Idaho-Style Finger Steaks

Idaho-Style Finger Steaks

38
EMMYJAY1 2

"Yummy, highly seasoned steak nuggets, deep fried and served with Ranch dressing -- just like in the fast food joints in Idaho in the '70's! I missed these so much that I kept playing with the ingredients until I finally came up with this perfect re-creation of the real thing. A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!"

Ingredients

3 h 40 m servings 826 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 826 kcal
  • 41%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 80.1g
  • 26%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1588 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
  2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
  3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
  4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Reviews

38
  1. 49 Ratings

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Most helpful

I've been craving these ever since I moved out of Idaho. This recipe comes really, really close to the ones I remember getting there, and I will definitely make it again. Freezing them helps kee...

Most helpful critical

I have the original recipe, too. I think I will try the freezing step next time I make them, though. It certainly makes sense. I just wanted to say that no self-respecting Idahoan would eat...

I've been craving these ever since I moved out of Idaho. This recipe comes really, really close to the ones I remember getting there, and I will definitely make it again. Freezing them helps kee...

A pretty close job but I have Milo's original recipe from the old Torch Cafe in Boise. Don't forget to use the same batter to make some onion rings or the meal is just not complete.

These were excellent! I followed the recipe except I didn't freeze the meat strips prior to frying them. They came out so good I can't imagine the freezing step making them any better. My hus...

These were excellent! My family raved about these. I didn't freeze prior to frying, we wanted to eat right away. Other than that I followed the reciepe exactly and was impressed. The seasoning w...

Loved the McCormick Montreal Steak Seasoning in the buttermilk batter. I've always just used salt, pepper, and a little bit of garlic powder but the seasoning mix adds more flavor. I added a t...

I have to say OMG! I followed the recipe to the letter even freezing them before cooking. It helped keep the coating on when frying. It is just my husband and I So I Fried half the batch and kep...

I have the original recipe, too. I think I will try the freezing step next time I make them, though. It certainly makes sense. I just wanted to say that no self-respecting Idahoan would eat...

After partying everyone went to Milo's for something to eat, a perfect ending to a Friday or Saturday night! Just today I sent an email to my Brother about this GREAT restaurant and its fantast...

This was just okay for us. The kids liked it, but it was a lot of work. Followed all the directions and even froze the beef. Will not be making again.