Trim and slice the steak: Trim excess fat and slice steak into even strips about 3–4 inches long and 1/2–3/4 inch wide. Slice flank or skirt steak against the grain to keep strips tender. Optionally marinate in 1 cup buttermilk for 30–60 minutes for extra tenderness, then pat dry.

Set up dredging station:

Bowl 1 (flour): Combine 1 1/2 cups flour, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika.

Bowl 2 (egg wash): Whisk 2 eggs with 3 tbsp milk until smooth.

Bowl 3 (crumbs): Place 2 cups panko (or crushed crackers). Stir in 1/4 cup grated Parmesan if using.

Dredge the strips: For a single coat — flour → egg → panko. For extra-crispy (recommended if you’ll pour gravy over them), double-coat: flour → egg → panko → egg → panko. Press crumbs lightly to adhere.

Rest: Arrange breaded strips on a wire rack and rest 10–15 minutes to help the coating set.

Heat the oil: In a heavy skillet (cast iron preferred), add about 1/4 inch oil (≈1/2 cup depending on pan). Heat over medium–medium-high until shimmering (about 350–375°F if using a thermometer). Add 1–2 tbsp butter if desired for flavor.

Fry in batches: Fry strips without overcrowding — about 2–3 minutes per side until deeply golden and crisp. Thin strips cook quickly; watch closely. Flip with tongs and transfer cooked strips to a wire rack set over a baking sheet (not paper towels) to keep them crisp. Keep finished batches in a 200°F (93°C) oven if needed.

Make the classic pan gravy (while finishing the last batch)

Reserve pan fond: After frying, remove most of the oil but leave ~2 tbsp of fat and the browned bits (fond) in the skillet. If the pan is dry, add 2 tbsp butter.

Make a roux: Sprinkle 2 tbsp flour into the fat and whisk constantly over medium heat for 1–2 minutes until it darkens slightly and the raw-flour smell disappears.

Deglaze & simmer: Slowly whisk in 2 cups beef stock, scraping up browned bits. Bring to a simmer and cook 3–5 minutes until the gravy thickens and becomes glossy.

Season & finish: Stir in 1 tbsp Worcestershire sauce (optional). Taste and adjust salt and pepper. Stir in 1–2 tbsp heavy cream if you want a silkier, richer finish. Keep warm.

Country (white) gravy: Use the pan fat or 2–3 tbsp butter, whisk in 3 tbsp flour, then slowly whisk in 1 1/2–2 cups warm milk. Simmer until thick; finish with lots of black pepper.

Mushroom gravy: In 2 tbsp butter, sauté 8 oz sliced mushrooms and 1 shallot until browned. Add 1 minced garlic clove, then 2 tbsp flour; cook 1 minute and slowly whisk in 1 1/2–2 cups beef stock. Simmer, season, finish with Worcestershire sauce and a pat of butter.

Plate & serve: Arrange steak fingers on warmed plates or on a bed of mashed potatoes. Spoon gravy over or serve gravy on the side so diners can control coverage. Garnish with chopped parsley or chives.