat, melt the bacon grease.

Whisk in 1/4 cup of all-purpose flour to create a roux. Cook, stirring constantly, for about 5 minutes until it's a light golden brown.

Slowly pour in the milk while whisking continuously to prevent lumps. Season with salt and a generous amount of black pepper to taste.

Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened to your desired consistency. Keep warm.

In a large, deep pot or cast iron skillet, heat the vegetable oil to 350°F (175°C).

Carefully fry the steak fingers in batches, being careful not to overcrowd the pot. Fry for 7-10 minutes, flipping occasionally, until golden brown and cooked through.

Remove the cooked steak fingers from the oil and place them on a wire rack to drain.

Serve the hot chicken fried steak fingers immediately with the warm gravy for dipping.