Preparation

1. Preheat oven to 200°F.
2. Pat the steak dry with paper towels, then cut into strips about 1 1/2 inches wide and 3-4 inches long. Season with salt and pepper.
3. In a shallow bowl, whisk together the flour, paprika, baking powder, and some salt and pepper.
4. In a separate shallow bowl, whisk together the eggs, 3/4 cup milk, and Worcestershire sauce.
5. Fill a large skillet with oil 1/4-inch deep and heat over medium-high heat.
6. Once oil is between 350°F and 375°F, dredge steak strips in flour mixture, shaking off excess, then in egg mixture, then back in flour mixture.
7. Shake off any excess flour, then gently place steak strips in oil and fry for 1-2 minutes per side, working in batches and taking care not to crowd pan. Remove to a paper towel lined plate to drain. Place finished strips in oven to keep warm.
8. When done frying steak, wipe out skillet and return to medium-high heat.
9. Add butter. Once melted, whisk in 1/4 cup of flour mixture used for dredging. Whisk for 1 minute, then gradually add 2 cups milk while continuing to whisk.
10. Let cook until thickened, then season to taste with plenty of salt and pepper. Remove from heat and whisk in remaining 1/2 cup milk if gravy becomes too thick.
11. Serve gravy alongside steak fingers as a dip and enjoy!