Idaho-Style Finger Steaks

Idaho-Style Finger Steaks

36 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    3 h 40 m
EMMYJAY1
Recipe by  EMMYJAY1

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (36)

Rate This Recipe
Echo
28

Echo

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 keep the batter on - not a totally necessary step, but it does help a lot.

ericn1300
27

ericn1300

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.

Dianemwj
19

Dianemwj

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 husband and my brother ate them as fast as I could fry them. I'm lucky I got any at all. Wonderful recipe, EmmyJay1! Thank you.

More Reviews

Similar Recipes

Juicy Butt Steaks
(68)

Juicy Butt Steaks

Juicy Marinated Steaks
(60)

Juicy Marinated Steaks

Irish Steaks
(34)

Irish Steaks

Country Fried Steaks with Sweet Onion Gravy
(28)

Country Fried Steaks with Sweet Onion Gravy

Swanson(R) Pan-Seared Steaks with Mushroom Gravy
(24)

Swanson(R) Pan-Seared Steaks with Mushroom Gravy

Picante Beef Steaks with Sauteed Onions
(18)

Picante Beef Steaks with Sauteed Onions

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 826 cal
  • 41%
  • Fat
  • 35.4 g
  • 54%
  • Carbs
  • 80.1 g
  • 26%
  • Protein
  • 43.7 g
  • 87%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 1685 mg
  • 67%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Juicy Butt Steaks

>

next recipe:

Picante Beef Steaks with Sauteed Onions