1-First Step: Prep the steak: Start by cutting the 2 pounds ribeye steak into 1/2-inch strips. Trim off any excess fat so the pieces fry evenly and do not get chewy. Pat the strips dry with paper towels before seasoning or coating them. This helps the breading stick better.

2-Second Step: Mix the dry coating: In one bowl, mix together 1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, and 3/4 teaspoon garlic powder. Stir well so the seasoning is evenly spread through the flour. This blend gives the crust its flavor and texture.

3-Third Step: Whisk the wet mixture: In a second bowl, whisk together 3/4 cup buttermilk, 1 large egg, and 1 tablespoon hot sauce. The mixture should look smooth and fully combined. The hot sauce adds a small punch of flavor, but it will not make the dish overly spicy.

4-Fourth Step: Dredge the steak fingers: Take each steak strip and coat it in the flour mixture first. Next, dip it into the buttermilk mixture. Then coat it in the flour mixture one more time for a thicker, crispier crust. Lay each piece on a parchment-lined tray as you go. Try not to stack the strips, or the coating may get clumpy.

5-Fifth Step: Heat the oil: Pour enough peanut oil for frying into a skillet to shallow fry the steak fingers. Heat the oil to 325 degrees Fahrenheit. If you do not have a thermometer, test a tiny bit of flour in the oil. It should sizzle right away without burning. Keeping the temperature steady is the key to a crisp, not greasy, finish.

6-Sixth Step: Fry until golden: Carefully place the coated steak strips into the hot oil. Fry for about 5 minutes, flipping halfway through, until both sides are golden and crisp. Do not overcrowd the pan, since that can drop the oil temperature. Work in batches if needed so each piece gets the same even fry.

7-Seventh Step: Drain properly: Move the cooked steak fingers to a wire rack so the extra oil can drip off. A wire rack works better than paper towels because it keeps the bottom from getting soggy. If you are making a large batch, keep the cooked pieces warm in a low oven while you finish the rest.

8-Eighth Step: Make the gravy: Pour 1/4 cup reserved cooking oil into a skillet over medium heat. Add 1/3 cup all-purpose flour and cook for about 1 minute, stirring constantly. This cooks out the raw flour taste and starts the gravy base. Slowly whisk in 2 cups whole milk, a little at a time, so the mixture stays smooth. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

9-Ninth Step: Simmer until thickened: Let the gravy simmer gently while whisking often. It should thicken into a creamy, spoonable sauce that coats the back of a spoon. If it gets too thick, add a splash of milk. If it is too thin, let it cook a little longer. Taste and adjust seasoning if needed.

10-Final Step: Serve hot: Plate the crispy steak fingers and spoon the warm gravy over the top or serve it on the side for dipping. This recipe makes about 4 servings, and it can be doubled if you are feeding a crowd. Serve right away while the coating is still crisp and the gravy is silky.