Idaho Finger Steaks

Idaho Finger Steaks

19
ericn1300 1

"This recipe was given to me many years ago and is alleged to be the original recipe from a cafe in Boise, Idaho: the purported home of the finger steak. I ate there many times in the 70's and this recipe seems authentic. I always omit the salt as it seems way too salty for me and everyone to whom I passed it along agrees with me, but I included it as that's the way it was given to me. Try dipping in cocktail or fry sauce."

Ingredients

1 h 50 m {{adjustedServings}} servings 748 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 748 kcal
  • 37%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1432 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours.
  2. Preheat the oil in a large pot to 375 degrees F (190 degrees C).
  3. Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.
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Reviews

19
  1. 24 Ratings

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My husband grew up in Boise and every time we visit we had to go to the Torch Cafe for finger steaks. He says these are the ones! Thanks for sharing the recipe!

i use cube steaks, and i also add 1 tbs of garlic powder. that really kicks them up a few notches.

These are the best.......I use 1/2 cornmeal and 1/2 flour and they turn out perfect....I have also used pork instead of beef....